Optimizing the process of making sweet wines to minimize the content of ochratoxin A

Journal of Agricultural and Food Chemistry

Volumn 58, Issue 24, 2010, Pages 13006-13012

  Ruíz Bejarano, M Jesús ^a   Rodríguez Dodero, M Carmen ^a   Barroso, Carmelo García ^a  

^a UNIVERSITY OF CÁDIZ   (Spain)

Author keywords

climatic chamber; food safety; Muscat; oak aging; Ochratoxin A; pellicular maceration; raisining; sensory evaluation; sweet wine

Indexed keywords

CLIMATIC CHAMBER; MUSCAT; OAK AGING; OCHRATOXIN A; PELLICULAR MACERATION; RAISINING; SENSORY EVALUATION; SWEET WINE;

FOOD SAFETY; FRUITS; OPTIMIZATION; WINE;

THERMAL PROCESSING (FOODS);

MYCOTOXIN; OCHRATOXIN;

ARTICLE; CHEMISTRY; EVALUATION; FERMENTATION; FOOD CONTAMINATION; FOOD HANDLING; FUNGUS; GRAPE; METABOLISM; METHODOLOGY; MICROBIOLOGY; WINE;

FERMENTATION; FOOD CONTAMINATION; FOOD HANDLING; FUNGI; INDUSTRIAL MICROBIOLOGY; MYCOTOXINS; OCHRATOXINS; VITIS; WINE;

VITACEAE;

EID: 78650347214     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf103245z     Document Type: Article

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