Wine Contamination with Ochratoxins: A Review

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Gil Serna, Jéssica and Vázquez Estévez, Covadonga and González Jaén, María Teresa and Patiño Álvarez, Belén (2018) Wine Contamination with Ochratoxins: A Review. Beverages, 4 (1). p. 6. ISSN 2306-5710

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Official URL: https://doi.org/10.3390/beverages4010006




Abstract

Ochratoxin A (OTA) is the main mycotoxin occurring in wine. This review article is focused on the distribution of this toxin and its producing-fungi in grape berries, as well as on the fate of OTA during winemaking procedures. Due to its toxic properties, OTA levels in wine are regulated in different countries; therefore, it is necessary to apply control and detoxification methods that are also discusse in this revision.


Item Type:Article
Uncontrolled Keywords:ochratoxins; wine; detoxification; grapes; legislation
Subjects:Medical sciences > Biology > Biochemistry
Medical sciences > Biology > Microbiology
ID Code:64381
Deposited On:18 Mar 2021 17:40
Last Modified:22 Mar 2021 08:05

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