Role of partial dehydration in a naturally ventilated room on the mycobiota, ochratoxins, volatile profile and phenolic composition of Merlot grapes intended for wine production

Tássia Henrique Nievierowski,Flávio Fonseca Veras,Rafaela Diogo Silveira,Bruna Dachery,Karolina Cardoso Hernandes,Fernanda Cortez Lopes, Edegar Scortegagna,Claudia Alcaraz Zini,Juliane Elisa Welke

Food Research International（2021）

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摘要

•The changes in the characteristics of grapes are desirable to produce special wines.•Aflatoxins and ochratoxin forms were not found in grapes throughout dehydration.•Dehydration favors the content of volatile compounds with a pleasant odor.•Dehydration favors phenolics that may support the color stability of grape products.

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关键词

Dehydrated grapes,Uncontrolled conditions,Oenological products,Ochratoxin A,Aspergillus niger,Phenolic compounds,Volatile compounds

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