Changes in Ochratoxin A concentration during winemaking

Detalhes bibliográficos
Autor(a) principal: Fernandes, Anabela
Data de Publicação: 2007
Outros Autores: Ratola, Nuno, Cerdeira, António, Alves, Arminda, Venâncio, Armando
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/1822/8738
Resumo: 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 μg/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.
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spelling Changes in Ochratoxin A concentration during winemakingAspergillus carbonariusDetoxificationOchratoxin AVinificationWineWine leesScience & TechnologyThe 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 μg/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.Wine-Ochra RiskEC Quality of Life Programme "Food, Nutrition, and Health" contract QLK1-CT-2001-01761Instituto Nacional de Investigação Agrária e das Pescas -Programa AGRO, contracto 255American Society for Enology and Viticulture (ASEV)Universidade do MinhoFernandes, AnabelaRatola, NunoCerdeira, AntónioAlves, ArmindaVenâncio, Armando2007-032007-03-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/1822/8738eng"American Journal of Enology and Viticulture." ISSN 0002-9254. 58:1 (Mar. 2007) 92-96.0002-9254info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-07-21T12:19:00Zoai:repositorium.sdum.uminho.pt:1822/8738Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T19:11:51.828629Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Changes in Ochratoxin A concentration during winemaking
title Changes in Ochratoxin A concentration during winemaking
spellingShingle Changes in Ochratoxin A concentration during winemaking
Fernandes, Anabela
Aspergillus carbonarius
Detoxification
Ochratoxin A
Vinification
Wine
Wine lees
Science & Technology
title_short Changes in Ochratoxin A concentration during winemaking
title_full Changes in Ochratoxin A concentration during winemaking
title_fullStr Changes in Ochratoxin A concentration during winemaking
title_full_unstemmed Changes in Ochratoxin A concentration during winemaking
title_sort Changes in Ochratoxin A concentration during winemaking
author Fernandes, Anabela
author_facet Fernandes, Anabela
Ratola, Nuno
Cerdeira, António
Alves, Arminda
Venâncio, Armando
author_role author
author2 Ratola, Nuno
Cerdeira, António
Alves, Arminda
Venâncio, Armando
author2_role author
author
author
author
dc.contributor.none.fl_str_mv Universidade do Minho
dc.contributor.author.fl_str_mv Fernandes, Anabela
Ratola, Nuno
Cerdeira, António
Alves, Arminda
Venâncio, Armando
dc.subject.por.fl_str_mv Aspergillus carbonarius
Detoxification
Ochratoxin A
Vinification
Wine
Wine lees
Science & Technology
topic Aspergillus carbonarius
Detoxification
Ochratoxin A
Vinification
Wine
Wine lees
Science & Technology
description 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 μg/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.
publishDate 2007
dc.date.none.fl_str_mv 2007-03
2007-03-01T00:00:00Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/1822/8738
url http://hdl.handle.net/1822/8738
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv "American Journal of Enology and Viticulture." ISSN 0002-9254. 58:1 (Mar. 2007) 92-96.
0002-9254
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv American Society for Enology and Viticulture (ASEV)
publisher.none.fl_str_mv American Society for Enology and Viticulture (ASEV)
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str RCAAP
institution RCAAP
reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
repository.mail.fl_str_mv
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