Abstract
This chapter provides an update on the occurrence of fungal species and mycotoxin contaminations of grapes and grape-derived products in the Mediterranean area. In fact, after cereals, wine represents the second source of human exposure to the mycotoxin ochratoxin A (OTA). Several factors, such as climatic conditions of the producing area, varietal susceptibility, and winemaking techniques, could determine a different level of OTA contamination in grape and grape-derived products. Generally, red wines might be the most contaminated types of wines. In addition, wines produced by dehydrated grapes and grape juices and dried vine fruits may result in high OTA levels. Aspergillus carbonarius and A. niger “aggregate” are the main fungal species causing grape rot and producing OTA in the grape chain. Pre- and postharvest preventive control measures are the best methods for managing OTA contaminations.
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