The data prove that: - OTA can be reduced in must and in wine by Lactobacillus plantarum and Oenococcus oeni; - OTA reduction takes place during and after malolactic fermentation; - the presence of degradation products in HPLC chromatographic profiles suggests that a biodegradation is involved.
Lambri, M., Silva, A., Fumi, M. D., Effect of yeasts and their by-products on the Ochratoxin A level of wine, Abstract de <<International workshop "Ochratoxin A in Grapes and Wine: Prevention and Control">>, (Marsala, 20-21 October 2005 ), Università Cattolica del Sacro Cuore, Piacenza 2005: 88-88 [http://hdl.handle.net/10807/20766]
Effect of yeasts and their by-products on the Ochratoxin A level of wine
Lambri, Milena;Silva, Angela;Fumi, Maria Daria
2005
Abstract
The data prove that: - OTA can be reduced in must and in wine by Lactobacillus plantarum and Oenococcus oeni; - OTA reduction takes place during and after malolactic fermentation; - the presence of degradation products in HPLC chromatographic profiles suggests that a biodegradation is involved.
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