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2011•Food Additives & Contaminants Part AOpen access

Detection of ochratoxin A andcis- andtrans-resveratrol in red wines and their musts from Calabria (Italy)

Monica Rosa Loizzo, Stefania Nigro, Damiano De Luca, Francesco Menichini

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Abstract

The natural occurrence of ochratoxin A (OTA) and cis- and trans-resveratrols in red wines has been widely reported. The aim of this work was to evaluate the ochratoxin A (OTA) and both cis- and trans-resveratrol content of red wine (from must to wine) in a pilot-scale vinification process in Calabria (Italy). Eleven samples were collected at different stages of vinification and analysis was carried out by HPLC. Wine from manufacturer 3 contained the highest amount of trans-resveratrol (3.41 mg l(-1)). This wine was characterized by an Aglianico-Magliocco grape variety. Interestingly, data regarding OTA showed that the value of this contaminant was low in all analyzed samples and, in each case, below the legal limit (2.0 mg l(-1) (ppb)). Overall, the results demonstrated the high quality of wines produced in Calabria.

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What this paper is about

The natural occurrence of ochratoxin A (OTA) and cis- and trans-resveratrols in red wines has been widely reported. The aim of this work was to evaluate the ochratoxin A (OTA) and both cis- and trans-resveratrol content of red wine (from must to wine) in a pilot-scale vinification process in Calabria (Italy). Eleven samples were collected at different stages of vinification and analysis was carried out by HPLC. Wine from manufacturer 3 contained the highest amount of trans-resveratrol (3.41 mg l(-1)). This wine was characterized by an Aglianico-Magliocco grape variety. Interestingly, data regarding OTA showed that the value of this contaminant was low in all analyzed samples and, in each case, below the legal limit (2.0 mg l(-1) (ppb)). Overall, the results demonstrated the high quality of wines produced in Calabria.

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Available abstract

The natural occurrence of ochratoxin A (OTA) and cis- and trans-resveratrols in red wines has been widely reported. The aim of this work was to evaluate the ochratoxin A (OTA) and both cis- and trans-resveratrol content of red wine (from must to wine) in a pilot-scale vinification process in Calabria (Italy). Eleven samples were collected at different stages of vinification and analysis was carried out by HPLC. Wine from manufacturer 3 contained the highest amount of trans-resveratrol (3.41 mg l(-1)). This wine was characterized by an Aglianico-Magliocco grape variety. Interestingly, data regarding OTA showed that the value of this contaminant was low in all analyzed samples and, in each case, below the legal limit (2.0 mg l(-1) (ppb)). Overall, the results demonstrated the high quality of wines produced in Calabria.

Key concepts: Ochratoxin A, Wine, Food science, Chemistry, Ochratoxin, Grape wine, Mycotoxin

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Detection of ochratoxin A andcis- andtrans-resveratrol in red wines and their musts from Calabria (Italy) — Research Paper | ScholarLens