Table 1

The effect of vinification practice on ochratoxin A concentration (μg/L) in white and red wines.

OTA concentration (μg/L)b
Type of vinificationaMeanMinMax± SD
aNumber of analyzed wines in parentheses.
bEach wine analyzed in triplicate.
White wines from grapes at technological maturity (n = 7)0.0140.0060.0220.006
Red wines from grapes at technological maturity (n = 7)0.0290.0170.0500.014
White wines from grapes left to dry for two months (n = 4)0.0330.0150.0500.025
Red wines by an intensive pressing of pomace (n = 4)0.1150.0800.1500.049
White wines from a contaminated winery (n = 7)0.1660.1300.2400.039
Red wines from a contaminated winery (n = 7)0.6830.2001.3510.376