Ochratoxin A-producing fungi from grapes intended for liqueur wine production

Food Microbiology

Volumn 23, Issue 6, 2006, Pages 541-545

  Gomez C ^a   Bragulat, M R ^a   Abarca, M L ^a   Minguez S ^b   Cabanes F J ^a  

^a UNIVERSITAT AUTÒNOMA DE BARCELONA   (Spain)

^b Institut Catala de la Vinya i el Vi INCAVI   (Spain)

Author keywords

Aspergillus carbonarius; Black aspergilli; Grapes; Liqueur wine; Mycobiota; Ochratoxin A

Indexed keywords

OCHRATOXIN;

ARTICLE; ASPERGILLUS; ASPERGILLUS NIGER; BACTERIAL COUNT; BIOSYNTHESIS; FOOD CONTAMINATION; FOOD CONTROL; FOOD HANDLING; GRAPE; GROWTH, DEVELOPMENT AND AGING; METABOLISM; METHODOLOGY; MICROBIOLOGY; SAFETY; STANDARD; TIME; WINE;

ASPERGILLUS; ASPERGILLUS NIGER; COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; FOOD CONTAMINATION; FOOD HANDLING; FOOD MICROBIOLOGY; OCHRATOXINS; TIME FACTORS; VITIS; WINE;

ASPERGILLUS; ASPERGILLUS CARBONARIUS; ASPERGILLUS NIGER; FUNGI; PENICILLIUM; VITACEAE; VITIS SP.;

EID: 33645398329     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2005.09.007     Document Type: Article

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