Wine quality is a complex, multi - layered conception consisting of numerous factors such as sensory characteristics, chemical composition, legislation, market - consumer, with hygienic - toxicological factor being of special importance due to growing demands for health safe foods. This paper shows the results of studies carried out up till now concerning the mycotoxins in wine (Aflatoxins, Trichothecens, Patulin), with special attention paid to ochratoxin A, most frequently present in grapes, must and wine, and to the influence of certain technological operations and processes during wine making. Due to its high toxicity, the presence of ochratoxin A has been limited to 2 μg/l by EU EG regulation 123/2005.
Kvalitet vina je kompleksan, višeslojni pojam sastavljen od većeg broja činilaca poput senzorskih karakteristika, hemijskog sastava, zakonodavno-pravnog, tržišno-potrošačkog, pri čemu higijensko-toksikološki ima poseban značaj s obzirom na sve izraženije zahteve za zdravstveno bezbednom hranom. U radu su prikazani rezultati dosadašnjih istraživanja mikotoksina u vinu (aflatoksini, trihotecen, patulin), pri čemu je posebna pažnja posvećena najčešće prisutnom ohratoksinu A na grožđu, u širi i vinu i uticaj pojedinih tehnoloških operacija i procesa u toku proizvodnje vina na njegov sadržaj. S obzirom na njegovu visoku toksičnost Evropska Unija EG regulativom 123/2005. svela je najviše dozvoljenu količinu ohratoksina A na 2 μg/l.
Keywords:
wine quality / mycotoxins / ochratoxin A
Source:
Zbornik Matice srpske za prirodne nauke, 2009, 116, 91-100
TY - JOUR
AU - Jović, Slobodan
AU - Petrović, Aleksandar
AU - Marković, Nebojša
PY - 2009
UR - http://aspace.agrif.bg.ac.rs/handle/123456789/2038
AB - Wine quality is a complex, multi - layered conception consisting of numerous factors such as sensory characteristics, chemical composition, legislation, market - consumer, with hygienic - toxicological factor being of special importance due to growing demands for health safe foods. This paper shows the results of studies carried out up till now concerning the mycotoxins in wine (Aflatoxins, Trichothecens, Patulin), with special attention paid to ochratoxin A, most frequently present in grapes, must and wine, and to the influence of certain technological operations and processes during wine making. Due to its high toxicity, the presence of ochratoxin A has been limited to 2 μg/l by EU EG regulation 123/2005.
AB - Kvalitet vina je kompleksan, višeslojni pojam sastavljen od većeg broja činilaca poput senzorskih karakteristika, hemijskog sastava, zakonodavno-pravnog, tržišno-potrošačkog, pri čemu higijensko-toksikološki ima poseban značaj s obzirom na sve izraženije zahteve za zdravstveno bezbednom hranom. U radu su prikazani rezultati dosadašnjih istraživanja mikotoksina u vinu (aflatoksini, trihotecen, patulin), pri čemu je posebna pažnja posvećena najčešće prisutnom ohratoksinu A na grožđu, u širi i vinu i uticaj pojedinih tehnoloških operacija i procesa u toku proizvodnje vina na njegov sadržaj. S obzirom na njegovu visoku toksičnost Evropska Unija EG regulativom 123/2005. svela je najviše dozvoljenu količinu ohratoksina A na 2 μg/l.
PB - Matica srpska, Novi Sad
T2 - Zbornik Matice srpske za prirodne nauke
T1 - Mycotoxins in wine with special attention on ochratoxin A
T1 - Mikotoksini u vinu sa posebnim osvrtom na ohratoksin A
EP - 100
IS - 116
SP - 91
UR - https://hdl.handle.net/21.15107/rcub_agrospace_2038
ER -
@article{
author = "Jović, Slobodan and Petrović, Aleksandar and Marković, Nebojša",
year = "2009",
abstract = "Wine quality is a complex, multi - layered conception consisting of numerous factors such as sensory characteristics, chemical composition, legislation, market - consumer, with hygienic - toxicological factor being of special importance due to growing demands for health safe foods. This paper shows the results of studies carried out up till now concerning the mycotoxins in wine (Aflatoxins, Trichothecens, Patulin), with special attention paid to ochratoxin A, most frequently present in grapes, must and wine, and to the influence of certain technological operations and processes during wine making. Due to its high toxicity, the presence of ochratoxin A has been limited to 2 μg/l by EU EG regulation 123/2005., Kvalitet vina je kompleksan, višeslojni pojam sastavljen od većeg broja činilaca poput senzorskih karakteristika, hemijskog sastava, zakonodavno-pravnog, tržišno-potrošačkog, pri čemu higijensko-toksikološki ima poseban značaj s obzirom na sve izraženije zahteve za zdravstveno bezbednom hranom. U radu su prikazani rezultati dosadašnjih istraživanja mikotoksina u vinu (aflatoksini, trihotecen, patulin), pri čemu je posebna pažnja posvećena najčešće prisutnom ohratoksinu A na grožđu, u širi i vinu i uticaj pojedinih tehnoloških operacija i procesa u toku proizvodnje vina na njegov sadržaj. S obzirom na njegovu visoku toksičnost Evropska Unija EG regulativom 123/2005. svela je najviše dozvoljenu količinu ohratoksina A na 2 μg/l.",
publisher = "Matica srpska, Novi Sad",
journal = "Zbornik Matice srpske za prirodne nauke",
title = "Mycotoxins in wine with special attention on ochratoxin A, Mikotoksini u vinu sa posebnim osvrtom na ohratoksin A",
pages = "100-91",
number = "116",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_2038"
}
Jović, S., Petrović, A.,& Marković, N.. (2009). Mycotoxins in wine with special attention on ochratoxin A. in Zbornik Matice srpske za prirodne nauke
Matica srpska, Novi Sad.(116), 91-100.
https://hdl.handle.net/21.15107/rcub_agrospace_2038
Jović S, Petrović A, Marković N. Mycotoxins in wine with special attention on ochratoxin A. in Zbornik Matice srpske za prirodne nauke. 2009;(116):91-100.
https://hdl.handle.net/21.15107/rcub_agrospace_2038 .
Jović, Slobodan, Petrović, Aleksandar, Marković, Nebojša, "Mycotoxins in wine with special attention on ochratoxin A" in Zbornik Matice srpske za prirodne nauke, no. 116 (2009):91-100,
https://hdl.handle.net/21.15107/rcub_agrospace_2038 .
