INVESTIGADORES
CHULZE Sofia Noemi
congresos y reuniones científicas
Título:
Evolution of ochratoxin A content from must to wine in a pilot scale vinification process
Autor/es:
PONSONE, L; COMBINA, M; DALCERO, A; CHULZE, S
Lugar:
Buenos Aires
Reunión:
Congreso; III Congreso Argentino de Microbiologia de Alimentos; 2006
Institución organizadora:
Asociacion Argentina de Microbiologia
Resumen:
Ochratoxin A (OTA) is a nephrotoxic and carcinogenic mycotoxin, and showed teratogenic, immunotoxic and possibly neurotoxic and genotoxic properties. The occurrence of this toxin has been reported in various vegetable products, such as cereals, grapes, beer and wine (Sage et al. 2002). The aim of this work was to evaluate the evolution of OTA content from must to wine during the red wine making process, in a pilot scale vinification. The study was done using most from one variety of red grapes (Tempranillo) cultivated under two different cropping practices (organic and conventional). Four sets of assays were analyzed: (A) Tempranillo under conventional cropping practice inoculated with a commercial yeast strain with high fermentation rate  EC1118; (B) Tempranillo under organic cropping practice inoculated with a commercial yeast strain with high fermentation rate EC1118; (C) Tempranillo under conventional cropping practice inoculated with a commercial yeast strain with moderate fermentation rate ICV D80 ; (D) Tempranillo under organic cropping practice inoculated with a commercial yeast strain with moderate fermentation rate ICV D80. Ochratoxin A was added to the initial must in order to get an initial concentration of about 6mg/L. Samples were collected, in duplicate, on different periods through the process. Progress of the alcoholic fermentations and malolactic were monitored according to Iland et al. 1993. Titratable and volatile acidity, pH, and concentrations of ethanol, sugar and SO2 were determined by standard methods (O.I.V. 1990).  OTA analysis   was done according to Visconti et al (2001). The OTA levels during the vinifications dropped in average about 85%. The reduction in OTA concentration could be explained due to the fermentation process. Adsorption of the toxin to the yeasts lees could occur.  The type of S. cerevisiae strains added showed no effect in the toxin reduction.