The occurrence of Ochratoxin A (OTA) was examined in 121 special wines made using different winemaking techniques and from many European origins. The wine groups with the highest OTA content and occurrence, above 90%, were those were the must was fortified before fermentation (mean: 4.48 μg/l) and those made from grapes dried by means of sun exposure (mean: 2.77 μg/l). Fortified wines with long aging in wooden casks were about 50% contaminated, with OTA levels below 1.00 μg/l. Wines affected by noble rot, late harvest wines and ice wines did not contain OTA. Overall, 19.8% of the wines studied contained OTA levels above the maximum permissible limit for the European Union (2 μg/kg) in wine (excluding liqueur wines). (We recommend that you consult the full text of this article)
Abstract Phenolic compounds are responsible for the most important red..
Abstract This study aims at exploiting an undervalued winemaking by-product,..
Francesca Borghini and Stefano Ferrari ISVEA srl, Via Basilicata 1-3-5..
The seasonal character of harvests limits winemaking considerably, especially oenological..
