Influence of winemaking on ochratoxin A content in red wines

B. Grazioli; R. Galli; M.D. Fumi; A. Silva

Influence of winemaking on ochratoxin A content in red wines

In: Mycotoxins and phycotoxins

Authors:

B. Grazioli

B. Grazioli Institute of Oenology and Food Engineering, Universita’ Cattolica del Sacro Cuore, Via E. Parmense 84, 29100 Piacenza, Italy; angela.silva@unicatt.it

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R. Galli

R. Galli Institute of Oenology and Food Engineering, Universita’ Cattolica del Sacro Cuore, Via E. Parmense 84, 29100 Piacenza, Italy; angela.silva@unicatt.it

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M.D. Fumi

M.D. Fumi Institute of Oenology and Food Engineering, Universita’ Cattolica del Sacro Cuore, Via E. Parmense 84, 29100 Piacenza, Italy; angela.silva@unicatt.it

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, and

A. Silva

A. Silva Institute of Oenology and Food Engineering, Universita’ Cattolica del Sacro Cuore, Via E. Parmense 84, 29100 Piacenza, Italy; angela.silva@unicatt.it

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Type:: Chapter

Pages:: 271–277

DOI:: https://doi.org/10.3920/9789086865857_029

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Good viticulture, harvest and post harvest practices are sound management approaches for reducing ochratoxin A (OTA) contamination in wine. Available data do not conclusively point out the main factors that contribute to the occurrence of OTA in grapes during pre and post-harvest processing, and in wine. The aim of this work was to study the behaviour of OTA during the main stages of the winemaking process and identify critical control points (CCPs) in the process of making red wine. Trials were carried out at different wineries in the south of Italy, with two grape cultivars (Negroamaro and Primitivo) and different vintages (2001-2002-2003). The results showed that OTA was not produced during winemaking, but each stage in the process affected the content of OTA in the product to varying degrees. Maceration increased the concentration of OTA in the must by 32 to 44% while alcoholic and malo-lactic fermentation caused a 41 to 75% reduction in OTA in the wine. OTA monitoring during winemaking is necessary if OTA is present at harvesting because OTA can only be partially reduced but not completely eliminated. This information would be helpful in the development of an effective food safety program and so reduce the risk of OTA contamination to the consumer.

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Mycotoxins and phycotoxins

Advances in determination, toxicology and exposure management

E-Book ISBN:: 9789086865857

Publisher:: Wageningen Academic

Print Publication Date:: 30 Oct 2006

Subjects
- Life Sciences

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Influence of winemaking on ochratoxin A content in red wines

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Share link with colleague or librarian

Mycotoxins and phycotoxins

Advances in determination, toxicology and exposure management

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