AustralieFrV1, Main, Merge, bibRecord, 009F91

Fungi and mycotoxins in vineyards and grape products

Identifieur interne : 009F91 ( Main/Merge ); précédent : 009F90; suivant : 009F92

Fungi 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.

RBID : Pascal:08-0042755

Descripteurs français

Pascal (Inist)
- Fungi, Mycotoxine, Raisin, Ochratoxine, Vin, Réduction.
Wicri :
- topic : Raisin, Vin.

English descriptors

KwdEn :
- Fungi, Grape, Mycotoxin, Ochratoxin, Reduction, Wine.

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.

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Pascal:08-0042755

Le document en format XML

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<s2>Glen Osrnond, SA 5064</s2>
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<author><name sortKey="Scott, Eileen S" sort="Scott, Eileen S" uniqKey="Scott E" first="Eileen S." last="Scott">Eileen S. Scott</name>
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<s2>Glen Osrnond, SA 5064</s2>
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<series><title level="j" type="main">International journal of food microbiology</title>
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</fileDesc>
<profileDesc><textClass><keywords scheme="KwdEn" xml:lang="en"><term>Fungi</term>
<term>Grape</term>
<term>Mycotoxin</term>
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<term>Reduction</term>
<term>Wine</term>
</keywords>
<keywords scheme="Pascal" xml:lang="fr"><term>Fungi</term>
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<term>Raisin</term>
<term>Ochratoxine</term>
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<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>
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</record>

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Serveur d'exploration sur les relations entre la France et l'Australie

Fungi and mycotoxins in vineyards and grape products

Fungi and mycotoxins in vineyards and grape products

Source :

Descripteurs français

English descriptors

Abstract

Links toward previous steps (curation, corpus...)

Links to Exploration step

Le document en format XML

Pour manipuler ce document sous Unix (Dilib)

Pour mettre un lien sur cette page dans le réseau Wicri