Survey: Ochratoxin A in European special wines |
| |
Authors: | Ana Valero,Sonia Marí nAntonio J. Ramos,Vicente Sanchis |
| |
Affiliation: | Food Technology Department, University of Lleida, UTPV-CeRTA, Av. Alcalde Rovira Roure 191, 25198 Lleida, Spain |
| |
Abstract: | The occurrence of Ochratoxin A (OTA) was examined in 121 special wines made using different winemaking techniques and from many European origins. The wine groups with the highest OTA content and occurrence, above 90%, were those were the must was fortified before fermentation (mean: 4.48 μg/l) and those made from grapes dried by means of sun exposure (mean: 2.77 μg/l). Fortified wines with long aging in wooden casks were about 50% contaminated, with OTA levels below 1.00 μg/l. Wines affected by noble rot, late harvest wines and ice wines did not contain OTA. Overall, 19.8% of the wines studied contained OTA levels above the maximum permissible limit for the European Union (2 μg/kg) in wine (excluding liqueur wines). |
| |
Keywords: | Ochratoxin A Dessert wines Winemaking European wines |
本文献已被 ScienceDirect 等数据库收录! |
|