Influence of winemaking on ochratoxin A content in red wines

Barbara Grazioli; Roberta Galli; Maria Daria Fumi; Angela Silva

Influence of winemaking on ochratoxin A content in red wines

Barbara Grazioli, Roberta Galli, Maria Daria Fumi, Angela Silva

Risultato della ricerca: Contributo in libro › Contributo a convegno

Abstract

Good viticulture, harvest and post harvest practices are sound management approaches for reducing ochratoxin A (OTA) contamination in wine. The aim of this work was to study the behaviour of OTA during the main stages of the winemaking process and identify critical control points (CCPs) in the process of making red wine. Trials were carried out at different wineries in the south of Italy, with two grape cultivars (Negroamaro and Primitivo). OTA monitoring during winemaking is necessary if OTA is present at harvesting because OTA can only be partially reduced but not completely eliminated.This information would be helpful in the development of an effective food safety program and so reduce the risk of OTA contamination to the consumer.

Lingua originale	English
Titolo della pubblicazione ospite	Mycotoxins and phycotoxins - Advances in determination, toxicology and exposure management (Proceedings of the XIth International IUPAC Symposium)
Pagine	271-277
Numero di pagine	7
Stato di pubblicazione	Pubblicato - 2006
Pubblicato esternamente	Sì
Evento	XIth International IUPAC Symposium on Mycotoxins and Phycotoxins - Bethesda, Maryland USA Durata: 17 mag 2004 → 21 mag 2004

Convegno

Convegno	XIth International IUPAC Symposium on Mycotoxins and Phycotoxins
Città	Bethesda, Maryland USA
Periodo	17/5/04 → 21/5/04

Keywords

Critical control point
Ochratoxin A
Winemaking
red wines

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title = "Influence of winemaking on ochratoxin A content in red wines",

abstract = "Good viticulture, harvest and post harvest practices are sound management approaches for reducing ochratoxin A (OTA) contamination in wine. The aim of this work was to study the behaviour of OTA during the main stages of the winemaking process and identify critical control points (CCPs) in the process of making red wine. Trials were carried out at different wineries in the south of Italy, with two grape cultivars (Negroamaro and Primitivo). OTA monitoring during winemaking is necessary if OTA is present at harvesting because OTA can only be partially reduced but not completely eliminated.This information would be helpful in the development of an effective food safety program and so reduce the risk of OTA contamination to the consumer.",

keywords = "Critical control point, Ochratoxin A, Winemaking, red wines, Critical control point, Ochratoxin A, Winemaking, red wines",

author = "Barbara Grazioli and Roberta Galli and Fumi, {Maria Daria} and Angela Silva",

year = "2006",

language = "English",

isbn = "978-90-8686-007-4",

pages = "271--277",

booktitle = "Mycotoxins and phycotoxins - Advances in determination, toxicology and exposure management (Proceedings of the XIth International IUPAC Symposium)",

note = "XIth International IUPAC Symposium on Mycotoxins and Phycotoxins ; Conference date: 17-05-2004 Through 21-05-2004",

}

Grazioli, B, Galli, R, Fumi, MD & Silva, A 2006, Influence of winemaking on ochratoxin A content in red wines. in Mycotoxins and phycotoxins - Advances in determination, toxicology and exposure management (Proceedings of the XIth International IUPAC Symposium). pagg. 271-277, XIth International IUPAC Symposium on Mycotoxins and Phycotoxins, Bethesda, Maryland USA, 17/5/04.

TY - GEN

T1 - Influence of winemaking on ochratoxin A content in red wines

AU - Grazioli, Barbara

AU - Galli, Roberta

AU - Fumi, Maria Daria

AU - Silva, Angela

PY - 2006

Y1 - 2006

N2 - Good viticulture, harvest and post harvest practices are sound management approaches for reducing ochratoxin A (OTA) contamination in wine. The aim of this work was to study the behaviour of OTA during the main stages of the winemaking process and identify critical control points (CCPs) in the process of making red wine. Trials were carried out at different wineries in the south of Italy, with two grape cultivars (Negroamaro and Primitivo). OTA monitoring during winemaking is necessary if OTA is present at harvesting because OTA can only be partially reduced but not completely eliminated.This information would be helpful in the development of an effective food safety program and so reduce the risk of OTA contamination to the consumer.

AB - Good viticulture, harvest and post harvest practices are sound management approaches for reducing ochratoxin A (OTA) contamination in wine. The aim of this work was to study the behaviour of OTA during the main stages of the winemaking process and identify critical control points (CCPs) in the process of making red wine. Trials were carried out at different wineries in the south of Italy, with two grape cultivars (Negroamaro and Primitivo). OTA monitoring during winemaking is necessary if OTA is present at harvesting because OTA can only be partially reduced but not completely eliminated.This information would be helpful in the development of an effective food safety program and so reduce the risk of OTA contamination to the consumer.

KW - Critical control point

KW - Ochratoxin A

KW - Winemaking

KW - red wines

KW - Critical control point

KW - Ochratoxin A

KW - Winemaking

KW - red wines

UR - http://hdl.handle.net/10807/14703

M3 - Conference contribution

SN - 978-90-8686-007-4

SP - 271

EP - 277

BT - Mycotoxins and phycotoxins - Advances in determination, toxicology and exposure management (Proceedings of the XIth International IUPAC Symposium)

T2 - XIth International IUPAC Symposium on Mycotoxins and Phycotoxins

Y2 - 17 May 2004 through 21 May 2004

ER -

Influence of winemaking on ochratoxin A content in red wines

Abstract

Convegno

Keywords

Altri file e collegamenti

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