Abstract
Ochratoxin A (OTA) is a mycotoxin produced by species of fungi within the genera <i>Aspergillus</i> and <i>Penicillium</i>. Optimal results in reducing the concentration of OTA in wine have been obtained with the use of decolorizing charcoal, a treatment not legally permitted for red wines. The goal of this study was to evaluate the reduction of ochratoxin A in red wines by using active dry yeast and yeast lees obtained from alcoholic fermentation. The effectiveness of the treatment depends upon the quantity of the active dry yeast used. In the case of yeast lees, the greatest reduction was found in those obtained from white wine.
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