Changes in ochratoxin A concentration during winemaking

Changes in ochratoxin A concentration during winemaking

Guardado en:

Detalles Bibliográficos
Publicado en:	American journal of Enology and Viticulture
Otros Autores:	Fernandes, Anabel, Ratola, Nuno, Cerdeira, António, Alves, Arminda, Venâncio, Armando
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	American journal of Enology and Viticulture v. 58, no. 1 (2007), p. 92-96
Materias:	Enología Vinos Vinificación Ochratoxinas Aspergillus Desintoxicación Subproductos Lias de vino
Publicación relacionada:	Contenido en: American journal of Enology and Viticulture

Ejemplares similares

Structural modification of wine arabinogalactans during aging on lees

Brettanomyces en las lías y maduración de la uva
por: Ruiz, Manuel

Por un mejor conocimiento de los productos derivados de las levaduras

Cuantificación y características de la materia colorante en las lías procedentes de vinos tintos de la zona Utiel-Requena
por: Anton Ausejo, Ana

The influence of selected winemaking equipment and operations on the concentration of dissolved oxygen in wines

Estimation of the oxidative changes in phenolic compounds of carignane during winemaking
por: CHEYNIER, V.

Observaciones en torno a las lías esponjosas
por: Ruiz, Manuel

Influence of viticultural and enological practices on the development of yeast populations during winemaking
por: REGUEIRO, L.A.

Evaluation des risques de contamination des vins portugais par l'Ochratoxine A étude menée sur un an

Oak and the small winemaker
por: Stevens, Tim

Diacetyl formation by Oenococcus oeni during winemaking induced by exogenous pyruvate

Investigating high hydrostatic pressure processing as a tool for studying yeast during red winemaking
por: Takush, David G.

Changes in the contents of micro- and trace-elements in wine due to winemaking treatments

Hongos responsables de la presencia de ocratoxina A en el vino

Influence of the fungus control strategy in the vineyard on the presence of Ochratoxin A in the wine

Prototype to control alcoholic fermentation temperature in winemaking

The advantages and disadvantages of using copper in winemaking
por: Schmidt, Oliver

Clycosidase activities of three enological yeast strains during winemaking effect on the tepenol content of Muscat wine
por: DELCROIX, Agnès

Effects of wine grape cultivar, application conditions and the winemaking process on the dissipation of six pesticides

Evolution of phenolic compounds in red winemaking as affected by must oxygenation
por: Castellari, M.

Rapid characterization of potential ochratoxin-producing fungi isolated from grapes and study of natamycin efficacy for its control

Winemading from Koshu Variety by the sur lie method change in the content of nitrogen compounds
por: ARI'IZUMI, Kazuyuki

Changes in Chitinase and Thaumatin-like pathogenesis- related proteins of grape berries during the Champagne winemaking process

Glutathione preservation during winemaking with vitis vinifera white varieties example of Sauvignon blanc grapes

Spectrophotometric methods for the analysis of polysaccharide levels in winemaking products
por: SEGARRA, I.

Yeast mannoproteins in red winemaking effect on polysaccharide, polyphenolic, and color composition
por: Guadalupe, Zenaida

Influence of enological operations on lysozyme activity in winemaking
por: AMATI, A.

Low occurrence of patulin-producing strains of Penicillium in grapes and patulin degradation during winemaking in Chile
por: Díaz, Gonzalo A.

Ochratoxin A - a metabolite on the agenda for the global wine industry
por: Stockley, Creina S.

Effect of winery yeast lees on Touriga nacional red wine color and tannin evolution

Ochratoxin A in wine survey by antibody- and polymeric-based SPE columns using HPLC/fluorescence detection

Effet des levures et des paramètres de vinification sur la dynamique des concentrations en acétaldéhyde

Influencia de un preparado enzimático con actividad pectinasa sobre la extracción de compuestos fenólicos durante la elaboración de vinos tintos

Alimentación depurativa /
por: Palmetti, Néstor,
Publicado: (2014)

Material vinícola : y cuidados debidos a los vinos.
por: Brunet, Raymond
Publicado: (1921)

The principles and practice of wine making
por: Cruess, William V.
Publicado: (1947)

Dessert, appetizer and related flavored wines : the technology of their production.
por: Joslyn, Maynard A.
Publicado: (1964)

Commercial production of dessert wines
por: Joslyn, Maynard A.
Publicado: (1941)

Interactions between Leuconostoc oenos and Pediococcus spp. during vinification of red wines
por: Edwards, C. G.

Enología téorico - práctica v.2
por: Oreglia, Francisco
Publicado: (1979.)