Antibacterial topical formulations for post-production wine by-products

Wine polyphenols can disturb bacterial growth, and there is literature evidence
supporting the anti-inflammatory and antioxidant effects of red wine products, including
their application as food preservatives. This project aims to exploit the antimicrobial
properties of post-wine production polyphenolic extracts from white and red wine and
complexes of these products with silver and other metallic nanoparticles, also known for
their antimicrobial properties.