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Food Addit Contam. 2003 Jan;20(1):74-83.

Ochratoxin A concentrations in Greek domestic wines and dried vine fruits.

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  • 1General Chemical State Laboratory of Greece, Division of Environment, 16 An. Tsoha Str., GR-11521 Athens, Greece.


A survey for the presence of ochratoxin A (OTA) was conducted from 1995 to 1999 on 268 locally produced commercial wines, and on 81 samples of domestic dried vine fruits (currants and sultanas) collected between 1998 and 2000 from sites of primary storage and processing. The OTA concentration in red dry wines (n = 104, median = 0.09 microgram l(-1)) was not significantly different from that for white (n = 118, median = 0.06 microgram l(-1)) and rosé (n = 20, median = 0.08 microgram l(-1)) wines. Eighteen samples of dessert wines (sweet, semi-sweet, semi-dry) and eight samples of retsina wine showed larger OTA concentrations with medians of 0.33 and 0.27 microgram l(-1), respectively. Our data indicate that the geographic region of origin influences OTA contamination for the red dry wines. In fact, a trend of increasing OTA contamination was observed for red wines from northern to southern Greece. Regarding the OTA levels in dried vine fruits, sultanas (n = 27, median = 0.6 microgram kg(-1)) were less contaminated than currants (n = 54, median = 1.3 microgram kg(-1)). Also, sultanas produced in 2000 and currants produced in 1999 showed the lowest incidence of OTA contamination, with medians of 0.3 and 0.9 microgram kg(-1), respectively.

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