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  • Vicente Ferreira , LAAE, Universidad de Zaragoza
    VIDEO SEMINAR ENOFORUM 2018: 70% of commercial wines contain, without it being evident, the aromas that will cause their aromatic degradation when free SO2 level decreases. Essentially there are tw...
    Price:15 €(Tax included)
    Published on: 17/01/2019

OCHRATOXIN A IN WINES - SECOND PART: MYCOTOXINS AND WINE

Jacques Rousseau – ICV Viticultural Manager

Toxins produced by moulds Certain moulds can produce toxins. These mycotoxins are secondary metabolites, which are often produced in minute quantities, they are toxic for humans and can contaminate numerous foodstuffs. The moulds are either present in the soil, on plants or in storage buildings. Several moulds can develop on grapes. Besides Botrytis cinerea, which is responsible for grey rot, Alternaria, Clasdosporium, Fusarium, Aspergillus and Penicillium species can also be encountered. The presence of the mycotoxin Ochratoxin A has been detected in wines, grape juices and raisins in the mid-nineties. Analyses conducted in Denmark and Finland in 1997 and 1998 have shown that wines could contain significant amounts of Ochratoxin A. It could also be found in cereals, beer, coffee and cocoa. Since then, numerous studies including those conducted by ICV have allowed to better understand the importance of Ochratoxin A, the factors leading to its formation and prevention strategies.
Published on 30/07/2004
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