Influence of physical and chemical characteristics of wine grapes on the incidence of Penicillium and Aspergillus fungi in grapes and ochratoxin A in wines

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• 作者：Luí ; sa Freire^a ; Fabiana Reinis Franca Passamani^a ; Ariela Betsy Thomas^a ; Rita de Cá ; ssia Mirela Resende Nassur^b ; Lais Mesquita Silva^a ; Fabiano Narciso Paschoal^c ; Giuliano Elias Pereira^b ; Guilherme Prado^c ; Luí ; s Roberto Batista^a ; ^{luisrb@dca.ufla.br}
• 关键词：A. carbonarius ; Phenolic compounds ; Mycotoxins ; Grape varieties
• 刊名：International Journal of Food Microbiology
• 出版年：2017
• 出版时间：16 January 2017
• 年：2017
• 卷：241
• 期：Complete
• 页码：181-190
• 全文大小：600 K
• 卷排序：241

文摘

Positive correlation between physicochemical characteristics of grape and fungi The wines analyzed have low concentrations of OTA. Higher incidence of toxigenic fungi in grapes Touriga Nacional and Muscat Italia