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

Milena Lambri; Angela Silva; Maria Daria Fumi

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 libro › Contributo a conferenza

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	Inglese
Titolo della pubblicazione ospite	International Workshop on Ochratoxin A in grapes and wine. Prevention and control. Proceedings.
Editore	Università Cattolica del Sacro Cuore
Pagine	88-88
Numero di pagine	1
ISBN (stampa)	N/A
Stato di pubblicazione	Pubblicato - 2005

Keywords

decontamination
ochratoxin A
wine
yeasts

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title = "Effect of yeasts and their by-products on the Ochratoxin A level of wine",

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.",

keywords = "decontamination, ochratoxin A, wine, yeasts, decontamination, ochratoxin A, wine, yeasts",

author = "Milena Lambri and Angela Silva and Fumi, \{Maria Daria\}",

year = "2005",

language = "English",

isbn = "N/A",

pages = "88--88",

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

publisher = "Universit{\`a} Cattolica del Sacro Cuore",

}

TY - GEN

T1 - Effect of yeasts and their by-products on the Ochratoxin A level of wine

AU - Lambri, Milena

AU - Silva, Angela

AU - Fumi, Maria Daria

PY - 2005

Y1 - 2005

N2 - 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.

AB - 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.

KW - decontamination

KW - ochratoxin A

KW - wine

KW - yeasts

KW - decontamination

KW - ochratoxin A

KW - wine

KW - yeasts

UR - https://publicatt.unicatt.it/handle/10807/20766

M3 - Conference contribution

SN - N/A

SP - 88

EP - 88

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

PB - Università Cattolica del Sacro Cuore

ER -

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

Abstract

Keywords

Altri file e collegamenti

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