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undergraduate thesis
Okratoksin A u grožđu i vinu
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. urn:nbn:hr:159:021646
Pešić, Jelena
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Technology and Analysis of Wine

Institutional repository: Repository of the Faculty of Food Technology and Biotechnology

Cite this document

Pešić, J. (2017). Okratoksin A u grožđu i vinu (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:021646

Pešić, Jelena. "Okratoksin A u grožđu i vinu." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:021646

Pešić, Jelena. "Okratoksin A u grožđu i vinu." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:021646

Pešić, J. (2017). 'Okratoksin A u grožđu i vinu', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 24 December 2024, https://urn.nsk.hr/urn:nbn:hr:159:021646

Pešić J. Okratoksin A u grožđu i vinu [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2017 [cited 2024 December 24] Available at: https://urn.nsk.hr/urn:nbn:hr:159:021646

J. Pešić, "Okratoksin A u grožđu i vinu", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:159:021646

Metadata
TitleOkratoksin A u grožđu i vinu
Title (english)Ochratoxin A in grapes and wine
AuthorJelena Pešić
MentorMara Banović (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Technology and Analysis of Wine)
Zagreb
Defense date and country2017-09-08, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
U ovom radu izneseni su rezultati različitih istraživanja o prisutnosti okratoksina A u grožđu i vinu. Okratoksin A je mikotoksin kojeg proizvode neke plijesni roda Aspergillus (A. ochraceus i A. carbonarius) i Penicillium (P. verrucosum). Konzumacija ovog mikotoksina može biti uzrok različitim patologijama kod ljudi i životinja. Najčešći uzročnik kontaminacije vina okratoksinom A su plijesni roda Aspergillus. Prilikom primarne prerade grožđa, tijekom muljanja, okratoksin A iz micelija plijesni prelazi u mošt. Upravo zbog razlike u procesu prerade vina, tj. dužem trajanju kontakta bobice s moštom rizik kontaminacije okratoksinom A znatno je veći u crnim nego u bijelim vinima. Sva dosadašnja istraživanja pokazala su da su vina južnih, toplijih krajeva bitno izloženija riziku kontaminacije. U Europi je u mediteranskom području kontaminacija okratoksinom A česta, dok je u vinima sjevernijih dijelova rjeđe zabilježena.
Abstract (english)
This paper presents the results of various studies on the presence of ochratoxin A in grapes and wine. Ochratoxin A is a mycotoxin produced by some Aspergillus (A. ochraceus and A. carbonarius) and Penicillium (P. verrucosum) mold. Consumption of this mycotoxin may be the cause of various pathologies in humans and animals. The most common cause of wine contamination with ochratoxin A is the Aspergillus mold. During primary grape processing, pressing of the grapes, ochratoxin transfers from mold mycelia into grape juice. Because of the difference in the wine processing, the longer duration of the contact with berries, the risk of contamination with ochratoxin A is considerably higher in red than in white wines. All previous studies have shown that wines from southern, warmer regions are significantly more exposed to risk of contamination. In Europe, contamination with ochratoxin A is common in the Mediterranean area, while it is rarely found in the vineyards in the northern parts.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:021646
Study programmeTitle: Food Technology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2017-09-11 09:51:35