Treatment with yeast to reduce the concentration of ochratoxin A in red wine

American Journal of Enology and Viticulture

Volumn 56, Issue 1, 2005, Pages 73-76

  Moruno, Emilia Garcia ^a   Sanlorenzo, Chiara ^a   Boccaccino, Barbara ^a   Di Stefano, Rocco ^a  

^a Istituto Sperimentale per l'Enologia   (Italy)

Author keywords

Active dry yeast; HPLC; Ochratoxin A; Wine; Yeast lees

Indexed keywords

ASPERGILLUS; FUNGI; PENICILLIUM;

EID: 16344395382     PISSN: 00029254     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (21)

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