Abstract:
:Ochratoxin A (OTA) are synthesized mainly by different species of Aspergillus and Penicillium being its human toxicological effects reflected in different countries due to the consumption of different foods and beverages such as red, white, rose, and special wines. This review presents an overview of the direct (meteorological conditions, grape cultivation, and wine-making techniques) and indirect (latitude, year of production, use of pesticides, presence of spoilage microorganisms, conditions of storage of the harvested grapes, type of maceration, and conditions of fermentation), factors affecting the presence of OTA in wines.
journal_name
Crit Rev Food Sci Nutrjournal_title
Critical reviews in food science and nutritionauthors
Blesa J,Soriano JM,Moltó JC,Mañes Jdoi
10.1080/10408390500215803subject
Has Abstractpub_date
2006-01-01 00:00:00pages
473-8issue
6eissn
1040-8398issn
1549-7852pii
P47WQTRVVU332158journal_volume
46pub_type
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