# Marination as a Hurdle to Microbial Pathogens and Spoilers in Poultry Meat Products: A Brief Review
## 3 Antimicrobial Activity of Natural Compounds
### Wines  
The literature extensively reports wine as a digestion aid and protector against infections from common foodborne pathogens such as _C. jejuni_, _Salmonella_ spp., _E. coli_ O157:H7, _B. cereus_, and _L. monocytogenes_[107, 108, 109, 110].  
The antimicrobial mechanism of wines is still not fully understood. Wine is an exceedingly complex matrix possessing low pH, high content of organic acids (such as malic and tartaric acid), and high ethanol concentration [111]. In addition, polyphenols and fatty acids are also present in wines [112], alongside sulphur dioxide, often added to wines as an antioxidation agent [113]. All these compounds are known for possessing antimicrobial action.  
The antibacterial activity of wine might not be due to one single constituent but the overall combination of such components. [PERSON] and [PERSON] (2003) observed that the wine and grape juice from the same grapes had similar pH levels and showed different antimicrobial strengths against _E. coli_ O157:H7 and _Salmonella_ spp. Furthermore, although the notion that ethanol could have been chiefly involved in the wine's bactericidal effect was perfectly valid, it was disproven by the lack of antimicrobial activity shown by ethanol solutions diluted to concentrations commonly found in wines (10 to 15% ethanol) [109].  
The work of [PERSON] et al. (2020), assessing the antimicrobial activity of various wines tested on a fish matrix, also supported the notion that the antimicrobial capacity of wine may come from a synergistic action of its components rather than a particular constituent. None of the tested wine constituents matched the wines' antimicrobial action [114].  
The antimicrobial activity of wine was evaluated in broth models in which a selected concentration of pathogens was added directly to the wine or to the wine solution. In these environments, variables such as matrix protection are not observed or even considered. As such, any compound will achieve its highest antimicrobial potential. Therefore, when performing the same experiment on food matrices, we may not reach the same result due to the protection offered by the food matrix. The parallelism between broth models and food matrices does not translate well. [PERSON] et al. (2010) demonstrated that, in a broth model, wine reduced _Campylobacter_ by 7 log cycles in just 15 min. However, when applied to a food matrix, the same wine only decreased _Campylobacter_ by 1 log cycle after 48 h of exposure [115].  
According to [PERSON] et al. (2007), wine acts as a good solvent for EOs, for instance, thymol and carvacrol. Accordingly, wine may be used not only for its bactericidal effect but also as a solvent for EOs, thus enabling the creation of complex solutions containing organic acids and EOs. The synergistic effect of these compounds would lead to effective antimicrobial action by the marinade without resorting to synthetic food preservatives [116].  
In Table 4, summaries of the various studies evaluating the antimicrobial activity of wines are presented.