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Optimizing the process of making sweet wines to minimize the content of ochratoxin A. | LitMetric

Optimizing the process of making sweet wines to minimize the content of ochratoxin A.

J Agric Food Chem

Grupo de Investigación Químico-Analítica del Vino y Productos Agroalimentarios, Universidad de Cádiz, Departamento Química Analítica, Facultad de Ciencias, Campus de Puerto Real, Avenida República Saharaui s/n, 11510 Puerto Real, Cádiz, Spain.

Published: December 2010

AI Article Synopsis

Article Abstract

During the drying process of raisins, the grapes are subjected to climatic variations that can result in heavy infections of some fungal species that produce ochratoxin A (OTA), a powerful toxic metabolite, whose maximum permitted content is set by the European Union at 2.0 μg/L for grapes, wine and other drinks derived from the grape. The aim of this paper is to optimize the process of making sweet wines in order to minimize the content of ochratoxin A. The results reflect a reduction of the OTA content in grapes dried under controlled conditions in a climatic chamber up to 24% compared to those sunned in the traditional way. A decrease of the concentrations of OTA is also observed during the processes of vinification. Those wines with prefermentative maceration reached a higher OTA content than the wines without maceration, but unexpectedly were not those preferred from a sensorial point of view. In addition, the process of aging in oak casks has been shown to serve as a natural method for reducing the OTA content of these wines.

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Source
http://dx.doi.org/10.1021/jf103245zDOI Listing

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