Evolution of ochratoxin A content during red and rose vinification
Version of Record online: 21 MAY 2008
Copyright © 2008 Society of Chemical Industry
Journal of the Science of Food and Agriculture
Volume 88, Issue 10, pages 1696–1703, 15 August 2008
How to Cite
Lasram, S., Mani, A., Zaied, C., Chebil, S., Abid, S., Bacha, H., Mliki, A. and Ghorbel, A. (2008), Evolution of ochratoxin A content during red and rose vinification. J. Sci. Food Agric., 88: 1696–1703. doi: 10.1002/jsfa.3266
- Issue online: 18 JUN 2008
- Version of Record online: 21 MAY 2008
- Manuscript Accepted: 29 FEB 2008
- Manuscript Revised: 11 FEB 2008
- Manuscript Received: 30 OCT 2007
- ochratoxin A;
BACKGROUND: This work aims to investigate the effects of the common vinification steps on the fate of the ochratoxin A (OTA) during wine making. Two assays of red and rose microvinification, with artificially contaminated grapes, were performed. The content of this mycotoxin was also monitored throughout the process of red wine making from naturally contaminated grapes in a winery.
RESULTS: The results from the different assays revealed that the maceration of pomace have a significant effect on the increase of OTA content in red wine (P < 0.05) whereas the alcoholic fermentation had a reducing effect. However, the spontaneous malolactic fermentation showed no significant effect on the OTA content in wine (P > 0.05). Storage of red wine in tanks followed by draining caused a significant decrease of OTA of about 55%. Clarification with a gelatin oenological fining agent contributed to the removal of up to 58% of OTA from red wine.
CONCLUSION: Overall, a consistent decrease in OTA concentration was noticed throughout either red or rose vinification. This work has contributed to the understanding of the fate of OTA during different vinification processes, especially from naturally contaminated grapes. Copyright © 2008 Society of Chemical Industry