Chemistry Journal of Moldova

THE CONTENT OF OCHRATOXIN A IN MOLDAVIAN WINE PRODUCTS

Author(s):

Boris Găină, Rodica Sturza, Violeta Bejan, Constantin Bodean


Field: Food chemistry
Type: Research paper
Issue: 2009 Volume 4, no.2
Pages: 44-49
Keywords:

mycotoxin, OTA, wine, grape juice.


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Abstract (JPEG)

DOI:
dx.doi.org/10.19261/cjm.2009.04(2).12

Graphical Abstract:
 The basic objective of this work is studying the content of ochratoxin A (OTA) in grapes, grape juice, and wine. This is an analysis of their origin, the conditions of contamination and ways decontamination, toxiconogenes mushrooms, toxicity, world and European regulations. It was estimated the methods of detection of mycotoxins in wine products. It has examined the contents of OTA in the Moldavian juice/wine from different varietals at different stages of winemaking and obtained by different proceeds winemaking.

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