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» OCHRATOXIN A IN GRAPES AND WINE: PREVENTION AND CONTROL

The visual appeal of the color of red wine: microbiological implications
José Antonio SUAREZ-LEPE ; Universidad Politécnica de Madrid. Grupo Enotec-UPM
Generally, the first sensory impression of a wine is visually perceived. Color, intensity, tonality,... gives us information about the elaboration processes, variety, ageing, oxidation and stabiliz...
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Published on: 29/07/2019
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OCHRATOXIN A IN GRAPES AND WINE: PREVENTION AND CONTROL

OCHRATOXIN A IN GRAPES AND WINE: PREVENTION AND CONTROL

Section 1 Abstracts: Ochratoxin and Toxigenic Fungi in Grapes

Abstracts from Section 1 of the International Workshop OCHRATOXIN A IN GRAPES AND WINE: PREVENTION AND CONTROL held on 20th – 21st October 2005 at the Sala congressuale Monastero S. Pietro Marsala (TP)- Sicily, Italy. Section 1 subjects: Ochratoxin A and toxigenic fungi in grapes

Published on 24/11/2005

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