HACCP to control microbial safety hazards during winemaking: Ochratoxin A

In this work, an effort is made to elucidate the main hazard of microbial origin in winemaking, the presence of ochratoxin A (OTA), which has not yet been considered from an HACCP (Hazard Analysis and Critical Control Points) point of view, and for which a limit of <2 μg/L has recently been set by the Office International de la Vigne et du Vin (OIV, International Vine and Wine Organisation) and EU authorities. We describe and outline the incoming OTA safety hazard in every stage of the process, from the grape harvest to distribution of the final product. We also propose preventive measures and determine the critical factors and critical limits in the process. The study reveals that the principal CCP for wine safety is the reduction to ⩽1% of grapes contaminated with OTA before the grape juice is obtained. Preventive measures and limits for the percentage of grapes contaminated with OTA are given.