The fate of mycotoxins during the distillation process of barley shochu, a distilled alcoholic beverage.
Mycotoxins are frequent contaminants of grains and critical risk substances for brewers. Fermented barley mash contaminated artificially with 13 representative mycotoxins was distilled with small-scale apparatuses to elucidate the possibility of mycotoxin transfer from mash to distillates. None of these were detected in the distillates. The distillation process can effectively reduce the contamination risk posed by mycotoxins in distilled alcoholic beverages.
Research Laboratories for Food Safety Chemistry, Asahi Group Holdings, Ltd., Moriya, Ibaraki, Japan.
Yasushi
Y
Nagatomi
Tomonori
T
Inoue
Atsuo
A
Uyama
Naoki
N
Mochizuki
D000434:Alcoholic Beverages; D001274:Atmospheric Pressure; D057168:Distillation / Q000379:methods*; D005511:Food Handling / Q000379:methods*; D001467:Hordeum / Q000737:chemistry*; D009183:Mycotoxins / Q000737:chemistry*
D009183:Mycotoxins