Toxicity effects of fungicide residues on the wine-producing process

Food Microbiology

Volumn 23, Issue 4, 2006, Pages 393-398

  Calhelha, Ricardo C ^a   Andrade, João V ^a   Ferreira, Isabel C ^a   Estevinho, Letícia M ^a  

^a INSTITUTO POLITÉCNICO DE BRAGANÇA   (Portugal)

Author keywords

Fungicides; Microvinification; Quality control; Toxicity; Wine; Yeasts

Indexed keywords

FUNGICIDE; PESTICIDE RESIDUE;

ARTICLE; FERMENTATION; FOOD CONTAMINATION; FOOD CONTROL; GROWTH, DEVELOPMENT AND AGING; METABOLISM; MICROBIOLOGY; QUALITY CONTROL; STANDARD; WINE; YEAST;

FERMENTATION; FOOD CONTAMINATION; FOOD MICROBIOLOGY; FUNGICIDES, INDUSTRIAL; PESTICIDE RESIDUES; QUALITY CONTROL; WINE; YEASTS;

RHODOTORULA GLUTINIS; SACCHAROMYCES; SACCHAROMYCES CEREVISIAE; VITACEAE; VITIS SP.; ZYGOSACCHAROMYCES ROUXII;

EID: 33644533844     PISSN: 07400020     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.fm.2005.04.008     Document Type: Article

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