title: What is the source of ochratoxin A in wine?
abstract: During a microvinification trial using natural mouldy grapes from a research experimental vineyard, ochratoxin A (OTA) contaminated white wine was obtained. Potential OTA-producing mycobiota of grape samples used in this microvinification process was assessed. Only Aspergillus carbonarius isolates were detected as producers of OTA. Our report is a strong evidence of the contribution of A. carbonarius in the OTA contamination in wine.
authors.affiliation: Department de Sanitat i d'Anatomia Animals, Facultat de Veterinaria, Universitat Autonoma de Barcelona, Bellaterra, Spain. Javier.Cabanes@uab.es
authors.forename: F J
authors.initials: FJ
authors.lastname: Cabañes
authors.forename: F
authors.initials: F
authors.lastname: Accensi
authors.forename: M R
authors.initials: MR
authors.lastname: Bragulat
authors.forename: M L
authors.initials: ML
authors.lastname: Abarca
authors.forename: G
authors.initials: G
authors.lastname: Castellá
authors.forename: S
authors.initials: S
authors.lastname: Minguez
authors.forename: A
authors.initials: A
authors.lastname: Pons
mesh_terms: D001230:Aspergillus / Q000302:isolation & purification / Q000378:metabolism*; D005506:Food Contamination / Q000032:analysis; D005511:Food Handling / Q000379:methods; D005516:Food Microbiology; D009793:Ochratoxins / Q000302:isolation & purification* / Q000633:toxicity; D027843:Vitis / Q000382:microbiology; D014920:Wine / Q000032:analysis* / Q000382:microbiology
chemical_list: D009793:Ochratoxins; C025589:ochratoxin A