Fate of ochratoxin A content in Argentinean red wine during a pilot scale vinification

Revista Argentina de Microbiologia

Volumn 41, Issue 4, 2009, Pages 245-250

  Ponsone, M L ^a   Chiotta, M L ^a   Combina, M ^b,c   Dalcero, A M ^b,c   Chulze, S N ^a,c  

^a DEPARTAMENTO DE QUÍMICA   (Argentina)

^b INSTITUTO NACIONAL DE TECNOLOGÍA AGROPECUARIA INTA   (Argentina)

^c Members of the Research Career of CONICET   (Argentina)

Author keywords

Grapes; Ochratoxin A; Vinification process; Wine

Indexed keywords

ALCOHOL; OCHRATOXIN; SUGAR;

ACIDITY; ARGENTINA; ARTICLE; BACTERIAL STRAIN; CONTROLLED STUDY; FERMENTATION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; NONHUMAN; PH; RED WINE; SACCHAROMYCES; WINE INDUSTRY;

ARGENTINA; ETHANOL; FERMENTATION; FOOD CONTAMINATION; HYDROGEN-ION CONCENTRATION; INDUSTRIAL MICROBIOLOGY; OCHRATOXINS; PILOT PROJECTS; SACCHAROMYCES CEREVISIAE; SPECIES SPECIFICITY; VITIS; WINE;

EID: 76749136702     PISSN: 03257541     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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