Ogratoxin A in Grape and Wine

Abstract

Ochratoxin A (OTA) is a mycotoxin, toxic to humans and animals and naturally found in a wide range of different foods and agricultural products including grape and wine especially European red wine. Wine grape contaminated by black aspergilli (Aspergillus section) in particular Aspergillus carbonarius and Aspergillus niger aggregate is considered to be the main cause of OTA contamination in wine. Climatic condition, vineyard management and wine making process are the main factors effecting OTA contamination in grape and wine. In Thailand, the popularity of European wine consumption has increased. Many areas of country can cultivate wine grapes and produce wine for domestic and export sales. Therefore, the knowledge of wine science (oenology) in Thailand has become more necessary. The majority of the current knowledge mainly focuses on a development of the fermentation processes to achieve a taste as European wine. However, the scientific knowledge about OTA contamination and ochratoxigenic fungi in wine grape in Thailand is still limited. This article aims to gather research data of the incidence of OTA contamination and OTA producing fungi in grape and wine including the factors affecting OTA contamination. These may be used as a guideline for preventing and monitoring OTA contamination in Thai wine grape and Thai wine.