Fumonisin Production by Aspergillus species associated with Australian Vineyards: Implications of fumonisins for grape and wine industries

Keyphrases

• Vineyard 100%
• Wine Industry 100%
• Grape Industry 100%
• Fumonisins 100%
• Aspergillus Species 100%
• Fumonisin Production 100%
• White Wine 26%
• Australian Wine 21%
• Chardonnay Wine 15%
• Wine Grape 15%
• Water Activity 15%
• Grape By-products 15%
• Aspergillus 15%
• Wine 10%
• Activity Level 10%
• Grape Juice 10%
• Activated Charcoal 10%
• Fining Agents 10%
• Mycotoxins 10%
• Vinification 10%
• Black Aspergilli 10%
• Calcium Bentonite 10%
• Australia 5%
• Storage Conditions 5%
• Temperature Effect 5%
• Liquid Chromatography-tandem Mass Spectrometry (LC-MS/MS) 5%
• Sodium Chloride 5%
• Developing Strategy 5%
• High Growth Rate 5%
• Minor Effect 5%
• Water Effect 5%
• Wine Storage 5%
• Sequence Data 5%
• Yeast Extract 5%
• Molecular Detection 5%
• LC-MS Analysis 5%
• Contact Time 5%
• Toxin Production 5%
• Wine Research 5%
• Two-agent 5%
• Cold Stabilisation 5%
• Calmodulin Sequencing 5%
• Handling Conditions 5%
• Culture Extract 5%

Food Science

• Aspergillus 100%
• Fumonisin 100%
• White Wine 25%
• Water Activity 15%
• Wine Grape 15%
• Winemaking 10%
• Grape Juice 10%
• Mycotoxin 10%
• Liquid Chromatography Tandem Mass Spectrometry 5%
• Tandem Mass Spectrometry 5%
• Liquid Chromatography Mass Spectrometry 5%
• Agar 5%