Fate of ochratoxin A during vinification of semillon and Shiraz grapes

Journal of Agricultural and Food Chemistry

Volumn 54, Issue 17, 2006, Pages 6460-6464

  Leong, Su Lin L ^a,b,c   Hocking, Ailsa D ^a,b   Varelis, Peter ^a   Giannikopoulos, Georgina ^a   Scott, Eileen S ^b,c  

^a CSIRO   (Australia)

^b Adelaide Laboratory   (Australia)

^c UNIVERSITY OF ADELAIDE   (Australia)

Author keywords

Aspergillus carbonarius; Grapes; Mass transfer; Ochratoxin A; Stable isotope dilution; Wine

Indexed keywords

CITRIC ACID; OCHRATOXIN;

ARTICLE; ASPERGILLUS; CHEMISTRY; FERMENTATION; FOOD HANDLING; FRUIT; GRAPE; METABOLISM; MICROBIOLOGY; WINE;

ASPERGILLUS; CITRIC ACID; FERMENTATION; FOOD HANDLING; FRUIT; OCHRATOXINS; VITIS; WINE;

ASPERGILLUS; ASPERGILLUS CARBONARIUS; VITACEAE; VITIS SP.;

EID: 33748582273     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf061669d     Document Type: Article

References (26)

1. Bellí, N.; Marín, S.; Sanchis, V.; Ramos, A. J. Ochratoxin A (OTA) in wines, musts and grape juices: occurrence, regulations and methods of analysis. Food Sci. Technol. Int. 2002, 8, 325-335.
2. Abarca, M. L.; Accensi, F.; Cano, J.; Cabañes, F. J. Taxonomy and significance of black aspergilli. Antonie Leeuwenhoek 2004, 86, 33-49.
3. Roset, M. Survey on ochratoxin A in grape juice. Fruit Process. 2003, 13, 167-172.
4. Battilani, P.; Giorni, P.; Bertuzzi, T.; Pietri, A. Preliminary results on ochratoxin A production by fungi invading grape berries. In 11th Congress of Mediterranean Phytopathological Union and 3rd Congress of Sociedade Portuguesa de Fitopatologia, Evora, Portugal, 2001; pp 120-122.
5. Fernandes, A.; Ratola, N.; Cerdeira, A.; Alves, A.; Venâncio, A. Fate of ochratoxin A during vinification. Am. J. Enol. Vitic. 2006, submitted for publication.
6. Fernandes, A.; Venâncio, A.; Moura, F.; Garrido, J.; Cerdeira, A. Fate of ochratoxin A during a vinification trial. Asp. App. Biol. 2003, 68, 73-80.
7. Baxter, D. E.; Shielding, I. R.; Kelly, B. Behavior of ochratoxin A in brewing. J. Am. Soc. Brew. Chem. 2001, 59, 98-100.
8. Bejaoui, H.; Mathieu, F.; Taillandier, P.; Lebrihi, A. Ochratoxin A removal in synthetic and natural grape juices by selected oenological Saccharomyces strains. J. Appl. Microbiol. 2004, 97, 1038-1044.
9. Lataste, C.; Guérin, L.; Solanet, D.; Berger, J. L.; Cottereau, P.; Molot, B. Évolution de la contamination en ochratoxine A: du vignoble Français au vin. Prog. Agric. Vitic. 2004, 121, 57-64.
10. Ratola, N.; Abade, E.; Simões, T.; Venâncio, A.; Alves, A. Evolution of ochratoxin A content from must to wine in Port Wine microvinification. Anal. Bioanal. Ghent. 2005, 382, 405-411.
11. European Commission. Commission Regulation (EC) No 123/2005 of 26 January 2005 amending Regulation (EC) No 466/2001 as regards ochratoxin A. Off. J. Eur. Union 2005, L25, 3-5.
12. Leong, S. L.; Hocking, A. D.; Scott, E. S. Effects of water activity and temperature on the survival of Aspergillus carbonarius spores in vitro. Lett. Appl. Microbiol. 2006, 42, 326-330.
13. Iland, P.; Ewart, A.; Sitters, J.; Markides, A.; Bruer, N. Techniques for chemical analysis and quality monitoring during winemaking; Patrick Iland Wine Promotions: Campbelltown, SA, Australia, 2000.
14. Frayne, R. F. Direct analysis of the major organic components in grape must and wine using high performance liquid chromatography. Am. J. Enol. Vitic. 1986, 37, 281-287.
15. Valenta, H. Chromatographic methods for the determination of ochratoxin A in animal and human tissues and fluids. J. Chromatogr. A 1998, 815, 75-92.
16. Raper, K. B.; Fennell, D. I. The Genus Aspergillus; The Williams & Wilkins Company: Baltimore, MD, 1965.
17. Diakou, P.; Moing, A.; Svanella, L.; Ollat, N.; Rolin, D. B.; Gaudillere, M.; Gaudillere, J. P. Biochemical comparison of two grape varieties differing in juice acidity. Aust. J. Grape Wine Res. 1997, 3, 117-126.
18. Zoecklein, B. W.; Fugelsang, K. C.; Gump, B, H.; Nury, F. S. Wine Analysis and Production; Aspen Publishers: Gaithersburg, MD, 1999.
19. Leong, S. L.; Hocking, A. D.; Pitt, J. I.; Kazi, B. A.; Emmett, R. W.; Scott, E. S. Black Aspergillus species in Australian vineyards: from soil to ochratoxin A in wine. In Advances in Food Mycology; Hocking, A. D., Pitt, J. I., Samson, R. A., Thrane, U., Eds; Springer: New York, 2006; pp 153-171.
20. Bau, M.; Bragulat, M. R.; Abarca, M. L.; Minguez, S.; Cabañes, F. J. Ochratoxigenic species from Spanish wine grapes. Int. J. Food Microbiol. 2005, 98, 125-130.
21. Leong, S. L.; Hocking, A. D.; Scott, E. S. The effect of juice clarification, static or rotary fermentation and fining on ochra-toxin A in wine. Aust. J. Grape Wine Res. 2006, in press.
22. Battilani, P.; Barbano, C.; Marín, S.; Sanchis, V.; Kozakiewicz, Z.; Magan, N. Mapping of Aspergillus section Nigri in Southern Europe and Israel based on geostatistical analysis. Int. J. Food Microbiol. 2006, in press.
23. Majerus, P.; Otteneder, H. Nachweis und Vorkommen von Ochratoxin A in Wein und Traubsaft. Deutsche Lebensmittel-Rundschau 1996, 92, 388-390.
24. Ministry for Agriculture, Fisheries and Food. 1998 Survey of retail products for ochratoxin A; Ministry for Agriculture, Fisheries and Food: London, UK, 1999.
25. Zimmerli, B.; Dick, R. Ochratoxin A in table wine and grape-juice: occurrence and risk assessment. Food Add. Contam. 1996, 13, 655-668.
26. Arici, M.; Gümüs, T.; Karah, F. The fate of ochratoxin A during the Pekmez production from mouldy grapes. Food Control 2004, 15, 597-600.