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Item Occurrence of ochratoxin A in Rioja Alavesa wines(2011-05-01) Quintela, Silvia; Villarán, M. Carmen; Armentia, Iratxe López De; Elejalde, Edurne; Alimentación SostenibleIn this survey the influence of the geographical location and the kind of wine in the concentration of ochratoxin A (OTA) was studied. Forty percent of the Spanish wine market belongs to the Rioja Qualified Designation of Origen (DOCa Rioja) wines, which are already worldwide known. A total of 100 wines from the Rioja Alavesa (RA) production area of the DOCa Rioja were analysed, using immunoaffinity column clean-up and high-performance liquid-chromatography with fluorimetric detection (detection limit 0.002 μg/l). The presence of OTA was greater in wines produced in low rainfall and high temperature regions. The geographical location and kind of wine did not seem to have influence on the OTA concentration. The mean OTA concentration of RA wines was 0.035 μg/l and its contribution to mean daily OTA intake could be considered negligible, representing a 0.07% of the latest tolerable weekly intake (TWI) established in 2006 by EFSA.Item Ochratoxin A in Spanish exportation wine market(2012-06) Quintela, Silvia; Villarán, Ma Carmen; López de Armentia, Iratxe; Elejalde, Edurne; Alimentación SostenibleThe Rioja Qualified Designation of Origin (DOCa Rioja) is leader of the Spanish market of quality wines, with nearly the 40% of the total sales of Spanish wines. It has a great international prestige and it exports about 30% of its production, mainly to Germany, Switzerland, the United Kingdom and the United States. A study on ochratoxin A (OTA) occurrence in DOCa Rioja exportation wine market was carried out. Wines from Australia, France, Italy and Spain were analyzed. An analytical method based on immunoaffinity column clean-up and high-performance liquid-chromatography with fluorimetric detection (detection limit 0.002μg/l) was used to determine the occurrence of OTA in wines. The mean OTA concentration of the analyzed wines was 0.077μg/l and its contribution to the latest mean weekly OTA intake established and published by European Food Safety Authority in 2006 could be considered negligible. The highest OTA presence and concentration in wines from the southern wine-growing European regions was observed. The OTA occurrence found in the wines analyzed in this survey, was significantly higher than the one obtained in DOCa Rioja wines in a previous survey carried out by our team.Item Ochratoxin a removal from red wine by several oenological fining agents: Bentonite, egg albumin, allergen-free adsorbents, chitin and chitosan(2012-07) Quintela, S.; Villaran, M. C.; De Armentia, López I.; Elejalde, E.; Alimentación SostenibleThe ability of several oenological fining agents to remove ochratoxin A (OTA) from red wine was studied. The adsorbents tested were activated sodium bentonite, egg albumin, allergen-free adsorbents (complex PVPP, plant protein and amorphous silica (complex) and high molecular weight gelatine), and the non-toxic biodegradable polymers (chitin and chitosan). Several dosages within the oenological use range were tested and the wine pH, colour parameters and polyphenol concentration impact associated with each fining agent were studied. Generally, OTA removal achieved in all treatments was higher when the adsorbent dosage increased, but the impact on wine quality also was higher. Chitin at 50ghl_1 removed 18% the OTA without affecting significantly the wine-quality parameters. At the highest dosage tested the gelatine and complex treatments achieved greater OTA removal (up to 39-40%) compared with bentonite, egg albumin and chitin. Moreover, the gelatine and the complex had a lower impact on colour parameters and polyphenol concentration compared with chitosan, whilst OTA was reduced to around 40%. Chitosan achieved the greatest OTA removal (67%), but it strongly affected the wine-quality parameters. Otherwise, bentonite showed a relative efficiency to remove OTA, but the CI value decreased considerably. The egg albumin treatment only removed OTA up to 16% and moreover affected strongly the CI value and CIELab parameters. The results of this survey showed that the non-toxic chitin adsorbent and the allergen-free adsorbents tested could be considered as alternative fining agents to reduce OTA in red wine.Item Ochratoxin A removal in wine: A review(2013-04-01) Quintela, Silvia; Villarán, M. Carmen; López de Armentia, Iratxe; Elejalde, Edurne; Alimentación SostenibleOchratoxin A (OTA) is a mycotoxin mainly produced in wine grapes by Aspergillus carbonarius fungal species. This mycotoxin is a potent nephrotoxin with immunosuppressive, teratogenic and carcinogenic properties and has been classified as a possible carcinogen to humans. Reports on OTA in wine revealed that its occurrence is worldwide and that red wine generally contains a higher OTA amount than white and rosé wine. The European Commission sets in 2005 the limit of OTA in wine at 2 μg/l. In the world trade the wine is an important beverage and the OTA presence in it could represent a risk to the wine economy. In this paper the physical, chemical and microbiological methods employed for the purpose of removal OTA in wine are reviewed. Among the several physical methods that may be applied, the dilution with non contaminated food-stuffs is forbidden in the European Union. The OTA may be practically reduced through the remove of mouldy grapes or bunches before entering in the winemaking process, but sometimes this may not be economically feasible for the wine industry. Chemical methods are the most widely used to remove OTA in wine. Several oenological fining agents have been tested with different degrees of success, depending on the fining agent used, its type and dosage applied, as well as the OTA concentration in the wine. Allergen free and non toxic biodegradable chitin adsorbents are good alternatives to reduce OTA in wine in comparison with the most widely adsorbents used in the winemaking process. Microbiological methods may be a good alternative to OTA detoxification in wines. The OTA degradation by microbiological methods has not been yet achieved, though it is known that can be adsorbed by some yeast and bacteria strains.