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| FREIRE, L.; BRAGA, P. A. C.; FURTADO, M. M.; DELAFIORI, J.; DIAS-AUDIBERT, F. L.; PEREIRA, G. E.; REYES, F. D.; CATHARINO, R. R.; SANT'ANA, A. S.. |
| The presence of ochratoxin A (OTA) in wine is mainly due to the contamination of grapes by Aspergillus carbonarius and A. niger, still in the vineyard or at stages prior to winemaking. Throughout winemaking process, although there is a reduction in OTA levels, modified mycotoxins may also be formed. In fact, modified mycotoxins are compounds that normally remain undetectable during the conventional analysis used for the parent toxin. In this context, the current study aimed to evaluate the effect of grape variety and winemaking steps on OTA fate as well as the formation of modified ochratoxins. White, rose and red wines were prepared from Muscat Italia, Syrah and Touriga Nacional varieties, respectively. OTA was determined during different steps of... |
| Tipo: Artigo em periódico indexado (ALICE) |
Palavras-chave: A carbonarius; A niger; Masked mycotoxin; Modified ochratoxin; UHPLC-MS; Mass spectrometry. |
| Ano: 2020 |
URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1126875 |
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