Add to ORKGFungi are the most important and prevalent plant pathogens. The infection of plants by several fungi causes destructive and important economical losses of crops in the field and fresh fruits and vegetables during storage and transportation. As a result of fungi metabolism, secondary metabolites, called mycotoxins are produced. The intake of these toxins above certain levels can produce several toxic effects in humans and animals. With respect to wine, fungal diseases reduce yield and quality of grapes and affect chemical and sensory properties of wine. The purpose of this chapter is to describe the main fungal diseases affecting grapes and wine quality, the mycotoxigenic risk associated to wine production and strategies currently performed ...
Mycotoxin risk in the grape product chain is primarily due to ochratoxin A (OTA) occurrence in wine ...
The quality of wines has been evaluated traditionally according to sensorial properties. Recently, ...
Ochratoxin A is a mycotoxin produced by Aspergillus and Penicillium species. This mycotoxi...
© 2015 Elsevier Inc. All rights reserved. The present chapter gives an up-to-date overview of the pr...
Mycotoxins are toxic secondary metabolites produced by filamentous fungi that have been detected in ...
The filamentous fungi are ubiquitous in nature, so their occurrence in natural substrates is seen as...
International audienceWine is a significant contributor to the economies of many countries. However,...
Grapes are consumed throughout the world in different ways, ranging from fresh fruit to processed pr...
In order to establish the potencial mycotoxin producer species hazardous for wine quality, surveys ...
Ochratoxin A (OTA) is a toxic fungal metabolite that can contaminate grape and its derivates. Non-fo...
The mycotoxin ochratoxin A is a potent nephrotoxin and a possible human carcinogen. It occurs in a v...
In 2006, the European Commission has established maximum levels for ochratoxin A in wine and grape p...
Wine quality is a complex, multi - layered conception consisting of numerous factors such as sensory...
The incidence of filamentous fungi and toxin levels in grapes and wines varies depending on the vari...
Aims: The mycoflora of healthy grapes (i.e. without visible symptoms of rot) for wine production in ...
Mycotoxin risk in the grape product chain is primarily due to ochratoxin A (OTA) occurrence in wine ...
The quality of wines has been evaluated traditionally according to sensorial properties. Recently, ...
Ochratoxin A is a mycotoxin produced by Aspergillus and Penicillium species. This mycotoxi...
© 2015 Elsevier Inc. All rights reserved. The present chapter gives an up-to-date overview of the pr...
Mycotoxins are toxic secondary metabolites produced by filamentous fungi that have been detected in ...
The filamentous fungi are ubiquitous in nature, so their occurrence in natural substrates is seen as...
International audienceWine is a significant contributor to the economies of many countries. However,...
Grapes are consumed throughout the world in different ways, ranging from fresh fruit to processed pr...
In order to establish the potencial mycotoxin producer species hazardous for wine quality, surveys ...
Ochratoxin A (OTA) is a toxic fungal metabolite that can contaminate grape and its derivates. Non-fo...
The mycotoxin ochratoxin A is a potent nephrotoxin and a possible human carcinogen. It occurs in a v...
In 2006, the European Commission has established maximum levels for ochratoxin A in wine and grape p...
Wine quality is a complex, multi - layered conception consisting of numerous factors such as sensory...
The incidence of filamentous fungi and toxin levels in grapes and wines varies depending on the vari...
Aims: The mycoflora of healthy grapes (i.e. without visible symptoms of rot) for wine production in ...
Mycotoxin risk in the grape product chain is primarily due to ochratoxin A (OTA) occurrence in wine ...
The quality of wines has been evaluated traditionally according to sensorial properties. Recently, ...
Ochratoxin A is a mycotoxin produced by Aspergillus and Penicillium species. This mycotoxi...