Occurrence of ochratoxin A before bottling in DOC and DOCG wines produced in Piedmont (Northern Italy)

被引：23
作者：
Spadaro, D. [1 ,2 ]
Lore, A. [2 ]
Garibaldi, A. [2 ]
Gullino, M. L. [2 ]
机构：
[1] Univ Turin, DiVaPRA Plant Pathol, I-10095 Grugliasco, TO, Italy
[2] Univ Turin, AGROINNOVA Ctr Competence Innovat Agroenvironm S, I-10095 Grugliasco, TO, Italy
来源：
FOOD CONTROL | 2010年 / 21卷 / 09期
关键词：
Aspergillus carbonarius; HPLC; Mycotoxins; Ochratoxin A; Survey; Wine; GRAPES; CONTAMINATION; RISK;
D O I：
10.1016/j.foodcont.2010.02.017
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Italy is one of the countries where ochratoxin A (OTA) contamination in wine poses more risks. Previous surveys on the occurrence of OTA have poorly considered north Italian wines. In this study, 1206 red and white DOC and DOCG wines produced in Piedmont (Northern Italy) from 2000 to 2007 have been analyzed for OTA level (0.116 mu g l(-1)) and incidence (68.0%). The monitoring - the widest per number of Italian wine samples considered - analyzed the OTA contamination of wines in tanks just before bottling. OTA level and incidence were significantly higher in red (0.121 mu g l(-1), 69.4%) than in white (0.086 mu g l(-1) 61.3%) wines. Among the white wines, the incidence was significantly lower in the Moscato wines (7.3%), due to the different wine processing. The differences in the mean OTA level in the three main grapevine varieties of red wines could be related to the harvest period. Among the Nebbiolo appellations, a reduction of the OTA level was noticed with increasing the wood aging period. A significant effect of the vintage year was also registered. (C) 2010 Elsevier Ltd. All rights reserved.
引用
收藏
页码：1294 / 1297
页数：4
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