Abstract
Ochratoxin A (OTA) is the main mycotoxin occurring in wine. This review article is focused on the distribution of this toxin and its producing-fungi in grape berries, as well as on the fate of OTA during winemaking procedures. Due to its toxic properties, OTA levels in wine are regulated in different countries; therefore, it is necessary to apply control and detoxification methods that are also discussed in this revision.
Highlights
Introduction(OTA)is isa awidespread widespreadmycotoxin mycotoxinthat thatis isproduced producedbybyseveral severalAspergillus
OchratoxinA A(OTA)(OTA)is isa awidespread widespreadmycotoxin mycotoxinthat thatis isproduced producedbybyseveral severalAspergillusAspergillusand and OchratoxinPenicilliumspecies. species
A. uvarum is an uniseriate species that is included in Aspergillus section Nigri that has been reported to occur in grapes in Mediterranean countries but any isolate has been described as Ochratoxin A (OTA) producer [34]
Summary
(OTA)is isa awidespread widespreadmycotoxin mycotoxinthat thatis isproduced producedbybyseveral severalAspergillus. OTA-producing Aspergillus species are included in and are often related to temperate regions [2]. OTA-producing Aspergillus species are included in sections Circumdati and Nigri. The main OTA-producing species in Aspergillus section Circumdati are A. steynii, steynii, A. westerdijkiae and A. ochraceus [1], whereas A. carbonarius, A. niger and A. welwitschiae are the. OTA has been found in a variety of products worldwide, such as cereals and derivatives, grape and grape products, coffee, nuts, spices, and cocoa [4] This toxin presents nephrotoxic, neurotoxic, Beverages 2018, 4, 6; doi:10.3390/beverages4010006. This toxin presents nephrotoxic, neurotoxic, teratogenic, and immunotoxic properties towards both animals and humans and has been classified as a possible human carcinogen by the International Agency for Research on Cancer [5]. This paper is a revision of the most relevant studies about this issue and compiles the results obtained related to ochratoxin presence in wine
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