Wine Contamination with Ochratoxins: A Review
Jessica Gil-Serna, Covadonga Vázquez, María Teresa González-Jaén and 1 more
Beverages · 2018
doi:10.3390/beverages4010006 (opens in a new tab)
We email you when a new notice or a question about this paper appears.
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 discussed in this revision.
Abstract licence: CC BY
Reads
Read by people on this page
None yet.
Checked or read by AI through naulon
None yet.
A person counts once a day per paper. We keep no cookie and no address: a reader is a hash that changes every day. Any month under five reads shows no number.
Are you an author?
Is this your paper?
Claim it to add your note and be paid when agents cite it. Free.