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Changes in Ochratoxin A concentration during winemaking
Fernandes, Anabela; Ratola, Nuno; Cerdeira, António; Alves, Arminda; Venâncio, ArmandoThe effects of common winemaking procedures on ochratoxin A (OTA) concentrations in the Portuguese wine Vinho Verde were studied. Natural contamination of grapes was not observed, so grapes for vinification were inoculated with Aspergillus carbonarius. Ochratoxin A concentration in these grapes ranged from 0.43 to 7.48 μg/kg. Vinification consistently reduced OTA concentrations in wine independent of the initia...
Relationship Between Biogenic Amines and Free Amino Acid Contents of Winesand M...
Herbert, Paulo; Cabrita, Maria Joao; Ratola, Nuno; Laureano, Olga; Alves, ArmindaThe concentration of biogenic amines and free amino acids was studied in 102 Portuguese wines and 18 musts from Alentejo demarcated (D.O.C.) regions. Most wines were commercial, except for 38 monovarietals obtained by micro vinification. Musts from the varieties used to produce the latter wines were also studied. Both biogenic amines and free amino acids were analyzed by HPLC using fluorescence detection for th...
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