Abstract
Grapes are consumed throughout the world in different ways, from fresh fruit to processed products. Regardless of the product, risk management starts in pre-harvest stages to control initial development of mycotoxigenic fungi and to avoid consequent problems in the whole chain. The main concern in grapes and grape products is the presence of black Aspergillus species, and the subsequent production of ochratoxin A. Even so, other mycotoxigenic fungi have been detected and might need further attention. The adoption of proper crop management strategies, such as choosing proper varieties, training system and soil management, can be effective in reducing fungal proliferation. Biological methods can also be employed to inhibit fungal contamination. These methods can substitute chemical approaches and their application can be done in later phases of grape processing to allow safe storage. Due to the wide range of products that can be obtained from grapes, different fungal species can be responsible for post-harvest deterioration. Taking this into account, the aim of this work is to review strategies for mitigation of mycotoxin risk in the whole grape chain, considering data on the occurrence and development of mycotoxigenic fungi and mycotoxin biosynthesis.
- Received May 2019.
- Revision received November 2019.
- Accepted November 2019.
- Published online December 2019
- ©2019 by the American Society for Enology and Viticulture