Mycotoxins in Alcoholic Beverages and Fruit Juices: Occurrence and Analysis

A metabolite of black aspergilli growing on grapes, ochratoxin A has often been found in wine on six continents. The European Union (E U) has a regulatory limit of 2.0 ppb in wine and grape juice. Up to 15.6 ppb of ochratoxin A has been found in red wine and 15.3 ppb in a specialty wine (mistelle). Ochratoxin A also occurs in grape juice (up to 6.7 ppb) and frequently in beer in many countries (up to 8.1 ppb). It can be removed experimentally from wine with active dry yeast, yeast tees and fining agents. Aflatoxins have rarely been found in wine but occasionally in beer (ppt levels). Other mycotoxins determined in wine include mycophenolic acid, trichothecin and the Alternaria toxins alternariol and alternariol monomethyl ether. Apple juice frequently contains patulin (originating from Penicillium expansum), which has also been found in grape and other fruit juices. The Fusarium toxins fumonisins and deoxynivalenol (a trichothecene) are additional important contaminants of beer.