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Acknowledgement to Reviewers of Beverages in 2017
Review

Wine Contamination with Ochratoxins: A Review

1
Department of Microbiology III, Faculty of Biology, University Complutense of Madrid, Jose Antonio Novais 12, 28040 Madrid, Spain
2
Department of Genetics, Faculty of Biology, University Complutense of Madrid, Jose Antonio Novais 12, 28040 Madrid, Spain
*
Author to whom correspondence should be addressed.
Beverages 2018, 4(1), 6; https://doi.org/10.3390/beverages4010006
Received: 31 October 2017 / Revised: 15 December 2017 / Accepted: 29 December 2017 / Published: 15 January 2018
(This article belongs to the Special Issue Mycotoxins in Beverages)
Ochratoxin A (OTA) is the main mycotoxin occurring in wine. This review article is focused on the distribution of this toxin and its producing-fungi in grape berries, as well as on the fate of OTA during winemaking procedures. Due to its toxic properties, OTA levels in wine are regulated in different countries; therefore, it is necessary to apply control and detoxification methods that are also discussed in this revision. View Full-Text
Keywords: ochratoxins; wine; detoxification; grapes; legislation ochratoxins; wine; detoxification; grapes; legislation
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MDPI and ACS Style

Gil-Serna, J.; Vázquez, C.; González-Jaén, M.T.; Patiño, B. Wine Contamination with Ochratoxins: A Review. Beverages 2018, 4, 6. https://doi.org/10.3390/beverages4010006

AMA Style

Gil-Serna J, Vázquez C, González-Jaén MT, Patiño B. Wine Contamination with Ochratoxins: A Review. Beverages. 2018; 4(1):6. https://doi.org/10.3390/beverages4010006

Chicago/Turabian Style

Gil-Serna, Jessica, Covadonga Vázquez, María T. González-Jaén, and Belén Patiño. 2018. "Wine Contamination with Ochratoxins: A Review" Beverages 4, no. 1: 6. https://doi.org/10.3390/beverages4010006

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