AustralieFrV1, PascalFrancis, Corpus, bibRecord, 003793

Fungi and mycotoxins in vineyards and grape products

Identifieur interne : 003793 ( PascalFrancis/Corpus ); précédent : 003792; suivant : 003794

Fungi and mycotoxins in vineyards and grape products

Auteurs : Ailsa D. Hocking ; Su-Lin L. Leong ; Benozir A. Kazi ; Robert W. Emmett ; Eileen S. Scott

Source :

International journal of food microbiology [ 0168-1605 ] ; 2007.

RBID : Pascal:08-0042755

Descripteurs français

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

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.

Notice en format standard (ISO 2709)

Pour connaître la documentation sur le format Inist Standard.

A01	`01`	`1`		`@0 0168-1605`
A02	`01`			`@0 IJFMDD`
A03		`1`		`@0 Int. j. food microbiol.`
A05				`@2 119`
A06				`@2 1-2`
A08	`01`	`1`	`ENG`	`@1 Fungi and mycotoxins in vineyards and grape products`
A09	`01`	`1`	`ENG`	`@1 Mycotoxins from the field to the table`
A11	`01`	`1`		`@1 HOCKING (Ailsa D.)`
A11	`02`	`1`		`@1 LEONG (Su-Lin L.)`
A11	`03`	`1`		`@1 KAZI (Benozir A.)`
A11	`04`	`1`		`@1 EMMETT (Robert W.)`
A11	`05`	`1`		`@1 SCOTT (Eileen S.)`
A12	`01`	`1`		`@1 BULLERMAN (Lloyd B.) @9 ed.`
A14	`01`			`@1 Food Science Australia, PO Box 52 @2 North Ryde, NSW 1670 @3 AUS @Z 1 aut. @Z 2 aut.`
A14	`02`			`@1 Cooperative Research Centre for Viticulture, PO Box 154 @2 Glen Osrnond, SA 5064 @3 AUS @Z 1 aut. @Z 2 aut. @Z 3 aut. @Z 4 aut. @Z 5 aut.`
A14	`03`			`@1 School of Agriculture, Food and Wine, University of Adelaide, PMB 1 @2 Glen Osrnond, SA, 5064 @3 AUS @Z 2 aut. @Z 5 aut.`
A14	`04`			`@1 Department of Primary Industries, PO Box 905 @2 Mildura, Vic 3502 @3 AUS @Z 3 aut. @Z 4 aut.`
A15	`01`			`@1 Department of Food Science & Technology, University of Nebraska-Lincoln @2 Lincoln, NE 68583-0919 @3 USA @Z 1 aut.`
A18	`01`	`1`		`@1 Organisation for Economic Co-operation and Development. Co-operative Research Program on Biological Resource Management @2 Paris @3 FRA @9 org-cong.`
A18	`02`	`1`		`@1 University of Nebraska-Lincoln. The Food Processing Center @2 Lincoln, NE @3 USA @9 org-cong.`
A20				`@1 84-88`
A21				`@1 2007`
A23	`01`			`@0 ENG`
A43	`01`			`@1 INIST @2 20302 @5 354000162133900140`
A44				`@0 0000 @1 © 2008 INIST-CNRS. All rights reserved.`
A45				`@0 1 p,`
A47	`01`	`1`		`@0 08-0042755`
A60				`@1 P @2 C`
A61				`@0 A`
A64	`01`	`1`		`@0 International journal of food microbiology`
A66	`01`			`@0 NLD`
C01	`01`		`ENG`	@0 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.
C02	`01`	`X`		`@0 002A35D`
C02	`02`	`X`		`@0 002A35E`
C03	`01`	`X`	`FRE`	`@0 Fungi @2 NS @5 01`
C03	`01`	`X`	`ENG`	`@0 Fungi @2 NS @5 01`
C03	`01`	`X`	`SPA`	`@0 Fungi @2 NS @5 01`
C03	`02`	`X`	`FRE`	`@0 Mycotoxine @5 02`
C03	`02`	`X`	`ENG`	`@0 Mycotoxin @5 02`
C03	`02`	`X`	`SPA`	`@0 Micotoxina @5 02`
C03	`03`	`X`	`FRE`	`@0 Raisin @5 10`
C03	`03`	`X`	`ENG`	`@0 Grape @5 10`
C03	`03`	`X`	`SPA`	`@0 Uva @5 10`
C03	`04`	`X`	`FRE`	`@0 Ochratoxine @2 NK @2 FX @5 19`
C03	`04`	`X`	`ENG`	`@0 Ochratoxin @2 NK @2 FX @5 19`
C03	`04`	`X`	`SPA`	`@0 Ocratoxina @2 NK @2 FX @5 19`
C03	`05`	`X`	`FRE`	`@0 Vin @5 20`
C03	`05`	`X`	`ENG`	`@0 Wine @5 20`
C03	`05`	`X`	`SPA`	`@0 Vino @5 20`
C03	`06`	`X`	`FRE`	`@0 Réduction @5 24`
C03	`06`	`X`	`ENG`	`@0 Reduction @5 24`
C03	`06`	`X`	`SPA`	`@0 Reducción @5 24`
C07	`01`	`X`	`FRE`	`@0 Toxine`
C07	`01`	`X`	`ENG`	`@0 Toxin`
C07	`01`	`X`	`SPA`	`@0 Toxina`
C07	`02`	`X`	`FRE`	`@0 Fruit @5 49`
C07	`02`	`X`	`ENG`	`@0 Fruit @5 49`
C07	`02`	`X`	`SPA`	`@0 Fruto @5 49`
C07	`03`	`X`	`FRE`	`@0 Boisson alcoolisée @2 FX @5 50`
C07	`03`	`X`	`ENG`	`@0 Alcoholic beverage @2 FX @5 50`
C07	`03`	`X`	`SPA`	`@0 Bebida alcohólica @2 FX @5 50`
N21				`@1 021`
N44	`01`			`@1 OTO`
N82				`@1 OTO`

A30	`01`	`1`	`ENG`	`@1 Mycotoxins from the field to the table. Workshop @3 Omaha, NE USA @4 2006-11-29`

Format Inist (serveur)

NO :	PASCAL 08-0042755 INIST
ET :	Fungi and mycotoxins in vineyards and grape products
AU :	HOCKING (Ailsa D.); LEONG (Su-Lin L.); KAZI (Benozir A.); EMMETT (Robert W.); SCOTT (Eileen S.); BULLERMAN (Lloyd B.)
AF :	Food Science Australia, PO Box 52/North Ryde, NSW 1670/Australie (1 aut., 2 aut.); Cooperative Research Centre for Viticulture, PO Box 154/Glen Osrnond, SA 5064/Australie (1 aut., 2 aut., 3 aut., 4 aut., 5 aut.); School of Agriculture, Food and Wine, University of Adelaide, PMB 1/Glen Osrnond, SA, 5064/Australie (2 aut., 5 aut.); Department of Primary Industries, PO Box 905/Mildura, Vic 3502/Australie (3 aut., 4 aut.); Department of Food Science & Technology, University of Nebraska-Lincoln/Lincoln, NE 68583-0919/Etats-Unis (1 aut.)
DT :	Publication en série; Congrès; Niveau analytique
SO :	International journal of food microbiology; ISSN 0168-1605; Coden IJFMDD; Pays-Bas; Da. 2007; Vol. 119; No. 1-2; Pp. 84-88; Bibl. 1 p,
LA :	Anglais
EA :	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.
CC :	002A35D; 002A35E
FD :	Fungi; Mycotoxine; Raisin; Ochratoxine; Vin; Réduction
FG :	Toxine; Fruit; Boisson alcoolisée
ED :	Fungi; Mycotoxin; Grape; Ochratoxin; Wine; Reduction
EG :	Toxin; Fruit; Alcoholic beverage
SD :	Fungi; Micotoxina; Uva; Ocratoxina; Vino; Reducción
LO :	INIST-20302.354000162133900140
ID :	08-0042755

Links to Exploration step

Pascal:08-0042755

Le document en format XML

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<series><title level="j" type="main">International journal of food microbiology</title>
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<profileDesc><textClass><keywords scheme="KwdEn" xml:lang="en"><term>Fungi</term>
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</keywords>
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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>
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<fA11 i1="04" i2="1"><s1>EMMETT (Robert W.)</s1>
</fA11>
<fA11 i1="05" i2="1"><s1>SCOTT (Eileen S.)</s1>
</fA11>
<fA12 i1="01" i2="1"><s1>BULLERMAN (Lloyd B.)</s1>
<s9>ed.</s9>
</fA12>
<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>
</fA14>
<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>
</fA14>
<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>
</fA14>
<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>
</fA14>
<fA15 i1="01"><s1>Department of Food Science & Technology, University of Nebraska-Lincoln</s1>
<s2>Lincoln, NE 68583-0919</s2>
<s3>USA</s3>
<sZ>1 aut.</sZ>
</fA15>
<fA18 i1="01" i2="1"><s1>Organisation for Economic Co-operation and Development. Co-operative Research Program on Biological Resource Management</s1>
<s2>Paris</s2>
<s3>FRA</s3>
<s9>org-cong.</s9>
</fA18>
<fA18 i1="02" i2="1"><s1>University of Nebraska-Lincoln. The Food Processing Center</s1>
<s2>Lincoln, NE</s2>
<s3>USA</s3>
<s9>org-cong.</s9>
</fA18>
<fA20><s1>84-88</s1>
</fA20>
<fA21><s1>2007</s1>
</fA21>
<fA23 i1="01"><s0>ENG</s0>
</fA23>
<fA43 i1="01"><s1>INIST</s1>
<s2>20302</s2>
<s5>354000162133900140</s5>
</fA43>
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<s1>© 2008 INIST-CNRS. All rights reserved.</s1>
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</fA45>
<fA47 i1="01" i2="1"><s0>08-0042755</s0>
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<s2>C</s2>
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<fA61><s0>A</s0>
</fA61>
<fA64 i1="01" i2="1"><s0>International journal of food microbiology</s0>
</fA64>
<fA66 i1="01"><s0>NLD</s0>
</fA66>
<fC01 i1="01" l="ENG"><s0>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.</s0>
</fC01>
<fC02 i1="01" i2="X"><s0>002A35D</s0>
</fC02>
<fC02 i1="02" i2="X"><s0>002A35E</s0>
</fC02>
<fC03 i1="01" i2="X" l="FRE"><s0>Fungi</s0>
<s2>NS</s2>
<s5>01</s5>
</fC03>
<fC03 i1="01" i2="X" l="ENG"><s0>Fungi</s0>
<s2>NS</s2>
<s5>01</s5>
</fC03>
<fC03 i1="01" i2="X" l="SPA"><s0>Fungi</s0>
<s2>NS</s2>
<s5>01</s5>
</fC03>
<fC03 i1="02" i2="X" l="FRE"><s0>Mycotoxine</s0>
<s5>02</s5>
</fC03>
<fC03 i1="02" i2="X" l="ENG"><s0>Mycotoxin</s0>
<s5>02</s5>
</fC03>
<fC03 i1="02" i2="X" l="SPA"><s0>Micotoxina</s0>
<s5>02</s5>
</fC03>
<fC03 i1="03" i2="X" l="FRE"><s0>Raisin</s0>
<s5>10</s5>
</fC03>
<fC03 i1="03" i2="X" l="ENG"><s0>Grape</s0>
<s5>10</s5>
</fC03>
<fC03 i1="03" i2="X" l="SPA"><s0>Uva</s0>
<s5>10</s5>
</fC03>
<fC03 i1="04" i2="X" l="FRE"><s0>Ochratoxine</s0>
<s2>NK</s2>
<s2>FX</s2>
<s5>19</s5>
</fC03>
<fC03 i1="04" i2="X" l="ENG"><s0>Ochratoxin</s0>
<s2>NK</s2>
<s2>FX</s2>
<s5>19</s5>
</fC03>
<fC03 i1="04" i2="X" l="SPA"><s0>Ocratoxina</s0>
<s2>NK</s2>
<s2>FX</s2>
<s5>19</s5>
</fC03>
<fC03 i1="05" i2="X" l="FRE"><s0>Vin</s0>
<s5>20</s5>
</fC03>
<fC03 i1="05" i2="X" l="ENG"><s0>Wine</s0>
<s5>20</s5>
</fC03>
<fC03 i1="05" i2="X" l="SPA"><s0>Vino</s0>
<s5>20</s5>
</fC03>
<fC03 i1="06" i2="X" l="FRE"><s0>Réduction</s0>
<s5>24</s5>
</fC03>
<fC03 i1="06" i2="X" l="ENG"><s0>Reduction</s0>
<s5>24</s5>
</fC03>
<fC03 i1="06" i2="X" l="SPA"><s0>Reducción</s0>
<s5>24</s5>
</fC03>
<fC07 i1="01" i2="X" l="FRE"><s0>Toxine</s0>
</fC07>
<fC07 i1="01" i2="X" l="ENG"><s0>Toxin</s0>
</fC07>
<fC07 i1="01" i2="X" l="SPA"><s0>Toxina</s0>
</fC07>
<fC07 i1="02" i2="X" l="FRE"><s0>Fruit</s0>
<s5>49</s5>
</fC07>
<fC07 i1="02" i2="X" l="ENG"><s0>Fruit</s0>
<s5>49</s5>
</fC07>
<fC07 i1="02" i2="X" l="SPA"><s0>Fruto</s0>
<s5>49</s5>
</fC07>
<fC07 i1="03" i2="X" l="FRE"><s0>Boisson alcoolisée</s0>
<s2>FX</s2>
<s5>50</s5>
</fC07>
<fC07 i1="03" i2="X" l="ENG"><s0>Alcoholic beverage</s0>
<s2>FX</s2>
<s5>50</s5>
</fC07>
<fC07 i1="03" i2="X" l="SPA"><s0>Bebida alcohólica</s0>
<s2>FX</s2>
<s5>50</s5>
</fC07>
<fN21><s1>021</s1>
</fN21>
<fN44 i1="01"><s1>OTO</s1>
</fN44>
<fN82><s1>OTO</s1>
</fN82>
</pA>
<pR><fA30 i1="01" i2="1" l="ENG"><s1>Mycotoxins from the field to the table. Workshop</s1>
<s3>Omaha, NE USA</s3>
<s4>2006-11-29</s4>
</fA30>
</pR>
</standard>
<server><NO>PASCAL 08-0042755 INIST</NO>
<ET>Fungi and mycotoxins in vineyards and grape products</ET>
<AU>HOCKING (Ailsa D.); LEONG (Su-Lin L.); KAZI (Benozir A.); EMMETT (Robert W.); SCOTT (Eileen S.); BULLERMAN (Lloyd B.)</AU>
<AF>Food Science Australia, PO Box 52/North Ryde, NSW 1670/Australie (1 aut., 2 aut.); Cooperative Research Centre for Viticulture, PO Box 154/Glen Osrnond, SA 5064/Australie (1 aut., 2 aut., 3 aut., 4 aut., 5 aut.); School of Agriculture, Food and Wine, University of Adelaide, PMB 1/Glen Osrnond, SA, 5064/Australie (2 aut., 5 aut.); Department of Primary Industries, PO Box 905/Mildura, Vic 3502/Australie (3 aut., 4 aut.); Department of Food Science & Technology, University of Nebraska-Lincoln/Lincoln, NE 68583-0919/Etats-Unis (1 aut.)</AF>
<DT>Publication en série; Congrès; Niveau analytique</DT>
<SO>International journal of food microbiology; ISSN 0168-1605; Coden IJFMDD; Pays-Bas; Da. 2007; Vol. 119; No. 1-2; Pp. 84-88; Bibl. 1 p,</SO>
<LA>Anglais</LA>
<EA>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.</EA>
<CC>002A35D; 002A35E</CC>
<FD>Fungi; Mycotoxine; Raisin; Ochratoxine; Vin; Réduction</FD>
<FG>Toxine; Fruit; Boisson alcoolisée</FG>
<ED>Fungi; Mycotoxin; Grape; Ochratoxin; Wine; Reduction</ED>
<EG>Toxin; Fruit; Alcoholic beverage</EG>
<SD>Fungi; Micotoxina; Uva; Ocratoxina; Vino; Reducción</SD>
<LO>INIST-20302.354000162133900140</LO>
<ID>08-0042755</ID>
</server>
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</record>

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Fungi and mycotoxins in vineyards and grape products

Fungi and mycotoxins in vineyards and grape products

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