AJEV
HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
QUICK SEARCH:   [advanced]


     

Am. J. Enol. Vitic. 58:1:92-96 (2007)
Copyright © 2007 by the American Society for Enology and Viticulture.
This Article
Right arrow Full Text
Right arrow Full Text (PDF)
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Services
Right arrow Similar articles in this journal
Right arrow Similar articles in ISI Web of Science
Right arrow Alert me to new issues of the journal
Right arrow Download to citation manager
Right arrow reprints & permissions
Citing Articles
Right arrow Citing Articles via ISI Web of Science (5)
Right arrow Citing Articles via Google Scholar
Google Scholar
Right arrow Articles by Fernandes, A.
Right arrow Articles by Venâncio, A.
Right arrow Search for Related Content
PubMed
Right arrow Articles by Fernandes, A.
Right arrow Articles by Venâncio, A.
Agricola
Right arrow Articles by Fernandes, A.
Right arrow Articles by Venâncio, A.

Research Note

Changes in Ochratoxin A Concentration during Winemaking

Anabela Fernandes1, Nuno Ratola2, António Cerdeira3, Arminda Alves2 and Armando Venâncio1,*

1 Centro de Engenharia Biológica, Universidade do Minho, Campus de Gualtar, 4710-057 Braga, Portugal; 2 Laboratório de Engenharia de Processos, Ambiente e Energia, Departamento de Engenharia Química, Faculdade de Engenharia da Universidade do Porto, 4200-465 Porto, Portugal; and 3 Comissão de Viticultura da Região dos Vinhos Verdes, Rua da Restauração, 318, 4050-501 Porto, Portugal.

* Corresponding author (tel: +351 253604413; fax: +351 253678986; email: avenan{at}deb.uminho.pt)

The effects of common winemaking procedures on ochratoxin A (OTA) concentrations in the Portuguese wine Vinho Verde were studied. Natural contamination of grapes was not observed, so grapes for vinification were inoculated with Aspergillus carbonarius. Ochratoxin A concentration in these grapes ranged from 0.43 to 7.48 µg/kg. Vinification consistently reduced OTA concentrations in wine independent of the initial OTA concentration in grapes. Mean carry-over of OTA from grapes to wine was 8.1% (w/w) after malolactic fermentation, even without use of enological adjuvants (fining agents). Reduction in OTA was associated with removal of spent fractions during winemaking, such as wine lees after fermentation or sediment after racking. OTA concentrations were higher in these fractions than in the original grapes. Degradation by yeast or bacteria was not observed under the tested conditions.

Key words: Aspergillus carbonarius, detoxification, ochratoxin A, vinification, wine, wine lees






HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
Copyright © 2007 by the American Society for Enology and Viticulture.