Mycotoxins in wine with special attention on ochratoxin A

Abstract

Wine quality is a complex, multi - layered conception consisting of numerous factors such as sensory characteristics, chemical composition, legislation, market - consumer, with hygienic - toxicological factor being of special importance due to growing demands for health safe foods. This paper shows the results of studies carried out up till now concerning the mycotoxins in wine (Aflatoxins, Trichothecens, Patulin), with special attention paid to ochratoxin A, most frequently present in grapes, must and wine, and to the influence of certain technological operations and processes during wine making. Due to its high toxicity, the presence of ochratoxin A has been limited to 2 μg/l by EU EG regulation 123/2005.

Kvalitet vina je kompleksan, višeslojni pojam sastavljen od većeg broja činilaca poput senzorskih karakteristika, hemijskog sastava, zakonodavno-pravnog, tržišno-potrošačkog, pri čemu higijensko-toksikološki ima poseban značaj s obzirom na sve izraženije zahteve za zdravstveno bezbednom hranom. U radu su prikazani rezultati dosadašnjih istraživanja mikotoksina u vinu (aflatoksini, trihotecen, patulin), pri čemu je posebna pažnja posvećena najčešće prisutnom ohratoksinu A na grožđu, u širi i vinu i uticaj pojedinih tehnoloških operacija i procesa u toku proizvodnje vina na njegov sadržaj. S obzirom na njegovu visoku toksičnost Evropska Unija EG regulativom 123/2005. svela je najviše dozvoljenu količinu ohratoksina A na 2 μg/l.