Ochratoxin A (OTA) in Wines, Musts and Grape Juices: Occurrence, Regulations and Methods of Analysis
- Autores: Vicente Sanchís Almenar, N. Bellí, Sonia Marín Sillué, Antonio J. Ramos Girona
- Localización: Food science and technology international = Ciencia y tecnología de alimentos internacional, ISSN-e 1532-1738, ISSN 1082-0132, Vol. 8, Nº 6, 2002, págs. 325-335
- Idioma: inglés
- Títulos paralelos:
- Ocratoxina (OTA) en vinos, mostos y zumos de uva: incidencia, reglamentaciones y métodos de análisis
- Texto completo no disponible (Saber más ...)
-
Resumen
This work gives a general overview of ochratoxin A (OTA) occurrence in wines and the methodology for OTA analysis. The results of more than two thousand samples taken from the literature have been taken into account to quite extensively describe the present situation of OTA contamination of wine. According to these data, OTA is much more commonly detected in red wines than in rose and white wines, and OTA concentration is remarkably higher than in the latter ones. Thus OTA could be detected in 45% (median 34%) of white wine samples, whereas it was detected in 66% (median 66%) of rose and 71% (median 90%) of red wine samples. When comparing the wines from Northern and Southern regions, the latter showed a higher contamination than those from the Northern area. It has been suggested that OTA accumulation could be due to fungi belonging to the genus Aspergillus in wines from Southern European countries because the ... (A)