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Still Wine is a type of table wine that is absent of any carbon dioxide (CO2) which makes them still, not bubbly, sparkling or fizzy. Wines may be classified by vinification methods. These include classifications such as sparkling, red wine, white wine, still or semi-sparkling, fortified and dessert wines. Grapes are widely used as raw material for still wine manufacturing. Still wine manufacturing includes bottle aging, bottling, maturation, fermentation, maceration and pressing, crushing, and sorting of raw material, among others. Majority of wines made today are still wines that contain approximately 8 to 15% alcohol. The demand for Still Wine has increased over the years, owing to the increasing popularity of alcoholic beverages in the millennial population (above the legal drinking age), especially in Asia Pacific (APAC). For example, in February 2020, Sula Vineyards launched the country’s (India) first canned wine, keeping in with the spirit of convenience trending high among ...

  Nisin is a polycyclic antibacterial peptide produced by a group of Gram-positive bacteria that belongs to Streptococcus and Lactococcus species. Nisin is classified as a Type A (I) antibiotic that is synthesized from mRNA and the translated peptide contains several unusual amino acids due to post-translational modifications. Nisin is a natural, antibacterial, and toxicologically safe preservative. It is usually available as yellowish or greyish white powder. Nisin shows broad-spectrum antibacterial activity against foodborne bacteria, such as Listeria monocytogenes. Nisin is widely used in medicines, cosmetics, beverages, canned food products, fruit juices, fast food, plant proteins, milk and meat products, dairy products, aquatic products, and health care products. Moreover, nisin improves food quality, reduces damage to nutrients, decreases the time required for sterilization, reduce temperature during food sterilization, and prolongs storage duration. Furtherm...