Department of Agricultural Chemistry, Faculty of Sciences, University of Cordoba, Campus de Rabanales, E-14014 Cordoba, Spain.
J Agric Food Chem. 2010 Nov 24;58(22):11907-12. doi: 10.1021/jf1035417. Epub 2010 Nov 2.
The production pattern for ochratoxin A in grapes inoculated with Aspergillus carbonarius and changes in its concentration during raisining of Merlot, Syrah, Tempranillo, and Cabernet Sauvignon red grapes and Pedro Ximenez white grape were studied. Grapes were chamber-dried under controlled temperature and humidity conditions, with and without dipping pretreatments in alkaline emulsions of olive oil or ethyl oleate. Based on the results for the grapes that developed the fungus (Merlot and Pedro Ximenez), a temperature of 50 °C in the absence of dipping stopped ochratoxin A production and even degraded part of the toxin already formed. Both dipping pretreatments facilitated removal of the toxin and led to its virtually complete disappearance. However, dipping in the ethyl oleate emulsion caused substantial changes in the sensory characters of the musts obtained from the raisins, so it should be avoided to ensure the expected quality in the sweet wines elaborated from them.
本研究旨在探讨在接种赭曲霉（Aspergillus carbonarius）的葡萄中，赭曲霉毒素 A 的产生模式及其在梅洛（Merlot）、西拉（Syrah）、添普兰尼洛（Tempranillo）和赤霞珠（Cabernet Sauvignon）红葡萄以及佩德罗-希梅内斯（Pedro Ximenez）白葡萄葡萄干制作过程中的浓度变化。葡萄在受控温度和湿度条件下进行室干，有无橄榄油菜籽油或油酸乙酯碱性乳液浸渍预处理。根据葡萄上真菌生长的结果（梅洛和佩德罗-希梅内斯），在不浸渍的情况下，50°C 的温度可阻止赭曲霉毒素 A 的产生，甚至降解部分已形成的毒素。两种浸渍预处理都有利于去除毒素，使其几乎完全消失。然而，在油酸乙酯乳液中浸渍会导致从葡萄干中获得的葡萄汁的感官特性发生重大变化，因此应避免使用，以确保用它们酿造的甜酒具有预期的质量。
