Ochratoxin A reduction by chemical djuvants

Angela Silva; Milena Lambri; Roberta Galli

Ochratoxin A reduction by chemical djuvants

Angela Silva
, Milena Lambri
, Roberta Galli

Research output: Chapter in Book/Report/Conference proceeding › Conference contribution

Abstract

The goal of this work is to obtain a corrective action in must and wine through the use of adjuvants which act as adsorbents. Results outlined that: - different chemical adjuvants reduce the OTA level with different percentages, kinetics and time; - the charcoal base products are the most effective in the decontamination; - high adsorbent addition produce an important color depletion for red wines; - the amount of charcoal base products can be reduced combining them with other adjuvants which do not interfere with the wine chromatic map and still obtaining a good degree of decontamination.

Original language	English
Title of host publication	International Workshop on Ochratoxin A in grapes and wine. Prevention and control.
Pages	85
Number of pages	1
Publication status	Published - 2005
Event	International Workshop "Ochratoxin A in grapes and wine: prevention and control" - Marsala Duration: 20 Oct 2005 → 21 Oct 2005

Workshop

Workshop	International Workshop "Ochratoxin A in grapes and wine: prevention and control"
City	Marsala
Period	20/10/05 → 21/10/05

Keywords

Ochratoxin A
adjuvants
contamination
wine

Cite this

@inproceedings{95cfc412613e4f6ab97253b617e424f4,

title = "Ochratoxin A reduction by chemical djuvants",

abstract = "The goal of this work is to obtain a corrective action in must and wine through the use of adjuvants which act as adsorbents. Results outlined that: - different chemical adjuvants reduce the OTA level with different percentages, kinetics and time; - the charcoal base products are the most effective in the decontamination; - high adsorbent addition produce an important color depletion for red wines; - the amount of charcoal base products can be reduced combining them with other adjuvants which do not interfere with the wine chromatic map and still obtaining a good degree of decontamination.",

keywords = "Ochratoxin A, adjuvants, contamination, wine, Ochratoxin A, adjuvants, contamination, wine",

author = "Angela Silva and Milena Lambri and Roberta Galli",

year = "2005",

language = "English",

isbn = "N/A",

pages = "85",

booktitle = "International Workshop on Ochratoxin A in grapes and wine. Prevention and control.",

note = "International Workshop {"}Ochratoxin A in grapes and wine: prevention and control{"} ; Conference date: 20-10-2005 Through 21-10-2005",

}

TY - GEN

T1 - Ochratoxin A reduction by chemical djuvants

AU - Silva, Angela

AU - Lambri, Milena

AU - Galli, Roberta

PY - 2005

Y1 - 2005

N2 - The goal of this work is to obtain a corrective action in must and wine through the use of adjuvants which act as adsorbents. Results outlined that: - different chemical adjuvants reduce the OTA level with different percentages, kinetics and time; - the charcoal base products are the most effective in the decontamination; - high adsorbent addition produce an important color depletion for red wines; - the amount of charcoal base products can be reduced combining them with other adjuvants which do not interfere with the wine chromatic map and still obtaining a good degree of decontamination.

AB - The goal of this work is to obtain a corrective action in must and wine through the use of adjuvants which act as adsorbents. Results outlined that: - different chemical adjuvants reduce the OTA level with different percentages, kinetics and time; - the charcoal base products are the most effective in the decontamination; - high adsorbent addition produce an important color depletion for red wines; - the amount of charcoal base products can be reduced combining them with other adjuvants which do not interfere with the wine chromatic map and still obtaining a good degree of decontamination.

KW - Ochratoxin A

KW - adjuvants

KW - contamination

KW - wine

KW - Ochratoxin A

KW - adjuvants

KW - contamination

KW - wine

UR - http://hdl.handle.net/10807/20747

M3 - Conference contribution

SN - N/A

SP - 85

BT - International Workshop on Ochratoxin A in grapes and wine. Prevention and control.

T2 - International Workshop "Ochratoxin A in grapes and wine: prevention and control"

Y2 - 20 October 2005 through 21 October 2005

ER -

Ochratoxin A reduction by chemical djuvants

Abstract

Workshop

Keywords

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Cite this