Ochratoxin A removal from red wine by several oenological fining agents: bentonite, egg albumin, allergen-free adsorbents, chitin and chitosan

@article{Quintela2012OchratoxinAR,
  title={Ochratoxin A removal from red wine by several oenological fining agents: bentonite, egg albumin, allergen-free adsorbents, chitin and chitosan},
  author={S. Quintela and M. C. Villar{\'a}n and I. L. De Armentia and E. Elejalde},
  journal={Food Additives & Contaminants: Part A},
  year={2012},
  volume={29},
  pages={1168 - 1174}
}
  • S. Quintela, M. C. Villarán, +1 author E. Elejalde
  • Published 2012
  • Chemistry, Medicine
  • Food Additives & Contaminants: Part A
  • The ability of several oenological fining agents to remove ochratoxin A (OTA) from red wine was studied. The adsorbents tested were activated sodium bentonite, egg albumin, allergen-free adsorbents (complex PVPP, plant protein and amorphous silica (complex) and high molecular weight gelatine), and the non-toxic biodegradable polymers (chitin and chitosan). Several dosages within the oenological use range were tested and the wine pH, colour parameters and polyphenol concentration impact… CONTINUE READING
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