Reduction of Ochratoxin A Contamination in Red Wines by Oak Wood Fragments

• Michele Savino ^[1] ; Patrizio Limosani ^[1] ; Emilia García Moruno ^[1]
  1. [1] CRA-Istituto Sperimentale per l’Enologia
• Localización: American Journal of Enology and Viticulture, ISSN 0002-9254, Vol. 58, Nº 1, 2007, págs. 97-101
• Idioma: inglés
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• Resumen

  • Ochratoxin A (OTA) is a mycotoxin that contaminates different plant products and foods, including grapes and wine. Although many different approaches are available for OTA decontamination, most have not been adopted because of high cost or practical difficulties. This study evaluated reduction of ochratoxin A concentration in red wines using oak wood fragments. The effectiveness of the treatment depended upon the quantity of the oak wood fragments (chips and powder) used; best results were obtained with powder.