Making wine safer: the case of ochratoxin A

Zofia Kozakiewicz; Paola Battilani; Javier Cabañes; Armando Venâncio; Giuseppina Mulè; Eleftherios Tjamos; Amnon Lichter; Naresh Magan; Vincente Sanchis; Amed Lebrihi; Giordano Zinzani; Santiago Minguez

Making wine safer: the case of ochratoxin A

In: Meeting the mycotoxin menace

Authors:

Zofia Kozakiewicz

Zofia Kozakiewicz ¹CABI Bioscience, Bakeham Lane, Egham, Surrey TW20 9TY, United Kingdom

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Paola Battilani

Paola Battilani ²Catholic University of Piacenza, Via E.Parmense 84, 29100 Piacenza, Italy

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Javier Cabañes

Javier Cabañes ³Department de Sanitat i d’Anatomia Animals, Universitat Autònoma de Barcelona, 08193 Bellaterra, Barcelona, Spain

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Armando Venâncio

Armando Venâncio ⁴Centro de Engenharia Biologica - IBQF, Universidade do Minho, Campus de Gualtar, 4710-057 Braga, Portugal

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Giuseppina Mulè

Giuseppina Mulè ⁵Institute of Sciences and Food Production, CNR, Viale Einaudi 51, 70125 Bari, Italy

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Eleftherios Tjamos

Eleftherios Tjamos ⁶Department of Plant Pathology, Agricultural University of Athens, Iera Odos Votanikos, 118 55 Athens, Greece

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Amnon Lichter

Amnon Lichter ⁷Department of Postharvest Science, ARO The Volcani Center, Bet Dagan, POB 6, 50250, Israel

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Naresh Magan

Naresh Magan ⁸Cranfield Biotechnology Centre, Cranfield University, Silsoe, Bedford MK45 4DT, United Kingdom

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Vincente Sanchis

Vincente Sanchis ⁹Food Technology Department, University of Lleida, Rovira Roure 191, 25198 Lleida, Spain

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Amed Lebrihi

Amed Lebrihi ¹⁰Laboratoire de Genie Chimique UMR-CNRS-5503, ENSAT, 1 Avenue de L’Agrobiopole, BP 107, 31326 Castanet-Tolosan, France

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Giordano Zinzani

Giordano Zinzani ¹¹CAVIRO, Societa Cooperativa, Faenza, Italy

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, and

Santiago Minguez

Santiago Minguez ¹²Generalitat de Catalunya, Institut Catala de la Vinya i el Vi, Servei de Viticultura i Enologia, Amalia Soler 29, 98720 Villafranca del Penedes (Barcelona), Spain

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Type:: Chapter

Pages:: 133–142

DOI:: https://doi.org/10.3920/978-90-8686-523-9_008

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This study aims to assess the risk of ochratoxin A (OTA) in European wine with the objective of reducing toxin levels through an integrated management of production and processing. All European countries of the Mediterranean basin are involved. Preliminary results indicate that OTA producing fungi are already present on grapes in the vineyard, prior to harvest. Vineyard location has more influence on OTA levels than grape variety. Weather patterns also seem to influence OTA levels. Results obtained from applications of various adjuvants aimed at reducing and/or eliminating OTA in wine are discussed.

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Meeting the mycotoxin menace

E-Book ISBN:: 9789086865239

Publisher:: Wageningen Academic

Print Publication Date:: 10 Oct 2004

Subjects
- Life Sciences

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Making wine safer: the case of ochratoxin A

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Meeting the mycotoxin menace

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