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Bertaccini, A., Mori, N., Botti, S., Castiglioni, A., Cavallini, G. and Malossi, A. (2003): Survey on Bois noir phytoplasmas spreading in vineyards of Modena province (Italy). 14th Meeting of ICVG, Locorotondo, Italy, 12–17 Sept., 2003, pp. 104

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változás az életmódban, a gazdaságban és a tradícióban 1990 Ambrus , Lajos 2002: Röpirat a Kis-Somlyó hegy ügyében [Pamphlet for the case of Kis-Somlyó vineyard]. In: Ambrus , Lajos: Lugas [Arbour

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The Primošten vineyards are recognised as a typical Mediterranean cultural complex. In the historical sense, however, the Neolithic, paleomediterranean and ancient Greek elements are distinctive as well. The vineyards are almost exclusively planted with red grapes of the babić variety. As the cultivation of vines and wine production require introducing new technologies, the question of the future of the traditional cultivation and protection of the Primošten vineyards arises. As this is not only a matter of cultural heritage, but also of man’s intervention in nature, the author explains the need for a holistic approach to the protection of this heritage — the cultural landscape.

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) Budapest: Pallas Részvénytársaság. Alkonyi , László 2004: Tokaj: Dűlőmitológia [Tokaj: Vineyard mythology] . Budapest: Spread BT. Alkonyi L. Tokaj: Dűlőmitológia 2004

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Barbar, Z., Tixier, M. S., Kreiter, S. and Cheval, B. (2005): Diversity of phytoseiid mites in uncultivated areas adjacent to vineyards: a case study in the south of France. Acarologia 45, 145

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cleistothecial form of grape powdery mildew [ Uncinula necator (Schw.) Burr.] and the process of formation of cleistothecia in Trans-Danubian vineyards. Nóvényvédelem 35, 137-145. Occurrence of the cleistothecial form of grape powdery

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The possibility of discrimination between wines was examined based on different vineyard management regimes as a potential source of differences in wine quality. The analysis covered three years in a Chardonnay vineyard, where different irrigation and fertigation regimes were applied. The basis for wines differentiation was measurements of selected volatile organic compounds in wines (GC-MS) and wine sensory assessment using 20-point wine quality scale. It was shown that wine differentiation could be successfully performed based on measurements of selected volatile alcohols and esters in wine with the application of Discriminant Function Analysis (DFA). Also, sensorial assessment could provide for some wine differentiation between vineyard treatment regimes. Both approaches, the instrumental and sensorial, could be successful in wine discrimination, provided single vintage is considered.

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grape moth, Lobesia botrana (Den. et Schiff.) (Lepidoptera: Tortricidae) in southern vineyards of Romania, Lucrări ştiinţifice, seria Horticultură, USAMV.1, 857–862. Bovey, P. (1966): Super-familie des

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Acta Alimentaria
Authors: J. Varga, Z. Koncz, S. Kocsubé, T. Mátrai, J. Téren, V. Ostry, J. Skarkova, J. Ruprich, A. Kubatova and Z. Kozakiewicz

Ochratoxin A is a mycotoxin produced by Aspergillus and Penicillium species. This mycotoxin is a common contaminant of various foods including cereal products, spices, dried vine fruits, coffee, cocoa, beer and wine. Apart from cereal products, beer and wine contribute significantly to ochratoxin exposure of humans. In the Mediterranean region of Europe, the black Aspergillus species are the sources of ochratoxin contamination of grape products. In this study, we examined the source of ochratoxin contamination of grapes in Hungary and the Czech Republic. The mycobiota of grape berries from 25 Hungarian and Czech vineyards was examined. Potential ochratoxin producing fungi were only identified in grapes from Southern Hungary. Among the 16 black Aspergillus strains isolated, 12 belong to the A. niger species, and 10 produced small amounts (1.5–10 μg kg −1 ) of ochratoxin A in a liquid medium. We could also identify an A. tubingensis isolate which produced 3.5 μg kg −1 ochratoxin A in a liquid medium at pH 6.0. However, the amount of ochratoxin A produced was very low even in a medium which is favourable for mycotoxin production, and ochratoxin A was not detected in any of the grape juice, must and wine samples examined, indicating the absence of health hazard to costumers. Other potentially toxigenic fungi including Aspergillus flavus, Penicillium expansum and Alternaria species were also isolated. Further studies are in progress to evaluate the importance of these fungi in food safety.

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