Survey: Ochratoxin A in European special wines

被引：56

作者：

Valero, Ana ^{[1
]}

Marin, Sonia ^{[1
]}

Ramos, Antonio J. ^{[1
]}

Sanchis, Vicente ^{[1
]}

机构：

[1] Univ Lleida, Dept Food Technol, UTPV, CeRTA, Lleida 25198, Spain

来源：

FOOD CHEMISTRY | 2008年 / 108卷 / 02期

关键词：

ochratoxin A; dessert wines; winemaking; European wines;

D O I：

10.1016/j.foodchem.2007.11.040

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The occurrence of Ochratoxin A (OTA) was examined in 121 special wines made using different winemaking techniques and from many European origins. The wine groups with the highest OTA content and occurrence, above 90%, were those were the must was fortified before fermentation (mean: 4.48 mu g/l) and those made from grapes dried by means of sun exposure (mean: 2.77 mu g/l). Fortified wines with long aging in wooden casks were about 50% contaminated, with OTA levels below 1.00 mu g/l. Wines affected by noble rot, late harvest wines and ice wines did not contain OTA. Overall, 19.8% of the wines studied contained OTA levels above the maximum permissible limit for the European Union (2 mu g/kg) in wine (excluding liqueur wines). (c) 2007 Elsevier Ltd. All rights reserved.

引用

页码：593 / 599

页数：7

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