MORATA vilma ines
Natural occurrence and production of tenuazonic acid in wine grapes in Argentina
PRENDES, LUCIANA P.; FONTANA, ARIEL R.; MERÍN, MARÍA G.; D´ AMARIO FERNÁNDEZ, AGUSTINA; BOTTINI, RUBÉN; RAMIREZ, MARÍA L.; MORATA DE AMBROSINI, VILMA I.
Food Science & Nutrition
Año: 2018 vol. 6 p. 523 - 531
A survey was carried out to determine natural occurrence of tenuazonic acid (TA) in 37 wine grape samples collected during 2016 harvest seasons in the wine grape growing region of DOC (controlled denomination of origin) San Rafael (Argentina) using a high-throughput modified QuEChERS method followed by HPLC. TA occurrence and levels founded in samples with visible symptoms of fungal growth (42 %; 104-778 µg/kg) was higher in relation to healthy samples (4 %; 77 µg/kg). In addition, Malbec, Cabernet Sauvignon and Syrah varieties showed to be more susceptible to TA contamination. To elucidate TA production and its major influencing factors in the field, inoculation experiments with three A. alternata strains were done in wine grapes. Two out of three strains were capable of TA production among the evaluated conditions and the highest TA production was observed at 15º C and 25 °C after 24 days of incubation. Importantly, nutritional composition of grapes results appropriate for A. alternata growth and TA production and together with the adequate field conditions favors TA presence in wine grapes.