title: Survey: Ochratoxin A in European special wines.
abstract: The occurrence of Ochratoxin A (OTA) was examined in 121 special wines made using different winemaking techniques and from many European origins. The wine groups with the highest OTA content and occurrence, above 90%, were those were the must was fortified before fermentation (mean: 4.48μg/l) and those made from grapes dried by means of sun exposure (mean: 2.77μg/l). Fortified wines with long aging in wooden casks were about 50% contaminated, with OTA levels below 1.00μg/l. Wines affected by noble rot, late harvest wines and ice wines did not contain OTA. Overall, 19.8% of the wines studied contained OTA levels above the maximum permissible limit for the European Union (2μg/kg) in wine (excluding liqueur wines).
authors.affiliation: Food Technology Department, University of Lleida, UTPV-CeRTA, Av. Alcalde Rovira Roure 191, 25198 Lleida, Spain.
authors.forename: Ana
authors.initials: A
authors.lastname: Valero
authors.affiliation: Food Technology Department, University of Lleida, UTPV-CeRTA, Av. Alcalde Rovira Roure 191, 25198 Lleida, Spain.
authors.forename: Sonia
authors.initials: S
authors.lastname: Marín
authors.affiliation: Food Technology Department, University of Lleida, UTPV-CeRTA, Av. Alcalde Rovira Roure 191, 25198 Lleida, Spain.
authors.forename: Antonio J
authors.initials: AJ
authors.lastname: Ramos
authors.affiliation: Food Technology Department, University of Lleida, UTPV-CeRTA, Av. Alcalde Rovira Roure 191, 25198 Lleida, Spain. Electronic address: vsanchis@tecal.udl.es.
authors.forename: Vicente
authors.initials: V
authors.lastname: Sanchis
keywords: Dessert wines; European wines; Ochratoxin A; Winemaking