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Treatment with Yeast to Reduce the Concentration of Ochratoxin A in Red Wine

Istituto Sperimentale per l’Enologia, Via Pietro Micca 35, 14100 Asti, Italy.

^* Corresponding author [Email: e.garciamoruno{at}isenologia.it; chimica{at}isenologia.it]

Ochratoxin A (OTA) is a mycotoxin produced by species of fungi within the genera Aspergillus and Penicillium. Optimal results in reducing the concentration of OTA in wine have been obtained with the use of decolorizing charcoal, a treatment not legally permitted for red wines. The goal of this study was to evaluate the reduction of ochratoxin A in red wines by using active dry yeast and yeast lees obtained from alcoholic fermentation. The effectiveness of the treatment depends upon the quantity of the active dry yeast used. In the case of yeast lees, the greatest reduction was found in those obtained from white wine.

Key words: ochratoxin A, active dry yeast, HPLC, wine, yeast lees

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