Growth inhibitory effect of grape phenolics against wine spoilage yeasts and acetic acid bacteria

► Wine spoilage yeast and acetic acid bacteria inhibition by phenolics was described. ► Several phenolic acids, stilbenes, and flavonoids exhibited antimicrobial activity. ► First time, wine spoilage microorganism inhibition by pterostilbene was reported. ► Study identified stilbenes as compounds worthy of further investigation.