OCHRATOXIN A IN WINES - LAST PART: LITTLE ROOM FOR CORRECTIONS IN THE CELLAR

Jacques Rousseau – ICV Viticultural Manager, ICV – La Jasse Maurin – 34970 Lattes – France, www.icv.fr

Preventive oenological measures: rather limited impact of technological options The grape Ochratoxin A potential is almost entirely responsible for the contamination levels found in wines. No vinification protocol can significantly reduce Ochratoxin A levels in wines produced from very contaminated grapes. Thus, the potential risk of Ochratoxin A contaminations does not question the good vinification practices to be implemented in order to achieve the various technological and sensory objectives. The vinification study carried out in the ICV pilot winery allowed to assess the absence of an influence, or the presence of a slight effect of different factors on wine Ochratoxin A contaminations.

Published on 10/29/2004

Attachments
(0 Kb) Open attached document

E. Aguera, J.M. Sablayrolles

The seasonal character of harvests limits winemaking considerably, especially oenological research. Thus, conserving sterile musts during the whole year to carry out experiments is certainly a very...

Published on:08/10/2005

A mechanistic investigation of H/D scrambling processes in flavonoids

Federico Bonaldo1, Fulvio Mattivi2, Daniele Catorci & Panagiotis Arapitsas3, Graziano Guella1, 1 Bioorganic Chemistry Laboratory, Department of Physics, University of Trento, Trento, Italy; 2 Depar...

Published on:06/18/2018

A microbial overview of Txakoli wine: the case of three appellations of origin

Igor, BAROJA-CAREAGA, University of the Basque Country - Elena, GARCÍA DE LA PEÑA, Ardoatek - Dario, CANTU, University of California, Davis - And one, ESTONBA, University of the Basque Country - I...

Published on:06/11/2018

A microwave digestion ICP-MS method for grapevine bark elemental profiling

Alexandra LOWREY, University of Auckland, New Zealand Bruno FEDRIZZI, University of Auckland Rebecca JELLEY, University of Auckland Stuart MORROW, University of Auckland

Published on:06/17/2018

A new device for stabilisation of white wines throughout a continous flow system

Parpinello, G.P., Ricci, A., Serantoni, M., Balducci, A., Ragni, L., Versari, A.; University of Bologna, Italy

Proteins occurring in wine originate from several sources during the winemaking process. Protein content in wines ranges from traces up to hundreds of mg/L, and may cause physical instability in wh...

Published on:01/15/2020

A new life for winemaking lees: from waste to photovoltaics

Manuel Meneghetti, DSMN, Università Ca’ Foscari Venezia

The sun, the main natural resource of our planet, has been studied in recent years optimizing materials, technologies and processes to obtain electrical energy thanks to the best renewable and clea...

Published on:09/09/2020