Ochratoxin A in Turkish wines
In this research, 47 wine samples produced from 2001 to 2002 harvest period in four Turkish regions were analyzed for the presence of ochratoxin A (OTA). Based on the results, the OTA levels of red wines are generally higher than those of white and rose wines. However, the wines from two wine region...
Saved in:
Published in | Journal of food biochemistry Vol. 29; no. 6; pp. 611 - 623 |
---|---|
Main Authors | , , , |
Format | Journal Article |
Language | English |
Published |
Oxford, UK
Blackwell Science Inc
01.12.2005
Blackwell |
Subjects | |
Online Access | Get full text |
Cover
Loading…
Summary: | In this research, 47 wine samples produced from 2001 to 2002 harvest period in four Turkish regions were analyzed for the presence of ochratoxin A (OTA). Based on the results, the OTA levels of red wines are generally higher than those of white and rose wines. However, the wines from two wine regions (Aegean and Thrace) are much more contaminated with OTA compared with the others. |
---|---|
Bibliography: | ark:/67375/WNG-3BH0NR2L-8 istex:E9D2CD0F4722DE0CFC764F695CF27CF357990041 ArticleID:JFBC043 |
ISSN: | 0145-8884 1745-4514 |
DOI: | 10.1111/j.1745-4514.2005.00043.x |