Fungi and ochratoxin A detected in healthy grapes for wine production.
OBJECTIVE
The mycoflora of healthy grapes (i.e. without visible symptoms of rot) for wine production in Portuguese wine-making regions was assessed and its potential for ochratoxin A (OTA) production evaluated. The OTA content of grapes was also determined.


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 l(-1).


CONCLUSIONS
OTA is being produced in healthy berries by Aspergillus species, namely A. carbonarius, at levels below the maximum recommended limit of 2,000 ng l(-1) in wine.


CONCLUSIONS
The OTA concentration detected in healthy Portuguese grapes does not represent a risk to wine regarding the legal limit established.
Serra
R
R
Centro de Engenharia Biológica, Universidade do Minho, Campus de Gualtar, Braga, Portugal.
Mendonça
C
C
Venâncio
A
A
D001235:Aspergillus ochraceus / Q000302:isolation & purification; D002851:Chromatography, High Pressure Liquid / Q000379:methods; D002980:Climate; D005658:Fungi / Q000145:classification / Q000302:isolation & purification*; D009793:Ochratoxins / Q000032:analysis*; D011174:Portugal; D011891:Rain; D013696:Temperature; D027843:Vitis / Q000737:chemistry* / Q000382:microbiology*; D014920:Wine
D009793:Ochratoxins; C025589:ochratoxin A