Influence of winemaking on ochratoxin A content in red wines

Barbara Grazioli, Roberta Galli, Maria Daria Fumi, Angela Silva

Risultato della ricerca: Contributo in libroContributo a convegno

Abstract

Good viticulture, harvest and post harvest practices are sound management approaches for reducing ochratoxin A (OTA) contamination in wine. The aim of this work was to study the behaviour of OTA during the main stages of the winemaking process and identify critical control points (CCPs) in the process of making red wine. Trials were carried out at different wineries in the south of Italy, with two grape cultivars (Negroamaro and Primitivo). OTA monitoring during winemaking is necessary if OTA is present at harvesting because OTA can only be partially reduced but not completely eliminated.This information would be helpful in the development of an effective food safety program and so reduce the risk of OTA contamination to the consumer.
Lingua originaleEnglish
Titolo della pubblicazione ospiteMycotoxins and phycotoxins - Advances in determination, toxicology and exposure management (Proceedings of the XIth International IUPAC Symposium)
Pagine271-277
Numero di pagine7
Stato di pubblicazionePubblicato - 2006
EventoXIth International IUPAC Symposium on Mycotoxins and Phycotoxins - Bethesda, Maryland USA
Durata: 17 mag 200421 mag 2004

Convegno

ConvegnoXIth International IUPAC Symposium on Mycotoxins and Phycotoxins
CittàBethesda, Maryland USA
Periodo17/5/0421/5/04

Keywords

  • Critical control point
  • Ochratoxin A
  • Winemaking
  • red wines

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