Changes in ochratoxin A concentration during winemaking

• Tipo: Artigo em Revista Científica Internacional
• Data: 2007

Autores

Anabela Fernandes (Autor) Outra; Nuno Ratola (Autor) Outra; Antonio Cerdeira (Autor) Outra; Arminda Alves (Autor) FEUP; Armando Venancio (Autor) Outra

Revista

Título: American Journal of Enology and Viticulture

Vol. 58

Páginas: 92-96

ISSN: 0002-9254

Editora: American Society for Enology and Viticulture

Indexação

ISI Web of Knowledge - 32 Citações

ISI Web of Science

Scopus - 39 Citações

Classificação Científica

FOS: Ciências agrárias > Outras ciências agrárias

CORDIS: Ciências Tecnológicas

Outras Informações

ID Authenticus: P-004-CDP

Abstract (EN): The effects of common winemaking procedures on ochratoxin A (OTA) concentrations in the Portuguese wine Vinho Verde were studied. Natural contamination of grapes was not observed, so grapes for vinification were inoculated with Aspergillus carbonarius. Ochratoxin A concentration in these grapes ranged from 0.43 to 7.48 mu g/kg. Vinification consistently reduced OTA concentrations in wine independent of the initial OTA concentration in grapes. Mean carry-over of OTA from grapes to wine was 8.1% (w/w) after malolactic fermentation, even without use of enological adjuvants (fining agents). Reduction in OTA was associated with removal of spent fractions during winemaking, such as wine lees after fermentation or sediment after racking. OTA concentrations were higher in these fractions than in the original grapes. Degradation by yeast or bacteria was not observed under the tested conditions.

Idioma: Inglês

Tipo (Avaliação Docente): Científica

Nº de páginas: 5