Ochratoxin A contents in wine: Comparison of organically and conventionally produced products

Ochratoxin A (OTA) content was determined in 44 organically and conventionally produced wines originating from different geographical regions. Wine samples were extracted using a series of C-18 and mixed-bed solid-phase cartridges and analyzed by HPLC with fluorescence detection. The identity of the mycotoxin was confirmed using liquid chromatography-tandem mass spectrometry. Recoveries were in excess of 90%, intraday precisions were better than 6%, and the interday variation was 15%. Limit of detection was 0.05 mu g/L (HPLC). All sampled wines contained OTA below the level permitted by the European Union of 2 mu g/L, ranging from not detectable (nd) to 0.75 mu g/L for red wines (n = 26), from nd to 0.092 mu g/L for rose wines (n = 2), and from nd to 0.22 mu g/L for white wines (n = 16). The concentration of OTA in organically produced wines (nd to 0.72 mu g/L, median 0.092 mu g/L, n = 19) was not significantly different from that in conventional products (nd to 0.75 mu g/L, median 0.066 mu g/L, n = 25) as assessed by a Mann-Whitney statistical test (p = 0.54).