title: Patulin in grape must and new, still fermenting wine (Federweißer).
abstract: Extreme differences in temperature were anticipating a high mycotoxin contamination of the 2006 vintage. 96 samples of different grapes and must qualities of the producing region Mosel-Saar-Ruwer as well as Federweißer from retail sales were analyzed for patulin according to EN 14177, whereat the fermentation of the must was stopped by addition of sodium azide.
authors.affiliation: Federal Control Office of Rhineland-Palatinate, Institute for Food Chemistry, Maximineracht 11a, 54295, Vrier, Germany, paul.majerus@lua.rip.de.
authors.forename: P
authors.initials: P
authors.lastname: Majerus
authors.forename: J
authors.initials: J
authors.lastname: Hain
authors.forename: C
authors.initials: C
authors.lastname: Kölb