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Food Microbiol. 2006 Aug;23(5):411-7. Epub 2005 Oct 10.

Influence of yeast strain on ochratoxin A content during fermentation of white and red must.

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  • 1C.R.A. Istituto Sperimentale per l'Enologia, Sede Operativa di Velletri Via Cantina Sperimentale 1, 00049 Velletri (Roma), Italy.


The aim of this work was to examine whether the yeast strains, responsible for alcoholic fermentation, have an influence on the concentration of ochratoxin A (OTA) in wine. Before the fermentation, OTA was added to musts up to a concentration of about 2 microg/l. OTA content was determined in white and red wines resulting from respective musts and in methanolic extract of the yeast lees (MEL). Data showed a significant reduction of OTA at the end of alcoholic fermentation. However, depending on the yeast strain involved in the fermentation, there was a difference in the content of OTA in the wines. The percentage of OTA removal during the fermentation was between 46.83% and 52.16% in white wine and between 53.21% and 70.13% in red wine. The absence of degradation products suggested an adsorption mechanism. OTA concentration in MEL resulting from red must fermentation was higher than in white. A significant amount of OTA was not recovered either from wine or from MEL.

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