Factors affecting the presence of Ochratoxin A in wines

被引：50
|
作者：
Blesa, J. [1 ]
Soriano, J. M. [1 ]
Molto, J. C. [1 ]
Manes, J. [1 ]
机构：
[1] Univ Valencia, Lab Food Chem & Toxicol, Fac Farm, E-46100 Burjassot, Spain
来源：
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION | 2006年 / 46卷 / 06期
关键词：
Ochratoxin A; wines; grapes; Aspergillus spp; Penicillium spp;
D O I：
10.1080/10408390500215803
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
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.
引用
收藏
页码：473 / 478
页数：6
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