The route of mycotoxins in the grape food chain

Ana Gonçalves, Roberta Palumbo, Ana Guimarães, Athanasios Gkrillas, Chiara Dall’Asta, Jean-Lou Dorne, Paola Battilani, Armando Venâncio*

*Autore corrispondente per questo lavoro

Risultato della ricerca: Contributo in rivistaArticolo in rivista

5 Citazioni (Scopus)


Grapes are consumed throughout the world in different ways, ranging from fresh fruit to processed products. Regardless of the product, risk management starts in preharvest stages to control initial development of mycotoxigenic fungi and avoid consequent problems in the whole chain. The main concern in grapes and grape products is the presence of black Aspergillus species and the subsequent production of ochratoxin A. However, other mycotoxigenic fungi have been detected and may need further attention. The adoption of crop management strategies, such as selection of varieties, training system, and soil management, can reduce fungal proliferation. Biological methods can also be used to inhibit fungal contamination. These methods can substitute for chemical approaches and be used in later phases of grape processing to allow safe storage. Due to the wide range of products that can be obtained from grapes, different fungal species can be responsible for postharvest deterioration. Taking this into account, the aim of this work is to review strategies for mitigation of mycotoxin risk in the whole grape chain considering data on the occurrence and development of mycotoxigenic fungi and mycotoxin biosynthesis.
Lingua originaleEnglish
pagine (da-a)89-104
Numero di pagine16
RivistaAmerican Journal of Enology and Viticulture
Stato di pubblicazionePubblicato - 2020


  • Aflatoxin B1
  • Dried grapes
  • Grape juice
  • Mycotoxigenic fungi
  • Ochratoxin a
  • Wine


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