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.
Grazioli, B., Galli, R., Fumi, M. D., Silva, A., Influence of winemaking on ochratoxin A content in red wines, in Mycotoxins and phycotoxins - Advances in determination, toxicology and exposure management (Proceedings of the XIth International IUPAC Symposium), (Bethesda, Maryland USA, 17-21 May 2004), Wageningen Academic Publishers, Wageningen 2006: 271-277 [http://hdl.handle.net/10807/14703]
Influence of winemaking on ochratoxin A content in red wines
Grazioli, Barbara;Galli, Roberta;Fumi, Maria Daria;Silva, Angela
2006
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.
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