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TitleAnalytical evaluation of fining treatments for white wines contaminated by Ochratoxin A
Author(s)Carvalho, Filipa
Inês, António
Nunes, Fernando M.
Filipe-Ribeiro, Luís
Abrunhosa, Luís
Cosme, Fernanda
Issue date2014
CitationCarvalho, F.; Inês, A.; Nunes, F. M.; Filipe-Ribeiro, L.; Abrunhosa, Luís; Cosme, F., Analytical evaluation of fining treatments for white wines contaminated by Ochratoxin A. XX Encontro Luso-Galego de Química. Oporto, Portugal, 26-28 Novembro, 2014.
Abstract(s)Mycotoxins are toxic secondary metabolites produced by certain molds. Ochratoxin A (OTA) is one of the most relevant. Its chemical structure is a dihydro-isocoumarin connected at the 7-carboxy group to a molecule of L--phenylalanine via an amide bond. OTA in wine is a risk to consumer health [1]. According to the Regulation No. 123/2005 of the European Commission, the maximum limit for OTA in wine is 2 µg/kg [2]. Then, it is important to control its occurrence. So, the aim of this work was to know the effect of different fining agents on OTA removal from white wine.
TypeOral presentation
AccessOpen access
Appears in Collections:CEB - Comunicações Orais / Oral Communications

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