Ochratoxin A and ochratoxigenic Aspergillus species in Argentinean wine grapes cultivated under organic and non-organic systems

Ponsone, M.L.; Combina, Mariana; Dalcero, Ana María; Chulze, Sofía Noemí

doi:10.1016/j.ijfoodmicro.2006.07.001

Cited by 70 publications

(48 citation statements)

References 19 publications

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“…Although there are studies on the differences between organic and non-organic grapes which focus on aspects such as antioxidant activity and phenolic composition [15], nitrogen composition [16], biogenic amines [17] and ochratoxin A [18], only one study has been found on volatile composition [2]. In this study, a comparison of odor-active compounds in Sherry wines from both types of cultivars was carried out.…”

Section: Introductionmentioning

confidence: 99%

Volatile Composition of Wines Elaborated from Organic and Non-Organic Grapes

Lorenzo¹,

Garde‐Cerdán²,

Jf³

et al. 2015

Ferment Technol

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The aim of this work was to study the evolution of volatile compounds during the alcoholic fermentation of organic and non-organic grapes. To do this, grapes were cultivated using organic and non-organic grapes; their tasting showed some differences between both types of Monastrell grapes. Throughout the alcoholic fermentation, the samples of organic grapes had higher concentration of total alcohols but lower concentration of esters and acids than the samples of conventional ones. Therefore, the volatile composition of wines from two different cultivated grapes using both agronomic practices was different. Moreover, regarding to the volatile compounds that contributed directly to wine aroma, generally organic wine had more chemicals and floral aromas, while the wines from conventional practices had more fruity aromas. Principal component analysis (PCA) showed that it is possible to differentiate between both types of wines in terms of concentration of volatile compounds formed during the alcoholic fermentation. Consequently, agronomic practices affected the grape taste, the wine volatile composition and its quality.

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Section: Introductionmentioning

confidence: 99%

Volatile Composition of Wines Elaborated from Organic and Non-Organic Grapes

Lorenzo¹,

Garde‐Cerdán²,

Jf³

et al. 2015

Ferment Technol

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“…Several reports from South America, claiming production of OTA by strains of A. japonicus or that A. niger is the major culprit for OTA accumulation in grapes, are based on morphological identification of the producing strains Chulze et al 2006;Ponsone et al 2007). This evidence has not been confirmed by molecular identification of the species and should be regarded judiciously to avoid confusion in the literature.…”

Section: Introductionmentioning

confidence: 99%

Managing ochratoxin A risk in the grape-wine food chain

Visconti

Perrone

Cozzi

et al. 2008

Food Additives & Contaminants: Part A

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The main source of ochratoxin A (OTA) in the wine food chain is the infection of grapes by ''black aspergilli'' in the field. OTA-producing black aspergilli include principally Aspergillus carbonarius, followed by A. niger and possibly A. tubingensis. They are opportunistic fungi that develop particularly on damaged berries at ripening, although they may occur and form OTA on grapes from veraison to harvest. Climatic conditions (high humidity and temperature) and geographical location are important factors favouring OTA accumulation in grape berries. The severity of aspergillus rot is influenced by excessive irrigation and rainfall prior to harvest, which causes berry splitting. In addition, berry wounds caused by insect attack provide preferential entries for black aspergilli. High OTA levels occur in grapes severely damaged by the grape moth, Lobesia botrana, particularly in Mediterranean areas. Some grape varieties display greater susceptibility to aspergillus rot due to intrinsic genetic characteristics and bunch conformation (i.e. compact4sparse). Control measures for toxigenic mycoflora in the vineyards must consider these critical control points. Proper fungicidal and insecticidal treatments can reduce OTA contamination. Nevertheless, knowledge about the fate of OTA and its distribution in wine and winery byproducts is important to manage OTA risk in contaminated stock. In our wine-making experiments, only 4% of the OTA present in grapes remained in the wine -the majority is retained in pressed grape pomaces. OTA concentration remained unchanged in wine after a 1-year aging as well as in all liquid fractions collected during vinification (i.e. must, free run wine, and wine after first and second decantation). Activated carbon can reduce OTA levels in wine but negatively affects wine quality.

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“…Studies on the red grape mycobiota using morphological criteria showed that species included within the A. niger aggregate were the dominant species and the main OTA producers in grapes from Argentina and Brazil Magnoli et al 2003;Ponsone et al 2007). Subsequent studies on grapes harvested in different grape-growing regions from Argentina showed that A. niger aggregate species were dominant, followed by A. carbonarius and A. uniseriate.…”

Section: Grape Samplesmentioning

confidence: 99%

Aspergillus and Ochratoxin A in Latin America

Chiotta

Ponsone

Combina

et al. 2016

Microbes in Food and Health

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Species within Aspergillus section Nigri and section Circundati are important sources of ochratoxin A (OTA) contamination in several foods and beverages such as cereals, grapes, spices, peanut, cocoa, wine, beer, and coffee worldwide. Few surveys showed the epidemiology, ecology, and distribution of black aspergilli occurring in crops from different Latin American regions. Within section Nigri, Aspergillus niger aggregate species are commonly the most prevalent, followed by A. carbonarius and Aspergillus uniseriate. Aspergillus ochraceus is the most important ochratoxigenic species included in the section Circundati. These species differ in their OTA-producing ability, since the percentage OTA-producer strains and the levels produced are variable. The OTA levels detected in grains and fruits also were variable, and it was shown that their damage affected the incidence of ochratoxigenic species and OTA contamination. Temperature and water activity were also key factors determining the Aspergillus section Nigri colonization and OTA accumulation in different commodities. The knowledge of the factors affecting preharvest and post-harvest contamination of foods by black aspergilla and OTA production is essential to improve the quality and safety of foods. Different strategies can be used to reduce the impact of Aspergillus and OTA accumulation. Alternative strategies to the chemical control can be biocontrol or the use of natural substances such as antioxidants and essential oils. The data presented in this review provide relevant information for using appropriate management strategies to reduce or prevent the development of ochratoxigenic species and OTA accumulation on different commodities relevant for Latin America.

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Ochratoxin A and ochratoxigenic Aspergillus species in Argentinean wine grapes cultivated under organic and non-organic systems

Cited by 70 publications

References 19 publications

Volatile Composition of Wines Elaborated from Organic and Non-Organic Grapes

Volatile Composition of Wines Elaborated from Organic and Non-Organic Grapes

Managing ochratoxin A risk in the grape-wine food chain

Aspergillus and Ochratoxin A in Latin America

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