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 originale | English |
|---|---|
| Titolo della pubblicazione ospite | International Workshop on Ochratoxin A in grapes and wine. Prevention and control. Proceedings. |
| Pagine | 88 |
| Numero di pagine | 1 |
| Stato di pubblicazione | Pubblicato - 2005 |
| Evento | International Workshop "Ochratoxin A in grapes and wine: prevention and control" - Marsala Durata: 20 ott 2005 → 21 ott 2005 |
Workshop
| Workshop | International Workshop "Ochratoxin A in grapes and wine: prevention and control" |
|---|---|
| Città | Marsala |
| Periodo | 20/10/05 → 21/10/05 |
Keywords
- decontamination
- ochratoxin A
- wine
- yeasts