PT  - JOURNAL ARTICLE
AU  - Emilia Garcia Moruno
AU  - Chiara Sanlorenzo
AU  - Barbara Boccaccino
AU  - Rocco Di Stefano
TI  - Treatment with Yeast to Reduce the Concentration of Ochratoxin A in Red Wine
AID  - 10.5344/ajev.2005.56.1.73
DP  - 2005 Mar 01
TA  - American Journal of Enology and Viticulture
PG  - 73--76
VI  - 56
IP  - 1
4099  - http://www.ajevonline.org/content/56/1/73.short
4100  - http://www.ajevonline.org/content/56/1/73.full
SO  - Am J Enol Vitic.2005 Mar 01; 56
AB  - 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.