Effect of yeasts and their by-products on the Ochratoxin A level of wine

Milena Lambri, Angela Silva, Maria Daria Fumi

Risultato della ricerca: Contributo in libroContributo a convegno

Abstract

The data prove that: - OTA can be reduced in must and in wine by Lactobacillus plantarum and Oenococcus oeni; - OTA reduction takes place during and after malolactic fermentation; - the presence of degradation products in HPLC chromatographic profiles suggests that a biodegradation is involved.
Lingua originaleEnglish
Titolo della pubblicazione ospiteInternational Workshop on Ochratoxin A in grapes and wine. Prevention and control. Proceedings.
Pagine88
Numero di pagine1
Stato di pubblicazionePubblicato - 2005
EventoInternational Workshop "Ochratoxin A in grapes and wine: prevention and control" - Marsala
Durata: 20 ott 200521 ott 2005

Workshop

WorkshopInternational Workshop "Ochratoxin A in grapes and wine: prevention and control"
CittàMarsala
Periodo20/10/0521/10/05

Keywords

  • decontamination
  • ochratoxin A
  • wine
  • yeasts

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