Making wine safer: the case of ochratoxin A

This study aims to assess the risk of ochratoxin A (OTA) in European wine with the objective of reducing toxin levels through an integrated management of production and processing. All European countries of the Mediterranean basin are involved. Preliminary results indicate that OTA producing fungi a...

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Detalhes bibliográficos
Autor principal: Kozakiewicz, Z. (author)
Outros Autores: Battilani, P. (author), Cabañes, F. J. (author), Venâncio, Armando (author), Logrieco, A. (author), Tjamos, E. (author), Lichter, A. (author), Magan, N. (author), Sanchis, V. (author), Lebrihi, A. (author), Zinzani, G. (author), Minguez, S. (author)
Formato: bookPart
Idioma:eng
Publicado em: 2004
Assuntos:
Wine
Ochratoxin A
Aspergillus
Texto completo:http://hdl.handle.net/1822/56868
País:Portugal
Oai:oai:repositorium.sdum.uminho.pt:1822/56868
Descrição
Resumo:This study aims to assess the risk of ochratoxin A (OTA) in European wine with the objective of reducing toxin levels through an integrated management of production and processing. All European countries of the Mediterranean basin are involved. Preliminary results indicate that OTA producing fungi are already present on grapes in the vineyard, prior to harvest. Vineyard location has more influence on OTA levels than grape variety. Weather patterns also seem to influence OTA levels. Results obtained from applications of various adjuvants aimed at reducing and/or eliminating OTA in wine are discussed.

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