Controlling Ochratoxin A in the Vineyard and Winery

The state of art about data available on the toxicology and public concern for human exposure to ochratoxin A (OTA) is summarised, taking into account that the International Program on Chemical Safety/World Health Organisation has recently indicated a need for further study and evaluation with respect to human health potential. The fungi responsible for OTA presence in grapes and wine are defined, as are favourable meteorological conditions and cropping systems. A short description of efforts devoted to understanding the problem (i.e. research projects) is included. Grape processing has a significant impact on the OTA fate during the main stages of winemaking (crushing, maceration, alcoholic fermentation, malolactic fermentation, bottle, ageing), and critical steps of the process have been identified. Post-harvest strategies for the control of OTA in wines are focused on developments in the field of biological decontamination of OTA through the use of yeasts and lactic acid bacteria. Worldwide surveys have determined the main risk factors. The approach of risk assessment is described and data on wine consumption and related risk of OTA ingestion are reported with some comments on the effective related risk. The approach of a Decision Support System (DSS) is described, including the development of a predictive model, good agricultural practices and good manufacturing practices to minimise OTA in grapes and wine.