Review article

https://doi.org/10.31727/gzb.47.3.9

Significance and role of moulds in wine production

Sanja Kajić orcid.org/0000-0001-8869-5131 ; Agronomski fakultet, Sveučilišta u Zagrebu, Zagreb, Hrvatska *
Marija Rajković ; Agronomski fakultet, Sveučilišta u Zagrebu, Zagreb, Hrvatska
Sanja Sikora ; Agronomski fakultet, Sveučilišta u Zagrebu, Zagreb, Hrvatska
Ivana Rajnović ; Agronomski fakultet, Sveučilišta u Zagrebu, Zagreb, Hrvatska

* Corresponding author.

Abstract

Wine production often deals with problems caused by different types of mould. Many of them are harmful because they cause various diseases or secrete toxic and potentially hazardous compounds that reduce the overall yield and quality of wine. The most important among them are the moulds Aspergillus spp., Penicillium spp. and Botrytis cinerea. However, Botrytis cinerea can also contribute to a significant improvement in the organoleptic properties of wine and enable the production of prized predicate wines. In this paper, based on existing literature sources and knowledge, the positive and negative effects of the presence of mould on the final characteristics of wine are described.

Keywords

moulds; mycoses; mycotoxicoses; botrytized wines

Hrčak ID:

316397

URI

https://hrcak.srce.hr/316397

Publication date:

14.4.2024.

Article data in other languages: croatian

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