Ochratoxin A removal during winemaking

Enzyme and Microbial Technology

Volumn 40, Issue 1, 2006, Pages 122-126

  Caridi, Andrea ^a   Galvano, Fabio ^b   Tafuri, Alessio ^b   Ritieni, Alberto ^b  

^a UNIVERSITY MEDITERRANEA OF REGGIO CALABRIA   (Italy)

^b UNIVERSITY OF NAPLES FEDERICO II   (Italy)

Author keywords

Adsorption; Lees; Ochratoxin A removal; Parietal yeast mannoproteins; Saccharomyces sensu stricto; Vinification

Indexed keywords

LEES; OCHRATOXIN A REMOVAL; PARIETAL YEAST MANNOPROTEINS; SACCHAROMYCES SENSU STRICTO; VINIFICATION;

BIOMASS; CONTAMINATION; DRUG PRODUCTS; ETHANOL; STRAIN; WINE;

YEAST;

ALCOHOL; MANNOPROTEIN; OCHRATOXIN;

AGRICULTURAL PARAMETERS; ARTICLE; CELL WALL; FOOD PROCESSING; FUNGAL BIOMASS; GRAPE; INOCULATION; NONHUMAN; SACCHAROMYCES; SACCHAROMYCES SENSU STRICTO; TEMPERATURE; WINE INDUSTRY; YEAST CELL;

SACCHAROMYCES; VITIS SP.;

EID: 33749675053     PISSN: 01410229     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.enzmictec.2006.07.002     Document Type: Article

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