Testing grapes and wines for naturally occurring mutagenic compounds: <p>A Review</p>

Authors

  • R. E. Subden

DOI:

https://doi.org/10.5073/vitis.1987.26.43-58

Keywords:

berry, must, wine, microbiology, metabolism, phenol, mutation

Abstract

Some phenolics, esters, nitro-compounds and mold metabolites that have been shown to be mutagenic or carcinogenic have been detected in musts and wines. The Jow concentrations of these compounds in musts and wines are similar to those found in other fruit juices and fermented products. The occurrence, physiology, dose-response significance and methods for mutagenicity and carcinogenicity screening of musts and wines are discussed.

Downloads

Published

2015-12-16

Issue

Section

Article