Wine contamination by ochratoxin A in relation to vine environment

International Journal of Food Microbiology

Volumn 123, Issue 1-2, 2008, Pages 74-80

  Clouvel, Pascal ^a   Bonvarlet, Laurence ^b   Martinez, Audrey ^b   Lagouarde, Patrice ^b   Dieng, Ibnou ^a   Martin, Pierre ^a  

^a CIRAD   (France)

^b BAYER AG   (Germany)

Author keywords

A. carbonarius; Air temperature; Fermentable sugar content; Grape berry moth; Ochratoxin A; Susceptible berry period

Indexed keywords

OCHRATOXIN;

AIR TEMPERATURE; ARTICLE; BERRY; CONTAMINATION; HUMIDITY; IN VITRO STUDY; VINEYARD; WINE;

ASPERGILLUS; CONSUMER PRODUCT SAFETY; FOOD CONTAMINATION; FOOD MICROBIOLOGY; HUMIDITY; OCHRATOXINS; TEMPERATURE; VITIS; WINE;

FUNGI; LEPIDOPTERA; VITACEAE;

EID: 40049109657     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2007.12.003     Document Type: Article

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