Wine Contamination with Ochratoxins: A Review
Open Access
- 15 January 2018
- Vol. 4 (1), 6
- https://doi.org/10.3390/beverages4010006
Abstract
Ochratoxin A (OTA) is the main mycotoxin occurring in wine. This review article is focused on the distribution of this toxin and its producing-fungi in grape berries, as well as on the fate of OTA during winemaking procedures. Due to its toxic properties, OTA levels in wine are regulated in different countries; therefore, it is necessary to apply control and detoxification methods that are also discussed in this revision.Keywords
This publication has 132 references indexed in Scilit:
- Ochratoxin A Management in Vineyards by Lobesia botrana BiocontrolToxins, 2013
- Occurrence of ochratoxin A before bottling in DOC and DOCG wines produced in Piedmont (Northern Italy)Food Control, 2010
- Natural Occurrence of Ochratoxin A in Musts, Wines and Grape Vine Fruits from Grapes Harvested in ArgentinaToxins, 2010
- Chemical, Physical and Biological Approaches to Prevent Ochratoxin Induced Toxicoses in Humans and AnimalsToxins, 2010
- Occurrence of Ochratoxin A in Southern Spanish Generous Wines under the Denomination of Origin “Jerez-Xérès-Sherry and ‘Manzanilla’ Sanlúcar de Barrameda”Toxins, 2010
- Reduction of ochratoxin A during the fermentation of Italian red wine MoscatoFood Control, 2010
- Occurrence of Black Aspergilli and Ochratoxin A on Grapes in ItalyToxins, 2010
- Ochratoxin A: General Overview and Actual Molecular StatusToxins, 2010
- Inhibition of Species of the Aspergillus Section Nigri and Ochratoxin A Production in Grapes by FusapyroneApplied and Environmental Microbiology, 2008
- Ochratoxin A in table wine and grape‐juice: Occurrence and risk assessment∗Food Additives & Contaminants, 1996