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What is the source of ochratoxin A in wine?
F J Cabañes1, F Accensi, M R Bragulat
1Department de Sanitat i d'Anatomia Animals, Facultat de Veterinaria, Universitat Autonoma de Barcelona, Bellaterra, Spain. Javier.Cabanes@uab.es
International Journal of Food Microbiology
|October 10, 2002
Summary
Natural mouldy grapes led to ochratoxin A (OTA) contaminated white wine. Aspergillus carbonarius was identified as the sole contributor to OTA contamination in this wine, highlighting its role in wine spoilage.
Area of Science:
- Food Science
- Mycology
- Oenology
Background:
- Ochratoxin A (OTA) is a mycotoxin that can contaminate grapes and wine.
- Identifying the specific fungal species responsible for OTA production is crucial for wine safety and quality control.
Purpose of the Study:
- To identify the ochratoxin A (OTA)-producing fungi associated with contaminated white wine produced during a microvinification trial.
- To determine the contribution of specific mycobiota to OTA contamination in wine.
Main Methods:
- Microvinification of naturally mouldy grapes from an experimental vineyard.
- Assessment of potential OTA-producing mycobiota in grape samples.
- Isolation and identification of fungal species.
- Detection of OTA production by fungal isolates.
Main Results:
- White wine contaminated with ochratoxin A (OTA) was produced during the microvinification process.
- Aspergillus carbonarius was the only fungal species detected as an OTA producer among the grape samples.
- This study provides strong evidence for the role of Aspergillus carbonarius in OTA contamination of wine.
Conclusions:
- Aspergillus carbonarius is a significant contributor to ochratoxin A contamination in white wine.
- Control strategies targeting Aspergillus carbonarius could mitigate OTA contamination in wine production.