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RESEARCH PRODUCT
Factors affecting the presence of ochratoxin A in wines.
José Miguel SorianoJesús BlesaJuan Carlos MoltóJordi Mañessubject
Ochratoxin AFood HandlingClimateFood ContaminationWineIndustrial and Manufacturing EngineeringOchratoxinschemistry.chemical_compoundMaceration (wine)VitisFood scienceMycotoxinOchratoxinWinebiologydigestive oral and skin physiologyPenicilliumfood and beveragesAgricultureGeneral Medicinebiology.organism_classificationOchratoxinsAspergilluschemistryFruitPenicilliumFermentationFood ScienceFood contaminantdescription
Ochratoxin A (OTA) are synthesized mainly by different species of Aspergillus and Penicillium being its human toxicological effects reflected in different countries due to the consumption of different foods and beverages such as red, white, rose, and special wines. This review presents an overview of the direct (meteorological conditions, grape cultivation, and wine-making techniques) and indirect (latitude, year of production, use of pesticides, presence of spoilage microorganisms, conditions of storage of the harvested grapes, type of maceration, and conditions of fermentation), factors affecting the presence of OTA in wines.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 2006-09-01 | Critical reviews in food science and nutrition |