| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 2099674 | Trends in Food Science & Technology | 2006 | 10 Pages |
Ochratoxin A is a nephrotoxic compound which was first detected in wine in the nineties. Since then, several grape-derived products have been found to be potentially contaminated. Ochratoxin contamination of grapes takes place in the field and is caused mainly by black Aspergilli, especially A. carbonarius. Several factors affect ochratoxin production by black Aspergilli on grapes. Attempts have been made to lower fungal contamination and thereby ochratoxin contamination of grapes, with varying success. This review attempts to give an overview of our recent knowledge regarding the occurrence and detection of, and legislation for ochratoxins in grapes and grape-derived products. We will also discuss the potential sources of ochratoxin contamination, and possible strategies for control of ochratoxins in wines and other grape products.
