Abstract
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.
- Received March 2004.
- Revision received May 2004.
- Revision received August 2004.
- Copyright © 2005 by the American Society for Enology and Viticulture
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Vol 56 Issue 1
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