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Evolution of ochratoxin A content from must to wine in Port wine microvinification
Ratola, N.; Abade, E.; Simões, T.; Venâncio, Armando; Alves, ArmindaTo study the evolution of ochratoxin A (OTA) content from must to wine during the making of Port Wine, grapes from the five most common varieties of Port Wine were harvested and combined in equal percentages in order to perform microvinifications. Three sets of assays were studied: a blank (A), where the most common Port Wine-making process was used; in the second (B), a solution of OTA was added to the initial...
Data: 2005
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Origem: RepositóriUM - Universidade do Minho
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