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OCHRATOXIN A IN WINES - LAST PART: LITTLE ROOM FOR CORRECTIONS IN THE CELLAR

OCHRATOXIN A IN WINES - LAST PART: LITTLE ROOM FOR CORRECTIONS IN THE CELLAR

Jacques Rousseau – ICV Viticultural Manager, ICV – La Jasse Maurin – 34970 Lattes – France, www.icv.fr

Preventive oenological measures: rather limited impact of technological options The grape Ochratoxin A potential is almost entirely responsible for the contamination levels found in wines. No vinification protocol can significantly reduce Ochratoxin A levels in wines produced from very contaminated grapes. Thus, the potential risk of Ochratoxin A contaminations does not question the good vinification practices to be implemented in order to achieve the various technological and sensory objectives. The vinification study carried out in the ICV pilot winery allowed to assess the absence of an influence, or the presence of a slight effect of different factors on wine Ochratoxin A contaminations.

Published on 29/10/2004

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