Effect of sulfur dioxide and ethanol concentration on fungal profile and ochratoxin a production by Aspergillus carbonarius during wine making |
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| Affiliation: | 1. College of Food Science and Engineering, Northwest A&F University, 28 Xinong Road, Yangling, Shaanxi Province 712100, China;2. Key Laboratory for Space Bioscience and Biotechnology, School of Life Sciences, Northwestern Polytechnical University, 127 Youyi West Road, Xi’an, Shaanxi Province 710072, China;3. College of Enology, Northwest A&F University, 23 Xinong Road, Yangling, Shaanxi Province 712100, China;1. Department of Bioenvironmental Systems Engineering, National Taiwan University, Taipei 106, Taiwan, ROC;2. Center for Weather Climate and Disaster Research, National Taiwan University, Taipei 106, Taiwan, ROC;3. Institute of Oceanography, National Taiwan University, Taipei 106, Taiwan, ROC;1. State Key Laboratory of Applied Organic Chemistry, Key Laboratory of Nonferrous Metals Chemistry and Resources Utilization of Gansu Province, Department of Chemistry, Lanzhou University, Lanzhou, Gansu, 730000, China;2. Department of Chemistry, Tonghua Normal University, Tonghua, Jilin, 134002, China;1. School of Chemistry and Chemical Engineering, Yangzhou University, Yangzhou, Jiangsu 225002, PR China;2. Yangzhou University Library, Yangzhou, Jiangsu 225002, PR China;1. Thin Film and Nanotechnology Laboratory, Department of Physics, Aurangabad, India;2. Department of Nanotechnology, Dr. Babasaheb Ambedkar Marathwada University, Aurangabad-431004, Maharashtra, India;3. Inter University Accelerator Center, Aruna Asaf Ali Marg, New Delhi, India;1. Laboratoire de Chimie Analytique BioInorganique et Environnement, UMR IPREM 5254 UPPA/CNRS-Technopole Hélioparc, Université de Pau et des Pays de l’Adour (UPPA), Av. du Président Angot, 64053 Pau cedex, France;2. C2P2 (Chemistry, Catalysis, Polymers & Processes), CNRS, UMR 5265, CPE Lyon, Université Lyon 1, Université de Lyon, Team LCPP Bat 308 F, 43 Bd du 11 Novembre 1918, 69616 Villeurbanne, France;3. National Institute of Standards and Technology, Material Measurement Science Division, 100 Bureau Drive, Gaithersburg, 20899 MD, USA |
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| Abstract: | Fungal profiles and ochratoxin A (OTA) accumulation during wine making were investigated using five different wine grape cultivars, Cabernet Sauvignon, Pinot Noir, Merlot, Syrah and Petit Verdot and the intrinsic influences caused by sulfur dioxide, ethanol and combine effect of ethanol and reducing sugar were analyzed using Cabernet Sauvignon and inoculation of Aspergillus carbonarius. Aspergillus spp. and Penicillium spp. were found as the major fungi in all winemaking processes and were highly correlated with OTA accumulation in wine. Most fungi died and OTA production decreased after 48 h of alcoholic fermentation, being consistent with the period when ethanol accumulation increased. The addition of SO2 significantly inhibited the growth and OTA production of A. carbonarius with complete inhibition at 500 mg/L. When the ethanol concentration in the must increased to the range of 2–4%, growth and OTA production of A. carbonarius were significantly inhibited. Reducing sugar concentration had no significant effect on the growth and OTA production of A. carbonarius within the levels changing during the winemaking. Therefore, the increase of ethanol concentration played an important role in causing the decrease of fungal contamination and OTA accumulation during winemaking. |
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| Keywords: | Ochratoxin A Winemaking Ethanol Sulfur dioxide Ochratoxin A (PubChem CID: 442530) Ethanol (PubChem CID: 702) Sulfur dioxide (PubChem CID: 1119) |
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