aspectos relacionados à presença de fungos toxigênicos em uvas e ocratoxina a em vinhos aspects related to the presence of toxigenic fungi in grapes and ochratoxin a in wines
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2009
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Abstract
A colonização dos Aspergillus da secção Nigri nas uvas durante o cultivo é a principal fonte de ocratoxina A (OTA) nos vinhos. A. carbonarius e A. niger são os principais produtores desta micotoxina em uvas e são fungos oportunistas que, se desenvolvem, principalmente, nas bagas danificadas durante seu amadurecimento. A produção de OTA em uvas é influenciada pelas condições climáticas e áreas geográficas, bem como pela variedade de uva, pelo sistema de cultivo e pelos danos causados nas uvas por insetos, infecção fúngica ou excesso de irrigação e chuva. As medidas para o controle de fungos toxigênicos devem considerar esses pontos críticos de controle. A OTA presente nas uvas é transferida para o vinho durante o processo de vinificação, sendo que um aumento na concentração de OTA ocorre após a maceração das uvas. Durante o envelhecimento do vinho, observa-se que a toxina permanece estável, pois a mesma concentração de OTA é encontrada no vinho após um ano de armazenamento. Boas práticas de produção, como, por exemplo, a seleção e separação dos cachos de uva com desenvolvimento fúngico visível auxilia, consideravelmente, na redução dos níveis de contaminação por fungos produtores de OTA, bem como dos níveis dessa micotoxina nos vinhos.
The infection of grapes by 'black aspergilli' in the field is the main source of ochratoxin A (OTA) in the wine. Aspergillus carbonarius and A. niger fungi are the main producers of this mycotoxin in grapes. They are opportunistic fungi that develop mainly on damaged berries at ripening. The production of OTA in grapes is influenced by climatic conditions, geographical location, grape varieties, crop system, berries damage caused by insets, fungal infection or excessive irrigation and rainfall. Control measures for toxigenic mycoflora in the vineyards must consider these critical control points. OTA in grapes is transferred to wine during vinification and an increase of OTA concentration in must was observed during maceration. The toxin remains stable during wine aging because the same OTA concentration is found in wine after 1 year. Good Agriculture Practices including balanced soil tillage, irrigation, nitrogen fertilization and pruning associated with Good Manufacturing Practices, such as separation of rot bunches helps considerably to reduce OTA-producing fungi and levels of mycotoxin in wine.
The infection of grapes by 'black aspergilli' in the field is the main source of ochratoxin A (OTA) in the wine. Aspergillus carbonarius and A. niger fungi are the main producers of this mycotoxin in grapes. They are opportunistic fungi that develop mainly on damaged berries at ripening. The production of OTA in grapes is influenced by climatic conditions, geographical location, grape varieties, crop system, berries damage caused by insets, fungal infection or excessive irrigation and rainfall. Control measures for toxigenic mycoflora in the vineyards must consider these critical control points. OTA in grapes is transferred to wine during vinification and an increase of OTA concentration in must was observed during maceration. The toxin remains stable during wine aging because the same OTA concentration is found in wine after 1 year. Good Agriculture Practices including balanced soil tillage, irrigation, nitrogen fertilization and pruning associated with Good Manufacturing Practices, such as separation of rot bunches helps considerably to reduce OTA-producing fungi and levels of mycotoxin in wine.
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welke2009cinciaaspectos
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| Authors | ;Juliane Elisa Welke;Michele Hoeltz;Isa Beatriz Noll |
| Journal | Trials |
| Year | 2009 |
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