Journal
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
Volume 46, Issue 6, Pages 473-478Publisher
TAYLOR & FRANCIS INC
DOI: 10.1080/10408390500215803
Keywords
Ochratoxin A; wines; grapes; Aspergillus spp.; Penicillium spp.
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Ochratoxin A ( OTA) are synthesized mainly by different species of Aspergillus and Penicillium being its human toxicological effects reflected in different countries due to the consumption of different foods and beverages such as red, white, rose, and special wines. This review presents an overview of the direct ( meteorological conditions, grape cultivation, and wine-making techniques) and indirect ( latitude, year of production, use of pesticides, presence of spoilage microorganisms, conditions of storage of the harvested grapes, type of maceration, and conditions of fermentation), factors affecting the presence of OTA in wines.
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