ijfs3163-sup-0001-FigureS1.tifimage/tif253KFigure S1. Types of cork stoppers (a) regular: made from whole bark (Quercus suber) and (b) agglomerated: made from ground bark particles.
ijfs3163-sup-0002-FigureS2.tifimage/tif179KFigure S2. The two characteristic quantification and confirmation protonated ion transitions detected in different matrices: (a) PAC in cork, (b) AOH in wine, (c) α-ZEL in cork, (d) T2 in cider, (e) OTA in wine and (f) AME in wine (ascending retention time – min); with 19.4, 13.3, 5.45, 4.03, 0.83 and 0.53 μL−1 or kg−1, respectively.
ijfs3163-sup-0003-FigureS3.tifimage/tif171KFigure S3. Wine cork stopper, regular Type, showing internal dark sections with fungi deterioration.
ijfs3163-sup-0004-TableS1-S2.docWord document485KTable S1. LC-MS/MS parameters applied for multitoxin determination and method validation for fermented beverages and corks stoppers. Table S2. Fermented beverages and corks stoppers sample collection, toxins detected and their levels of contamination.

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