Publicação
Fungi and ochratoxin A detected in healthy grapes for wine production
| Resumo: | Aims: The mycoflora of healthy grapes (i.e. without visible symptoms of rot) for wine production in Portuguese winemaking regions was assessed and its potential for ochratoxin A (OTA) production evaluated. The OTA content of grapes was also determined. Methods and Results: A total of 386 fungal strains were isolated by plating methods. The most frequent genera found in grapes were non-ochratoxigenic species: Cladosporium (28%), Penicillium (24%), Botrytis (13%) and Aspergillus (9%). Two OTA-producing strains were isolated, belonging to the species Aspergillus carbonarius and Aspergillus ochraceus. OTA was detected in three of four grape samples, up to 116 ng lֿ¹. Conclusions: OTA is being produced in healthy berries by Aspergillus species, namely A. carbonarius, at levels below the maximum recommended limit of 2000 ng lֿ¹ in wine. Significance and Impact of the Study: The OTA concentration detected in healthy Portuguese grapes does not represent a risk to wine regarding the legal limit established. |
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| Autores principais: | Serra, Rita |
| Outros Autores: | Mendonça, Carla; Venâncio, Armando |
| Assunto: | A. carbonarius Aspergillus Fungi Grapes Mycotoxins Ochratoxin A Penicillium Wine |
| Ano: | 2006 |
| País: | Portugal |
| Tipo de documento: | artigo |
| Tipo de acesso: | acesso aberto |
| Instituição associada: | Universidade do Minho |
| Idioma: | inglês |
| Origem: | RepositóriUM - Universidade do Minho |
| Resumo: | Aims: The mycoflora of healthy grapes (i.e. without visible symptoms of rot) for wine production in Portuguese winemaking regions was assessed and its potential for ochratoxin A (OTA) production evaluated. The OTA content of grapes was also determined. Methods and Results: A total of 386 fungal strains were isolated by plating methods. The most frequent genera found in grapes were non-ochratoxigenic species: Cladosporium (28%), Penicillium (24%), Botrytis (13%) and Aspergillus (9%). Two OTA-producing strains were isolated, belonging to the species Aspergillus carbonarius and Aspergillus ochraceus. OTA was detected in three of four grape samples, up to 116 ng lֿ¹. Conclusions: OTA is being produced in healthy berries by Aspergillus species, namely A. carbonarius, at levels below the maximum recommended limit of 2000 ng lֿ¹ in wine. Significance and Impact of the Study: The OTA concentration detected in healthy Portuguese grapes does not represent a risk to wine regarding the legal limit established. |
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