Fungi and mycotoxins in vineyards and grape products
Identifieur interne : 009567 ( Main/Exploration ); précédent : 009566; suivant : 009568Fungi and mycotoxins in vineyards and grape products
Auteurs : Ailsa D. Hocking [Australie] ; Su-Lin L. Leong [Australie] ; Benozir A. Kazi [Australie] ; Robert W. Emmett [Australie] ; Eileen S. Scott [Australie]Source :
- International journal of food microbiology [ 0168-1605 ] ; 2007.
Descripteurs français
- Pascal (Inist)
- Fungi, Mycotoxine, Raisin, Ochratoxine, Vin, Réduction.
- Wicri :
English descriptors
Abstract
Many fungi may occur on grapes during growth in the vineyard, but the main concern from the viewpoint ofmycotoxin contamination is the black Aspergilli, Aspergillus carbonarius and A. niger. These fungi are capable of producing ochratoxin A (OA) which may contaminate grapes and grape products such as wine, grape juice and dried vine fruit. Understanding the ecology and physiology of the black Aspergilli can provide tools for management of OA at all stages of grape production and processing. In the vineyard, careful management of cultivation, irrigation and pruning can assist in minimising the levels of black Aspergilli in the soil, which in turn, can minimise contamination of grapes by these fungi. Minimising damage to grapes on the vine by the use of open vine canopies, grape varieties with resistance to rain damage and by the management of insect pests and fungal diseases (e.g., mildew, Botrytis bunch rot) can reduce the incidence of Aspergillus rot in mature berries. The risk of OA in table grapes can be minimised by careful visual inspection to avoid damaged and discoloured berries. In wine, harvesting grapes with minimal damage, rapid processing and good sanitation practices in the winery assist in minimising OA. During vinification, pressing of grapes, and clarification steps which remove grape solids, grape proteins and spent yeast can also remove a significant proportion of OA. For dried vine fruit production, avoiding berry damage, rapid drying, and final cleaning and sorting to remove dark berries can reduce overall OA levels in finished products.
Affiliations:
Links toward previous steps (curation, corpus...)
- to stream PascalFrancis, to step Corpus: 003793
- to stream PascalFrancis, to step Curation: 002846
- to stream PascalFrancis, to step Checkpoint: 003879
- to stream Main, to step Merge: 009F91
- to stream Main, to step Curation: 009567
Le document en format XML
<record><TEI><teiHeader><fileDesc><titleStmt><title xml:lang="en" level="a">Fungi and mycotoxins in vineyards and grape products</title>
<author><name sortKey="Hocking, Ailsa D" sort="Hocking, Ailsa D" uniqKey="Hocking A" first="Ailsa D." last="Hocking">Ailsa D. Hocking</name>
<affiliation wicri:level="1"><inist:fA14 i1="01"><s1>Food Science Australia, PO Box 52</s1>
<s2>North Ryde, NSW 1670</s2>
<s3>AUS</s3>
<sZ>1 aut.</sZ>
<sZ>2 aut.</sZ>
</inist:fA14>
<country>Australie</country>
<wicri:noRegion>North Ryde, NSW 1670</wicri:noRegion>
</affiliation>
<affiliation wicri:level="1"><inist:fA14 i1="02"><s1>Cooperative Research Centre for Viticulture, PO Box 154</s1>
<s2>Glen Osrnond, SA 5064</s2>
<s3>AUS</s3>
<sZ>1 aut.</sZ>
<sZ>2 aut.</sZ>
<sZ>3 aut.</sZ>
<sZ>4 aut.</sZ>
<sZ>5 aut.</sZ>
</inist:fA14>
<country>Australie</country>
<wicri:noRegion>Glen Osrnond, SA 5064</wicri:noRegion>
</affiliation>
</author>
<author><name sortKey="Leong, Su Lin L" sort="Leong, Su Lin L" uniqKey="Leong S" first="Su-Lin L." last="Leong">Su-Lin L. Leong</name>
<affiliation wicri:level="1"><inist:fA14 i1="01"><s1>Food Science Australia, PO Box 52</s1>
<s2>North Ryde, NSW 1670</s2>
<s3>AUS</s3>
<sZ>1 aut.</sZ>
<sZ>2 aut.</sZ>
</inist:fA14>
<country>Australie</country>
<wicri:noRegion>North Ryde, NSW 1670</wicri:noRegion>
</affiliation>
<affiliation wicri:level="1"><inist:fA14 i1="02"><s1>Cooperative Research Centre for Viticulture, PO Box 154</s1>
<s2>Glen Osrnond, SA 5064</s2>
<s3>AUS</s3>
<sZ>1 aut.</sZ>
<sZ>2 aut.</sZ>
<sZ>3 aut.</sZ>
<sZ>4 aut.</sZ>
<sZ>5 aut.</sZ>
</inist:fA14>
<country>Australie</country>
<wicri:noRegion>Glen Osrnond, SA 5064</wicri:noRegion>
</affiliation>
<affiliation wicri:level="1"><inist:fA14 i1="03"><s1>School of Agriculture, Food and Wine, University of Adelaide, PMB 1</s1>
<s2>Glen Osrnond, SA, 5064</s2>
<s3>AUS</s3>
<sZ>2 aut.</sZ>
<sZ>5 aut.</sZ>
</inist:fA14>
<country>Australie</country>
<wicri:noRegion>Glen Osrnond, SA, 5064</wicri:noRegion>
</affiliation>
</author>
<author><name sortKey="Kazi, Benozir A" sort="Kazi, Benozir A" uniqKey="Kazi B" first="Benozir A." last="Kazi">Benozir A. Kazi</name>
<affiliation wicri:level="1"><inist:fA14 i1="02"><s1>Cooperative Research Centre for Viticulture, PO Box 154</s1>
<s2>Glen Osrnond, SA 5064</s2>
<s3>AUS</s3>
<sZ>1 aut.</sZ>
<sZ>2 aut.</sZ>
<sZ>3 aut.</sZ>
<sZ>4 aut.</sZ>
<sZ>5 aut.</sZ>
</inist:fA14>
<country>Australie</country>
<wicri:noRegion>Glen Osrnond, SA 5064</wicri:noRegion>
</affiliation>
<affiliation wicri:level="1"><inist:fA14 i1="04"><s1>Department of Primary Industries, PO Box 905</s1>
<s2>Mildura, Vic 3502</s2>
<s3>AUS</s3>
<sZ>3 aut.</sZ>
<sZ>4 aut.</sZ>
</inist:fA14>
<country>Australie</country>
<wicri:noRegion>Mildura, Vic 3502</wicri:noRegion>
</affiliation>
</author>
<author><name sortKey="Emmett, Robert W" sort="Emmett, Robert W" uniqKey="Emmett R" first="Robert W." last="Emmett">Robert W. Emmett</name>
<affiliation wicri:level="1"><inist:fA14 i1="02"><s1>Cooperative Research Centre for Viticulture, PO Box 154</s1>
<s2>Glen Osrnond, SA 5064</s2>
<s3>AUS</s3>
<sZ>1 aut.</sZ>
<sZ>2 aut.</sZ>
<sZ>3 aut.</sZ>
<sZ>4 aut.</sZ>
<sZ>5 aut.</sZ>
</inist:fA14>
<country>Australie</country>
<wicri:noRegion>Glen Osrnond, SA 5064</wicri:noRegion>
</affiliation>
<affiliation wicri:level="1"><inist:fA14 i1="04"><s1>Department of Primary Industries, PO Box 905</s1>
<s2>Mildura, Vic 3502</s2>
<s3>AUS</s3>
<sZ>3 aut.</sZ>
<sZ>4 aut.</sZ>
</inist:fA14>
<country>Australie</country>
<wicri:noRegion>Mildura, Vic 3502</wicri:noRegion>
</affiliation>
</author>
<author><name sortKey="Scott, Eileen S" sort="Scott, Eileen S" uniqKey="Scott E" first="Eileen S." last="Scott">Eileen S. Scott</name>
<affiliation wicri:level="1"><inist:fA14 i1="02"><s1>Cooperative Research Centre for Viticulture, PO Box 154</s1>
<s2>Glen Osrnond, SA 5064</s2>
<s3>AUS</s3>
<sZ>1 aut.</sZ>
<sZ>2 aut.</sZ>
<sZ>3 aut.</sZ>
<sZ>4 aut.</sZ>
<sZ>5 aut.</sZ>
</inist:fA14>
<country>Australie</country>
<wicri:noRegion>Glen Osrnond, SA 5064</wicri:noRegion>
</affiliation>
<affiliation wicri:level="1"><inist:fA14 i1="03"><s1>School of Agriculture, Food and Wine, University of Adelaide, PMB 1</s1>
<s2>Glen Osrnond, SA, 5064</s2>
<s3>AUS</s3>
<sZ>2 aut.</sZ>
<sZ>5 aut.</sZ>
</inist:fA14>
<country>Australie</country>
<wicri:noRegion>Glen Osrnond, SA, 5064</wicri:noRegion>
</affiliation>
</author>
</titleStmt>
<publicationStmt><idno type="wicri:source">INIST</idno>
<idno type="inist">08-0042755</idno>
<date when="2007">2007</date>
<idno type="stanalyst">PASCAL 08-0042755 INIST</idno>
<idno type="RBID">Pascal:08-0042755</idno>
<idno type="wicri:Area/PascalFrancis/Corpus">003793</idno>
<idno type="wicri:Area/PascalFrancis/Curation">002846</idno>
<idno type="wicri:Area/PascalFrancis/Checkpoint">003879</idno>
<idno type="wicri:explorRef" wicri:stream="PascalFrancis" wicri:step="Checkpoint">003879</idno>
<idno type="wicri:doubleKey">0168-1605:2007:Hocking A:fungi:and:mycotoxins</idno>
<idno type="wicri:Area/Main/Merge">009F91</idno>
<idno type="wicri:Area/Main/Curation">009567</idno>
<idno type="wicri:Area/Main/Exploration">009567</idno>
</publicationStmt>
<sourceDesc><biblStruct><analytic><title xml:lang="en" level="a">Fungi and mycotoxins in vineyards and grape products</title>
<author><name sortKey="Hocking, Ailsa D" sort="Hocking, Ailsa D" uniqKey="Hocking A" first="Ailsa D." last="Hocking">Ailsa D. Hocking</name>
<affiliation wicri:level="1"><inist:fA14 i1="01"><s1>Food Science Australia, PO Box 52</s1>
<s2>North Ryde, NSW 1670</s2>
<s3>AUS</s3>
<sZ>1 aut.</sZ>
<sZ>2 aut.</sZ>
</inist:fA14>
<country>Australie</country>
<wicri:noRegion>North Ryde, NSW 1670</wicri:noRegion>
</affiliation>
<affiliation wicri:level="1"><inist:fA14 i1="02"><s1>Cooperative Research Centre for Viticulture, PO Box 154</s1>
<s2>Glen Osrnond, SA 5064</s2>
<s3>AUS</s3>
<sZ>1 aut.</sZ>
<sZ>2 aut.</sZ>
<sZ>3 aut.</sZ>
<sZ>4 aut.</sZ>
<sZ>5 aut.</sZ>
</inist:fA14>
<country>Australie</country>
<wicri:noRegion>Glen Osrnond, SA 5064</wicri:noRegion>
</affiliation>
</author>
<author><name sortKey="Leong, Su Lin L" sort="Leong, Su Lin L" uniqKey="Leong S" first="Su-Lin L." last="Leong">Su-Lin L. Leong</name>
<affiliation wicri:level="1"><inist:fA14 i1="01"><s1>Food Science Australia, PO Box 52</s1>
<s2>North Ryde, NSW 1670</s2>
<s3>AUS</s3>
<sZ>1 aut.</sZ>
<sZ>2 aut.</sZ>
</inist:fA14>
<country>Australie</country>
<wicri:noRegion>North Ryde, NSW 1670</wicri:noRegion>
</affiliation>
<affiliation wicri:level="1"><inist:fA14 i1="02"><s1>Cooperative Research Centre for Viticulture, PO Box 154</s1>
<s2>Glen Osrnond, SA 5064</s2>
<s3>AUS</s3>
<sZ>1 aut.</sZ>
<sZ>2 aut.</sZ>
<sZ>3 aut.</sZ>
<sZ>4 aut.</sZ>
<sZ>5 aut.</sZ>
</inist:fA14>
<country>Australie</country>
<wicri:noRegion>Glen Osrnond, SA 5064</wicri:noRegion>
</affiliation>
<affiliation wicri:level="1"><inist:fA14 i1="03"><s1>School of Agriculture, Food and Wine, University of Adelaide, PMB 1</s1>
<s2>Glen Osrnond, SA, 5064</s2>
<s3>AUS</s3>
<sZ>2 aut.</sZ>
<sZ>5 aut.</sZ>
</inist:fA14>
<country>Australie</country>
<wicri:noRegion>Glen Osrnond, SA, 5064</wicri:noRegion>
</affiliation>
</author>
<author><name sortKey="Kazi, Benozir A" sort="Kazi, Benozir A" uniqKey="Kazi B" first="Benozir A." last="Kazi">Benozir A. Kazi</name>
<affiliation wicri:level="1"><inist:fA14 i1="02"><s1>Cooperative Research Centre for Viticulture, PO Box 154</s1>
<s2>Glen Osrnond, SA 5064</s2>
<s3>AUS</s3>
<sZ>1 aut.</sZ>
<sZ>2 aut.</sZ>
<sZ>3 aut.</sZ>
<sZ>4 aut.</sZ>
<sZ>5 aut.</sZ>
</inist:fA14>
<country>Australie</country>
<wicri:noRegion>Glen Osrnond, SA 5064</wicri:noRegion>
</affiliation>
<affiliation wicri:level="1"><inist:fA14 i1="04"><s1>Department of Primary Industries, PO Box 905</s1>
<s2>Mildura, Vic 3502</s2>
<s3>AUS</s3>
<sZ>3 aut.</sZ>
<sZ>4 aut.</sZ>
</inist:fA14>
<country>Australie</country>
<wicri:noRegion>Mildura, Vic 3502</wicri:noRegion>
</affiliation>
</author>
<author><name sortKey="Emmett, Robert W" sort="Emmett, Robert W" uniqKey="Emmett R" first="Robert W." last="Emmett">Robert W. Emmett</name>
<affiliation wicri:level="1"><inist:fA14 i1="02"><s1>Cooperative Research Centre for Viticulture, PO Box 154</s1>
<s2>Glen Osrnond, SA 5064</s2>
<s3>AUS</s3>
<sZ>1 aut.</sZ>
<sZ>2 aut.</sZ>
<sZ>3 aut.</sZ>
<sZ>4 aut.</sZ>
<sZ>5 aut.</sZ>
</inist:fA14>
<country>Australie</country>
<wicri:noRegion>Glen Osrnond, SA 5064</wicri:noRegion>
</affiliation>
<affiliation wicri:level="1"><inist:fA14 i1="04"><s1>Department of Primary Industries, PO Box 905</s1>
<s2>Mildura, Vic 3502</s2>
<s3>AUS</s3>
<sZ>3 aut.</sZ>
<sZ>4 aut.</sZ>
</inist:fA14>
<country>Australie</country>
<wicri:noRegion>Mildura, Vic 3502</wicri:noRegion>
</affiliation>
</author>
<author><name sortKey="Scott, Eileen S" sort="Scott, Eileen S" uniqKey="Scott E" first="Eileen S." last="Scott">Eileen S. Scott</name>
<affiliation wicri:level="1"><inist:fA14 i1="02"><s1>Cooperative Research Centre for Viticulture, PO Box 154</s1>
<s2>Glen Osrnond, SA 5064</s2>
<s3>AUS</s3>
<sZ>1 aut.</sZ>
<sZ>2 aut.</sZ>
<sZ>3 aut.</sZ>
<sZ>4 aut.</sZ>
<sZ>5 aut.</sZ>
</inist:fA14>
<country>Australie</country>
<wicri:noRegion>Glen Osrnond, SA 5064</wicri:noRegion>
</affiliation>
<affiliation wicri:level="1"><inist:fA14 i1="03"><s1>School of Agriculture, Food and Wine, University of Adelaide, PMB 1</s1>
<s2>Glen Osrnond, SA, 5064</s2>
<s3>AUS</s3>
<sZ>2 aut.</sZ>
<sZ>5 aut.</sZ>
</inist:fA14>
<country>Australie</country>
<wicri:noRegion>Glen Osrnond, SA, 5064</wicri:noRegion>
</affiliation>
</author>
</analytic>
<series><title level="j" type="main">International journal of food microbiology</title>
<title level="j" type="abbreviated">Int. j. food microbiol.</title>
<idno type="ISSN">0168-1605</idno>
<imprint><date when="2007">2007</date>
</imprint>
</series>
</biblStruct>
</sourceDesc>
<seriesStmt><title level="j" type="main">International journal of food microbiology</title>
<title level="j" type="abbreviated">Int. j. food microbiol.</title>
<idno type="ISSN">0168-1605</idno>
</seriesStmt>
</fileDesc>
<profileDesc><textClass><keywords scheme="KwdEn" xml:lang="en"><term>Fungi</term>
<term>Grape</term>
<term>Mycotoxin</term>
<term>Ochratoxin</term>
<term>Reduction</term>
<term>Wine</term>
</keywords>
<keywords scheme="Pascal" xml:lang="fr"><term>Fungi</term>
<term>Mycotoxine</term>
<term>Raisin</term>
<term>Ochratoxine</term>
<term>Vin</term>
<term>Réduction</term>
</keywords>
<keywords scheme="Wicri" type="topic" xml:lang="fr"><term>Raisin</term>
<term>Vin</term>
</keywords>
</textClass>
</profileDesc>
</teiHeader>
<front><div type="abstract" xml:lang="en">Many fungi may occur on grapes during growth in the vineyard, but the main concern from the viewpoint ofmycotoxin contamination is the black Aspergilli, Aspergillus carbonarius and A. niger. These fungi are capable of producing ochratoxin A (OA) which may contaminate grapes and grape products such as wine, grape juice and dried vine fruit. Understanding the ecology and physiology of the black Aspergilli can provide tools for management of OA at all stages of grape production and processing. In the vineyard, careful management of cultivation, irrigation and pruning can assist in minimising the levels of black Aspergilli in the soil, which in turn, can minimise contamination of grapes by these fungi. Minimising damage to grapes on the vine by the use of open vine canopies, grape varieties with resistance to rain damage and by the management of insect pests and fungal diseases (e.g., mildew, Botrytis bunch rot) can reduce the incidence of Aspergillus rot in mature berries. The risk of OA in table grapes can be minimised by careful visual inspection to avoid damaged and discoloured berries. In wine, harvesting grapes with minimal damage, rapid processing and good sanitation practices in the winery assist in minimising OA. During vinification, pressing of grapes, and clarification steps which remove grape solids, grape proteins and spent yeast can also remove a significant proportion of OA. For dried vine fruit production, avoiding berry damage, rapid drying, and final cleaning and sorting to remove dark berries can reduce overall OA levels in finished products.</div>
</front>
</TEI>
<affiliations><list><country><li>Australie</li>
</country>
</list>
<tree><country name="Australie"><noRegion><name sortKey="Hocking, Ailsa D" sort="Hocking, Ailsa D" uniqKey="Hocking A" first="Ailsa D." last="Hocking">Ailsa D. Hocking</name>
</noRegion>
<name sortKey="Emmett, Robert W" sort="Emmett, Robert W" uniqKey="Emmett R" first="Robert W." last="Emmett">Robert W. Emmett</name>
<name sortKey="Emmett, Robert W" sort="Emmett, Robert W" uniqKey="Emmett R" first="Robert W." last="Emmett">Robert W. Emmett</name>
<name sortKey="Hocking, Ailsa D" sort="Hocking, Ailsa D" uniqKey="Hocking A" first="Ailsa D." last="Hocking">Ailsa D. Hocking</name>
<name sortKey="Kazi, Benozir A" sort="Kazi, Benozir A" uniqKey="Kazi B" first="Benozir A." last="Kazi">Benozir A. Kazi</name>
<name sortKey="Kazi, Benozir A" sort="Kazi, Benozir A" uniqKey="Kazi B" first="Benozir A." last="Kazi">Benozir A. Kazi</name>
<name sortKey="Leong, Su Lin L" sort="Leong, Su Lin L" uniqKey="Leong S" first="Su-Lin L." last="Leong">Su-Lin L. Leong</name>
<name sortKey="Leong, Su Lin L" sort="Leong, Su Lin L" uniqKey="Leong S" first="Su-Lin L." last="Leong">Su-Lin L. Leong</name>
<name sortKey="Leong, Su Lin L" sort="Leong, Su Lin L" uniqKey="Leong S" first="Su-Lin L." last="Leong">Su-Lin L. Leong</name>
<name sortKey="Scott, Eileen S" sort="Scott, Eileen S" uniqKey="Scott E" first="Eileen S." last="Scott">Eileen S. Scott</name>
<name sortKey="Scott, Eileen S" sort="Scott, Eileen S" uniqKey="Scott E" first="Eileen S." last="Scott">Eileen S. Scott</name>
</country>
</tree>
</affiliations>
</record>
Pour manipuler ce document sous Unix (Dilib)
EXPLOR_STEP=$WICRI_ROOT/Wicri/Asie/explor/AustralieFrV1/Data/Main/Exploration
HfdSelect -h $EXPLOR_STEP/biblio.hfd -nk 009567 | SxmlIndent | more
Ou
HfdSelect -h $EXPLOR_AREA/Data/Main/Exploration/biblio.hfd -nk 009567 | SxmlIndent | more
Pour mettre un lien sur cette page dans le réseau Wicri
{{Explor lien |wiki= Wicri/Asie |area= AustralieFrV1 |flux= Main |étape= Exploration |type= RBID |clé= Pascal:08-0042755 |texte= Fungi and mycotoxins in vineyards and grape products }}
![]() | This area was generated with Dilib version V0.6.33. | ![]() |