PT  - JOURNAL ARTICLE
AU  - Ana Gonçalves
AU  - Roberta Palumbo
AU  - Ana Guimarães
AU  - Athanasios Gkrillas
AU  - Chiara Dall’Asta
AU  - Jean-Lou Dorne
AU  - Paola Battilani
AU  - Armando Venâncio
TI  - The Route of Mycotoxins in the Grape Food Chain
AID  - 10.5344/ajev.2019.19039
DP  - 2019 Dec 16
TA  - American Journal of Enology and Viticulture
PG  - ajev.2019.19039
4099  - http://www.ajevonline.org/content/early/2019/12/10/ajev.2019.19039.short
4100  - http://www.ajevonline.org/content/early/2019/12/10/ajev.2019.19039.full
AB  - 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.