The aim of this work was to examine whether the yeast strains, responsible for alcoholic
fermentation, have an influence on the concentration of ochratoxin A (OTA) in wine. Before the …

Ochratoxin A (OTA) is a mycotoxin produced by species of fungi within the genera Aspergillus
and Penicillium. Optimal results in reducing the concentration of OTA in wine have been …

… Lack of oxygen was shown to slow down a fundamental step in the sterol pathway eg, the
transformation of squalene to epoxysqualene catalysed by epoxyoxydase17 and caused a …

High aceta te content in a wine, after 5tron9 clarification of the must, is due to depletion in
the yeast cells of important metabolites(normally present in non. c1arified musts) 5uch as …

Must clarification processes cause an increase in the acetate content of wine at the end of
the alcoholic fermatation process, this phenomenon being particularly noticeable when …

An experiment was conducted to determine the effect of red grape cultivars Merlot, Syrah,
Sangiovese, Cesanese d'Affile and Cabernet Franc on the content of biogenic amines in wines…

Introduction: The two main sources of polysaccharides in wine are grapes and microorganisms.
Wine colloids originating from yeasts are mainly mannoproteins and glucans, while …

Ochratoxin A (OTA) is a mycotoxin produced by the fungi Aspergillus spp. and Penicillium
spp.; it may be carcinogenic and have other toxic effects. A detailed description is given of a …

… 75.61 years were recruited for the EG, and 1525 patients with … EG and the CG, respectively
(p < 0.001). A total of 164 new cases of atrial fibrillation were detected (2.3%), 1.1% in the EG …

Malolactic fermentation (MLF) is a second fermentation of wine principally carried out by
Oenococcus oeni. This process causes significant changes in the organoleptic properties of the …