Evolution of ochratoxin A content from must to wine in Port wine microvinification

To study the evolution of ochratoxin A (OTA) content from must to wine during the making of Port Wine, grapes from the five most common varieties of Port Wine were harvested and combined in equal percentages in order to perform microvinifications. Three sets of assays were studied: a blank (A), wher...

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Detalhes bibliográficos
Autor principal: Ratola, N. (author)
Outros Autores: Abade, E. (author), Simões, T. (author), Venâncio, Armando (author), Alves, Arminda (author)
Formato: article
Idioma:eng
Publicado em: 2005
Assuntos:
Ochratoxin A
Microvinification
Must
Port Wine
HPLC
Science & Technology
Texto completo:http://hdl.handle.net/1822/2616
País:Portugal
Oai:oai:repositorium.sdum.uminho.pt:1822/2616

Texto Completo

http://hdl.handle.net/1822/2616

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