title: Influence of physical and chemical characteristics of wine grapes on the incidence of Penicillium and Aspergillus fungi in grapes and ochratoxin A in wines.
abstract: The incidence of filamentous fungi and toxin levels in grapes and wines varies depending on the variety of grapes, the wine region, agricultural practices, weather conditions, the harvest and the winemaking process. In this sense, the objective of this study was to evaluate the diversity of Aspergillus and Penicillium fungi isolated from wine grapes of the semi-arid tropical region of Brazil, evaluate the presence of ochratoxin A (OTA) in the experimental wine and verify if there is a correlation between occurrence of these fungi and the physicochemical characteristics of the wine grapes grown in the region. For the isolation of fungi we used the direct plating technique. The presence of OTA in the experimental wine was detected by high-performance liquid chromatography. The species found were Aspergillus niger, A. carbonarius, A. aculeatus, A. niger Aggregate, A. flavus, A. sojae, Penicillium sclerotiorum, P. citrinum, P. glabrum, P. decumbens, P. solitum and P. implicatum. All isolates of A. carbonarius were OTA producers and all P. citrinum were citrinin producers. The highest concentration of OTA was found in red wine (0.29μg/L). All species identified in this study, except A. flavus, showed a positive correlation with at least one physicochemical parameter assessed, highlighting the pectin content, total sugar, total acidity and phenolic compounds.
authors: Federal University of Lavras, Lavras, Brazil.
authors: Luísa
authors: L
authors: Freire
authors: Federal University of Lavras, Lavras, Brazil.
authors: Fabiana Reinis Franca
authors: FRF
authors: Passamani
authors: Federal University of Lavras, Lavras, Brazil.
authors: Ariela Betsy
authors: AB
authors: Thomas
authors: Empresa Brasileira de Pesquisa Agropecuária/EMBRAPA, Semiárido, Petrolina, PE, Brazil.
authors: Rita de Cássia Mirela Resende
authors: RCMR
authors: Nassur
authors: Federal University of Lavras, Lavras, Brazil.
authors: Lais Mesquita
authors: LM
authors: Silva
authors: Fundação Ezequiel Dias, Belo Horizonte, MG, Brazil.
authors: Fabiano Narciso
authors: FN
authors: Paschoal
authors: Empresa Brasileira de Pesquisa Agropecuária/EMBRAPA, Semiárido, Petrolina, PE, Brazil.
authors: Giuliano Elias
authors: GE
authors: Pereira
authors: Fundação Ezequiel Dias, Belo Horizonte, MG, Brazil.
authors: Guilherme
authors: G
authors: Prado
authors: Federal University of Lavras, Lavras, Brazil. Electronic address: luisrb@dca.ufla.br.
authors: Luís Roberto
authors: LR
authors: Batista
mesh_terms: D001230:Aspergillus / Q000302:isolation & purification / Q000378:metabolism*; D001938:Brazil; D002851:Chromatography, High Pressure Liquid; D005506:Food Contamination / Q000032:analysis*; D009793:Ochratoxins / Q000032:analysis* / Q000378:metabolism; D010407:Penicillium / Q000302:isolation & purification / Q000378:metabolism*; D027843:Vitis / Q000378:metabolism / Q000382:microbiology; D014920:Wine / Q000032:analysis* / Q000382:microbiology
chemical_list: D009793:Ochratoxins; C025589:ochratoxin A
keywords: A. carbonarius; Grape varieties; Mycotoxins; Phenolic compounds