Changes in Ochratoxin A concentration during winemaking

The effects of common winemaking procedures on ochratoxin A (OTA) concentrations in the Portuguese wine Vinho Verde were studied. Natural contamination of grapes was not observed, so grapes for vinification were inoculated with Aspergillus carbonarius. Ochratoxin A concentration in these grapes rang...

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Bibliographic Details
Main Author: Fernandes, Anabela (author)
Other Authors: Ratola, Nuno (author), Cerdeira, António (author), Alves, Arminda (author), Venâncio, Armando (author)
Format: article
Language:eng
Published: 2007
Subjects:
Aspergillus carbonarius
Detoxification
Ochratoxin A
Vinification
Wine
Wine lees
Science & Technology
Online Access:http://hdl.handle.net/1822/8738
Country:Portugal
Oai:oai:repositorium.sdum.uminho.pt:1822/8738

Internet

http://hdl.handle.net/1822/8738

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