Analiza riscului de contaminare a vinurilor cu Ohratoxina A

Abstract

It was evaluated the level of contamination by Ohratoxin A (OTA) of wines from different grape varieties at different stages of winemaking. It was made a comparative analysis of OTA concentrations in wine products produced by various technological processes. It was studied the influence of oenological treatments on the evolution of OTA concentrations. Also, it was investigated potential remediation of contaminated products.