Ochratoxin A removal in wine: A review

Quintela, Silvia; Villarán, Ma Carmen; Armentia, Iratxe López de; Elejalde, Edurne

doi:10.1016/j.foodcont.2012.08.014

Cited by 98 publications

(57 citation statements)

References 40 publications

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“…A variety of physical and chemical approaches to counteract the OTA problem were proposed; however, some limitations including the loss of nutritional and organoleptic qualities, the high cost and some practical difficulties were reported. The most recent approach is the use of microorganisms able to bind OTA …”

Section: Introductionmentioning

confidence: 99%

Ochratoxin A released back into the medium by Saccharomyces cerevisiae as a function of the strain, washing medium and fermentative conditions

et al. 2014

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Section: Introductionmentioning

confidence: 99%

Ochratoxin A released back into the medium by Saccharomyces cerevisiae as a function of the strain, washing medium and fermentative conditions

et al. 2014

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“…histamine, ochratoxin A (OTA) and ethyl carbamate, all deriving by microbial enzymatic activity [52]. Different approaches have been conceived to remove OTA in wines, since OTA can be adsorbed by some yeast and bacteria strains [53]. …”

Section: Grape and Wine Biotechnology 232mentioning

confidence: 99%

Grape Microbiome: Potential and Opportunities as a Source of Starter Cultures

Bozoudi¹,

Tsaltas²

2016

Grape and Wine Biotechnology

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Grape microbiome is the source of a vastly diverse pool of filamentous fungi, yeast and bacteria that will play a coordinated role for the quality of the produced wines. In recent times, the significance of this pool of microorganisms with a long list of studies of the microbial ecology of grape berries of different geographical origin, cultural practices, grape varieties and climatic conditions has been acknowledged. Similarly, the ongoing microbial evolution of must fermentations has been fully uncovered. All these ecology studies, along with detailed metabolic studies and sensorial characterisations of the produced wines, led to the suggestion of the microbial terroir. These new concepts are today leading worldwide research efforts to the production of unique wines, preserving their historical identity and verifying their quality and geographical origin. This chapter is a quick but thorough and up-to-date review of how autochthonous microbiota highlight the terroir in wines, a comparison of commercial and wild yeast strains and how this biodiversity has been explored. Moreover, technological, physiological and oenological selection criteria will be under consideration. At the end, the positive and negative aspects of wild vinifications, the technological problems of wild strains and some suggestions for the future in starter cultures will be presented.

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“…Ochratoxin A (OTA), produced by Aspergillus spp., is one such metabolite implicated as a human carcinogen and associated with liver and kidney toxicity [22]. In the European Union (EU), wine consumption is estimated to be the second greatest dietary source of OTA after cereals.…”

Section: Figure 182 Sources Of Taints From the Vineyard Shown In Immentioning

confidence: 99%