Grazioli B, Fumi M D, Silva A
Institute of Oenology and Food Engineering, Faculty of Agriculture, Università Cattolica del Sacro Cuore, Via E. Parmense 84, 29100 Piacenza, Italy.
Int J Food Microbiol. 2006 Sep 1;111 Suppl 1:S93-6. doi: 10.1016/j.ijfoodmicro.2006.01.045. Epub 2006 May 22.
Available data show that ochratoxin A (OTA) is a possible contaminant of wine and its concentration is higher in red wines than in white and rosé. The aim of this work was to study the fate of OTA during the main stages of the winemaking process (crushing, maceration, alcoholic fermentation, malo-lactic fermentation, bottle-aging) and the influence of technological treatments on OTA concentration in order to identify the critical process steps. Attention was focused on red winemaking, in different wineries in the south of Italy, with two naturally OTA contaminated grape varieties ('Negroamaro' and 'Primitivo') and on different vintages (2001-2002-2003). The results show that no OTA is produced during winemaking, but each operation during winemaking can modify OTA content. The OTA present in grapes to a certain degree is released to the juice during crushing. Maceration increases the OTA content, while alcoholic and malo-lactic fermentation cause a reduction in OTA in the wine.
现有数据表明，赭曲霉毒素A（OTA）可能是葡萄酒的一种污染物，其在红葡萄酒中的浓度高于白葡萄酒和桃红葡萄酒。本研究的目的是探究OTA在酿酒过程主要阶段（破碎、浸渍、酒精发酵、苹果酸-乳酸发酵、瓶内陈酿）中的变化情况，以及工艺处理对OTA浓度的影响，从而确定关键工艺步骤。研究重点关注意大利南部不同酒庄采用两种天然受OTA污染的葡萄品种（“黑曼罗”和“普里米蒂沃”）酿造红葡萄酒的过程，以及不同年份（2001 - 2002 - 2003年）的情况。结果表明，酿酒过程中不会产生OTA，但酿酒过程中的每个操作都会改变OTA含量。葡萄中存在的OTA在破碎过程中会有一定程度地释放到汁液中。浸渍会增加OTA含量，而酒精发酵和苹果酸-乳酸发酵会使葡萄酒中的OTA含量降低。
