Please use this identifier to cite or link to this item: http://hdl.handle.net/1822/51434

TitlePredominant mycotoxins, mycotoxigenic fungi and climate change related to wine
Author(s)Paterson, R. R. M.
Venâncio, Armando
Lima, Nelson
Guilloux-Bénatier, Michèle
Rousseaux, Sandrine
KeywordsAspergillus
Fumonisin
Ochratoxin A
Aflatoxin
Climate change
Issue date2018
PublisherElsevier
JournalFood Research International
CitationPaterson, R. Russell M.; Venâncio, Armando; Lima, Nelson; Guilloux-Bénatier, Michèle; Rousseaux, Sandrine, Predominant mycotoxins, mycotoxigenic fungi and climate change related to wine. Food Research International, 103, 478-491, 2018
Abstract(s)Wine is a significant contributor to the economies of many countries. However, the commodity can become contaminated with mycotoxins produced by certain fungi. Most information on mycotoxins in wine is from Spain, Italy and France. Grapes can be infected by mycotoxigenic fungi, of which Aspergillus carbonarius producing ochratoxin A (OTA) is of highest concern. Climate is the most important factor in determining contamination once the fungi are established, with high temperatures being a major factor for OTA contamination: OTA in wine is at higher concentrations in warmer southern Europe than northern. Contamination by fumonisins is a particular concern, related to Aspergillus niger producing these compounds and the fungus being isolated frequently from grapes. Aflatoxins can be present in wine, but patulin is seldom detected. Alternaria mycotoxins (e.g. alternariol) have been frequently observed. There are indications that T-2 toxin may be common. Also, the combined effects of mycotoxins in wine require consideration. No other mycotoxins are currently of concern. Accurate fungal identifications and mycotoxin detection from the fungi are important and a consideration of practical methods are required. There is a diversity of wines that can be contaminated (e.g. red, white, sweet, dry and fortified). The occurrence of OTA is higher in red and sweet than white wines. Steps to control mycotoxins in wine involve good agriculture practices. The effect of climate change on vines and mycotoxins in wine needs urgent consideration by well-constructed modelling studies and expert interpretation of existing data. Reliable models of the effect of climate change on vines is a priority: the health of vines affects mycotoxin contamination. A modelling study of OTA in grapes at higher temperatures over 100 years is required. Progress has been made in reducing OTA in wine. The other mycotoxins require consideration and the effects of climate change will become crucial.
TypeArticle
URIhttp://hdl.handle.net/1822/51434
DOI10.1016/j.foodres.2017.09.080
ISSN0963-9969
e-ISSN1873-7145
Publisher versionhttp://www.journals.elsevier.com/food-research-international/
Peer-Reviewedyes
AccessOpen access
Appears in Collections:CEB - Publicações em Revistas/Séries Internacionais / Publications in International Journals/Series

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