OTA concentration (μg/L)b | ||||
---|---|---|---|---|
Type of vinificationa | Mean | Min | Max | ± SD |
aNumber of analyzed wines in parentheses. | ||||
bEach wine analyzed in triplicate. | ||||
White wines from grapes at technological maturity (n = 7) | 0.014 | 0.006 | 0.022 | 0.006 |
Red wines from grapes at technological maturity (n = 7) | 0.029 | 0.017 | 0.050 | 0.014 |
White wines from grapes left to dry for two months (n = 4) | 0.033 | 0.015 | 0.050 | 0.025 |
Red wines by an intensive pressing of pomace (n = 4) | 0.115 | 0.080 | 0.150 | 0.049 |
White wines from a contaminated winery (n = 7) | 0.166 | 0.130 | 0.240 | 0.039 |
Red wines from a contaminated winery (n = 7) | 0.683 | 0.200 | 1.351 | 0.376 |