title: Assessment of ochratoxin A and tenuazonic acid in Canadian ice-wines.
abstract: Twenty-six samples of commercial ice-wine made from late-harvested grapes were assayed for the mycotoxins ochratoxin A and tenuazonic acid. Canadian wines originated in British Columbia (18) and Ontario (8). For comparison two German wines from Hesse were also studied. Four additional samples of research ice-wine originating in were also studied. In all wine samples, assays using immuno-affinity chromatography and fluorescence liquid chromatography indicated ochratoxin A below 0.15 μg/L, the limit of determination of the method. Tenuazonic acid was determined by solidphase micro-extraction and liquid chromatography and was below the limit of determination (70 μg/L) in all samples. The European Union food tolerance limit for ochratoxin A in wine is 2 μg/L. A tolerance for tenuazonic acid has not yet been established.
authors.affiliation: Cereal Research Center, Agriculture and Agri-Food Canada, 195 Dafoe Road, R3T 2M9, Winnipeg, MB, Canada, dabramson@agr.gc.ca.
authors.forename: D
authors.initials: D
authors.lastname: Abramson
authors.forename: P
authors.initials: P
authors.lastname: Delaquis
authors.forename: D
authors.initials: D
authors.lastname: Smith