Advertisement
Review Article

The Route of Mycotoxins in the Grape Food Chain

Ana Gonçalves, Roberta Palumbo, Ana Guimarães, Athanasios Gkrillas, Chiara Dall’Asta, Jean-Lou Dorne, Paola Battilani, Armando Venâncio
Am J Enol Vitic.  2020  71: 89-104  ; DOI: 10.5344/ajev.2019.19039

Article Figures & Data

Figures

  • Figure 1
    Figure 1

    Parameters affecting mycotoxigenic fungi and their mycotoxins at the preharvest stage in the grape chain.

  • Figure 2
    Figure 2

    Simplified flowcharts for the main grape products: table grapes, dried vine fruits, grape juice, wine, and special wines (usually with ethanol content above 15%). OTA, ochratoxin A; PAT, patulin; AFB1, aflatoxin B1.

  • Figure 3
    Figure 3

    Simplified flowchart for the main winemaking steps. OTA, ochratoxin A; PAT, patulin.

Tables

  • Table 1

    European Union Regulation on the acceptable amount of mycotoxins in grape products (consolidated European Commission 2006).

    Table 1
  • Table 2

    Biocontrol microorganisms with inhibitory potential on mycotoxin-producing fungi.

    Table 2
  • Table 3

    Natural compounds with inhibitory potential on mycotoxin-producing fungi.

    Table 3
Back to top
Print
View full PDF
Email Article
Citation Tools

The Route of Mycotoxins in the Grape Food Chain
Ana Gonçalves, Roberta Palumbo, Ana Guimarães, Athanasios Gkrillas, Chiara Dall’Asta, Jean-Lou Dorne, Paola Battilani, Armando Venâncio
Am J Enol Vitic.  2020  71: 89-104  ; DOI: 10.5344/ajev.2019.19039
del.icio.us logo Twitter logo Facebook logo Mendeley logo
Save to my folders

Jump to section