Abstract
OchratoxinA (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 th0 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.
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APA
Gil-Serna, J., Vázquez, C., González-Jaén, M. T., & Patiño, B. (2018, March 1). Wine contamination with ochratoxins: A review. Beverages. MDPI AG. https://doi.org/10.3390/beverages4010006
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