Monitoring of ochratoxin A during the fermentation of different wines by applying high toxin concentrations

C. Csutorás, L. Rácz, K. Rácz, P. Futo, P. Forgó, A. Kiss

Research output: Article

10 Citations (Scopus)

Abstract

The change of ochratoxin A (OTA) content during must fermentation processes in different white, rose and red must samples was investigated by the use of selected yeast strains of Saccharomyces cerevisiae as starter cultures. Levels of OTA in wine must and lees were determined by high-performance liquid chromatography (HPLC) combined with diode array detection (DAD). Due to the addition of yeast strains the OTA concentration of the liquid phase decreased by 73-90%, while in the lees it increased continuously during the 90 day long fermentation period. The removal efficiency of OTA increased in the following order: white <rose <red musts. The fermentation process and the life-circle of the yeast strains were not affected by the added amount of OTA.

Original languageEnglish
Pages (from-to)182-184
Number of pages3
JournalMicrochemical Journal
Volume107
DOIs
Publication statusPublished - márc. 2013

Fingerprint

Wine
Fermentation
Yeast
Monitoring
Starters
High performance liquid chromatography
Diodes
ochratoxin A
Liquids

ASJC Scopus subject areas

  • Analytical Chemistry
  • Spectroscopy

Cite this

Monitoring of ochratoxin A during the fermentation of different wines by applying high toxin concentrations. / Csutorás, C.; Rácz, L.; Rácz, K.; Futo, P.; Forgó, P.; Kiss, A.

In: Microchemical Journal, Vol. 107, 03.2013, p. 182-184.

Research output: Article

@article{9a799fcf8d8a441ba6f091221881a564,
title = "Monitoring of ochratoxin A during the fermentation of different wines by applying high toxin concentrations",
abstract = "The change of ochratoxin A (OTA) content during must fermentation processes in different white, rose and red must samples was investigated by the use of selected yeast strains of Saccharomyces cerevisiae as starter cultures. Levels of OTA in wine must and lees were determined by high-performance liquid chromatography (HPLC) combined with diode array detection (DAD). Due to the addition of yeast strains the OTA concentration of the liquid phase decreased by 73-90{\%}, while in the lees it increased continuously during the 90 day long fermentation period. The removal efficiency of OTA increased in the following order: white",
keywords = "Alcoholic fermentation, Liquid chromatography, Mycotoxin, Mycotoxin reduction, Ochratoxin A",
author = "C. Csutor{\'a}s and L. R{\'a}cz and K. R{\'a}cz and P. Futo and P. Forg{\'o} and A. Kiss",
year = "2013",
month = "3",
doi = "10.1016/j.microc.2012.07.001",
language = "English",
volume = "107",
pages = "182--184",
journal = "Microchemical Journal",
issn = "0026-265X",
publisher = "Elsevier Inc.",

}

TY - JOUR

T1 - Monitoring of ochratoxin A during the fermentation of different wines by applying high toxin concentrations

AU - Csutorás, C.

AU - Rácz, L.

AU - Rácz, K.

AU - Futo, P.

AU - Forgó, P.

AU - Kiss, A.

PY - 2013/3

Y1 - 2013/3

N2 - The change of ochratoxin A (OTA) content during must fermentation processes in different white, rose and red must samples was investigated by the use of selected yeast strains of Saccharomyces cerevisiae as starter cultures. Levels of OTA in wine must and lees were determined by high-performance liquid chromatography (HPLC) combined with diode array detection (DAD). Due to the addition of yeast strains the OTA concentration of the liquid phase decreased by 73-90%, while in the lees it increased continuously during the 90 day long fermentation period. The removal efficiency of OTA increased in the following order: white

AB - The change of ochratoxin A (OTA) content during must fermentation processes in different white, rose and red must samples was investigated by the use of selected yeast strains of Saccharomyces cerevisiae as starter cultures. Levels of OTA in wine must and lees were determined by high-performance liquid chromatography (HPLC) combined with diode array detection (DAD). Due to the addition of yeast strains the OTA concentration of the liquid phase decreased by 73-90%, while in the lees it increased continuously during the 90 day long fermentation period. The removal efficiency of OTA increased in the following order: white

KW - Alcoholic fermentation

KW - Liquid chromatography

KW - Mycotoxin

KW - Mycotoxin reduction

KW - Ochratoxin A

UR - http://www.scopus.com/inward/record.url?scp=84872195125&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=84872195125&partnerID=8YFLogxK

U2 - 10.1016/j.microc.2012.07.001

DO - 10.1016/j.microc.2012.07.001

M3 - Article

AN - SCOPUS:84872195125

VL - 107

SP - 182

EP - 184

JO - Microchemical Journal

JF - Microchemical Journal

SN - 0026-265X

ER -