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Original Articles

Factors Affecting the Presence of Ochratoxin A in Wines

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Pages 473-478 | Published online: 18 Jan 2007

Keep up to date with the latest research on this topic with citation updates for this article.

Read on this site (10)

Diana I. Meira, Ana I. Barbosa, Joel Borges, Rui L. Reis, Vitor M. Correlo & Filipe Vaz. (2023) Recent advances in nanomaterial-based optical biosensors for food safety applications: Ochratoxin-A detection, as case study. Critical Reviews in Food Science and Nutrition 0:0, pages 1-43.
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Fereshteh Mehri, Maryam Esfahani, Ali Heshmati, Ensiyeh Jenabi & Salman Khazaei. (2022) The prevalence of ochratoxin A in dried grapes and grape-derived products: a systematic review and meta-analysis. Toxin Reviews 41:1, pages 347-356.
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Caterina Agrimonti, Marta Lauro & Giovanna Visioli. (2021) Smart agriculture for food quality: facing climate change in the 21st century. Critical Reviews in Food Science and Nutrition 61:6, pages 971-981.
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Virginia Ferrari, Eduardo Dellacassa, Andrés Coniberti & Edgardo Disegna. (2017) Role of grapevine vegetative expression on Aspergillus spp. incidence and OTA accumulation in wines produced in a temperate humid climate. Food Additives & Contaminants: Part A 34:2, pages 299-306.
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Giancarlo Perrone, Annalisa De Girolamo, Yiannis Sarigiannis, Miriam Edith Haidukowski & Angelo Visconti. (2013) Occurrence of ochratoxin A, fumonisin B2 and black aspergilli in raisins from Western Greece regions in relation to environmental and geographical factors. Food Additives & Contaminants: Part A 30:7, pages 1339-1347.
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Miguel Ángel Pavón, Isabel González, Rosario Martín & Teresa García. (2012) Competitive direct ELISA based on a monoclonal antibody for detection of Ochratoxin A in dried fig samples. Food and Agricultural Immunology 23:1, pages 83-91.
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D. Heperkan, F. Karbancioglu Güler & H.I. Oktay. (2012) Mycoflora and natural occurrence of aflatoxin, cyclopiazonic acid, fumonisin and ochratoxin A in dried figs. Food Additives & Contaminants: Part A 29:2, pages 277-286.
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M. Ángeles Pozo-Bayón, María Monagas, Begoña Bartolomé & M. Victoria Moreno-Arribas. (2012) Wine Features Related to Safety and Consumer Health: An Integrated Perspective. Critical Reviews in Food Science and Nutrition 52:1, pages 31-54.
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Eleni P. Labrinea, Pantelis I. Natskoulis, Apostolos E. Spiropoulos, Naresh Magan & Chrysoula C. Tassou. (2011) A survey of ochratoxin A occurence in Greek wines. Food Additives & Contaminants: Part B 4:1, pages 61-66.
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Ertan Anli & Mustafa Bayram. (2009) Ochratoxin A in Wines. Food Reviews International 25:3, pages 214-232.
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Articles from other publishers (47)

Laura La Placa, Dimitrios Tsitsigiannis, Marco Camardo Leggieri & Paola Battilani. (2023) From Grapes to Wine: Impact of the Vinification Process on Ochratoxin A Contamination. Foods 12:2, pages 260.
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Paola Battilani & Angela Silva. 2022. Managing Wine Quality. Managing Wine Quality 625 660 .
Keith Grainger. 2021. Wine Faults and Flaws. Wine Faults and Flaws 352 368 .
Fernanda Cosme, António Inês, Davide Silva, Luís Filipe-Ribeiro, Luís Abrunhosa & Fernando M. Nunes. (2021) Elimination of ochratoxin A from white and red wines: Critical characteristics of activated carbons and impact on wine quality. LWT 140, pages 110838.
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Fernanda Cosme, Luís Filipe-Ribeiro & Fernando M. Nunes. 2021. Chemistry and Biochemistry of Winemaking, Wine Stabilization and Aging. Chemistry and Biochemistry of Winemaking, Wine Stabilization and Aging.
Suna Sabuncuoğlu. 2020. Mycotoxins and Food Safety. Mycotoxins and Food Safety.
Petra Mikušová, Miroslav Caboň, Andrea Melichárková, Martin Urík, Alberto Ritieni & Marek Slovák. (2020) Genetic Diversity, Ochratoxin A and Fumonisin Profiles of Strains of Aspergillus Section Nigri Isolated from Dried Vine Fruits. Toxins 12:9, pages 592.
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Paula Žurga, Nada Vahčić, Igor Pasković, Mara Banović & Mladenka Malenica Staver. (2019) Occurence of Ochratoxin A and Biogenic Amines in Croatian Commercial Red Wines. Foods 8:8, pages 348.
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Preetleen Kathuria, Prebhleen Singh, Purshotam Sharma, Richard A. Manderville & Stacey D. Wetmore. (2019) Molecular Dynamics Study of One-Base Deletion Duplexes Containing the Major DNA Adduct Formed by Ochratoxin A: Effects of Sequence Context and Adduct Ionization State on Lesion Site Structure and Mutagenicity. The Journal of Physical Chemistry B 123:32, pages 6980-6989.
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Shahzad Zafar Iqbal, Zehid Mehmood, Muhammad Rafique Asi, Misbah Shahid, Mubasharah Sehar & Noeen Malik. (2018) Co-occurrence of aflatoxins and ochratoxin A in nuts, dry fruits, and nuty products. Journal of Food Safety 38:4, pages e12462.
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Jessica Gil-Serna, Covadonga Vázquez, María González-Jaén & Belén Patiño. (2018) Wine Contamination with Ochratoxins: A Review. Beverages 4:1, pages 6.
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R. Russell M. Paterson, Armando Venâncio, Nelson Lima, Michèle Guilloux-Bénatier & Sandrine Rousseaux. (2018) Predominant mycotoxins, mycotoxigenic fungi and climate change related to wine. Food Research International 103, pages 478-491.
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Iakovos S. Pantelides, Efi Aristeidou, Maria Lazari, Maria-Dimitra Tsolakidou, Dimitris Tsaltas, Maria Christofidou, Demetris Kafouris, Eftychia Christou & Nicolas Ioannou. (2017) Biodiversity and ochratoxin A profile of Aspergillus section Nigri populations isolated from wine grapes in Cyprus vineyards. Food Microbiology 67, pages 106-115.
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Yingshuai Liu, Jie Yu, Ying Wang, Zhenya Liu & Zhisong Lu. (2016) An ultrasensitive aptasensor for detection of Ochratoxin A based on shielding effect-induced inhibition of fluorescence resonance energy transfer. Sensors and Actuators B: Chemical 222, pages 797-803.
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Cátia Pinto, Diogo Pinho, Remy Cardoso, Valéria Custódio, Joana Fernandes, Susana Sousa, Miguel Pinheiro, Conceição Egas & Ana C. Gomes. (2015) Wine fermentation microbiome: a landscape from different Portuguese wine appellations. Frontiers in Microbiology 6.
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Suna Sabuncuoglu, Pinar Erkekoglu, Sevtap Aydin, Gönül Şahin & Belma Kocer-Gumusel. (2014) The effects of season and gender on the serum aflatoxins and ochratoxin A levels of healthy adult subjects from the Central Anatolia Region, Turkey. European Journal of Nutrition 54:4, pages 629-638.
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Klementina Kirezieva, Liesbeth Jacxsens, Martinus A.J.S. van Boekel & Pieternel A. Luning. (2015) Towards strategies to adapt to pressures on safety of fresh produce due to climate change. Food Research International 68, pages 94-107.
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Gabriel Wcislo & Katarzyna Szarlej-Wcislo. 2015. Health of HIV Infected People. Health of HIV Infected People 59 77 .
Yiannis Sarigiannis, John Kapolos, Athanasia Koliadima, Theodore Tsegenidis & George Karaiskakis. (2014) Ochratoxin A levels in Greek retail wines. Food Control 42, pages 139-143.
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E. García-Cela, A. Crespo-Sempere, A.J. Ramos, V. Sanchis & S. Marin. (2014) Ecophysiological characterization of Aspergillus carbonarius, Aspergillus tubingensis and Aspergillus niger isolated from grapes in Spanish vineyards. International Journal of Food Microbiology 173, pages 89-98.
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Evelien Van de Perre, Nick Deschuyffeleer, Liesbeth Jacxsens, Femke Vekeman, Wendy Van Der Hauwaert, Stefan Asam, Michael Rychlik, Frank Devlieghere & Bruno De Meulenaer. (2014) Screening of moulds and mycotoxins in tomatoes, bell peppers, onions, soft red fruits and derived tomato products. Food Control 37, pages 165-170.
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Gennady Evtugyn, Anna Porfireva, Veronika Stepanova, Marianna Kutyreva, Alfiya Gataulina, Nikolay Ulakhovich, Vladimir Evtugyn & Tibor Hianik. (2013) Impedimetric Aptasensor for Ochratoxin A Determination Based on Au Nanoparticles Stabilized with Hyper-Branched Polymer. Sensors 13:12, pages 16129-16145.
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Christopher C. Steel, John W. Blackman & Leigh M. Schmidtke. (2013) Grapevine Bunch Rots: Impacts on Wine Composition, Quality, and Potential Procedures for the Removal of Wine Faults. Journal of Agricultural and Food Chemistry 61:22, pages 5189-5206.
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M. Piotrowska, A. Nowak & A. Czyzowska. (2013) Removal of ochratoxin A by wine Saccharomyces cerevisiae strains. European Food Research and Technology 236:3, pages 441-447.
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I. Bazin, N. Andreotti, A. Ibn Hadj Hassine, M. De Waard, J.M. Sabatier & C. Gonzalez. (2013) Peptide binding to ochratoxin A mycotoxin: A new approach in conception of biosensors. Biosensors and Bioelectronics 40:1, pages 240-246.
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L. Covarelli, G. Beccari, A. Marini & L. Tosi. (2012) A review on the occurrence and control of ochratoxigenic fungal species and ochratoxin A in dehydrated grapes, non-fortified dessert wines and dried vine fruit in the Mediterranean area. Food Control 26:2, pages 347-356.
Crossref
G. Galaverna & C. Dall'Asta. 2012. Comprehensive Sampling and Sample Preparation. Comprehensive Sampling and Sample Preparation 381 403 .
R. Ertan Anli, Nilüfer Vural & Mustafa Bayram. (2011) Removal of Ochratoxin A (OTA) from Naturally Contaminated Wines During the Vinification Process. Journal of the Institute of Brewing 117:3, pages 456-461.
Crossref
D. Spadaro, A. Lorè, A. Garibaldi & M.L. Gullino. (2010) Occurrence of ochratoxin A before bottling in DOC and DOCG wines produced in Piedmont (Northern Italy). Food Control 21:9, pages 1294-1297.
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I. Stratakou & H. van der Fels-Klerx. (2010) Mycotoxins in grapes and wine in Europe: occurrence, factors affecting the occurrence and related toxicological effects. World Mycotoxin Journal 3:3, pages 283-300.
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Ramón Mira de Orduña. (2010) Climate change associated effects on grape and wine quality and production. Food Research International 43:7, pages 1844-1855.
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Jesper Mølgaard Mogensen, Thomas Ostenfeld Larsen & Kristian Fog Nielsen. (2010) Widespread Occurrence of the Mycotoxin Fumonisin B 2 in Wine . Journal of Agricultural and Food Chemistry 58:8, pages 4853-4857.
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George P. Anderson, Vasudha A. Kowtha & Chris R. Taitt. (2010) Detection of Fumonisin B1 and Ochratoxin A in Grain Products Using Microsphere-Based Fluid Array Immunoassays. Toxins 2:2, pages 297-309.
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P. Battilani & A. Silva. 2010. Managing Wine Quality. Managing Wine Quality 515 546 .
Cavit Bircan. (2009) Incidence of ochratoxin A in dried fruits and co-occurrence with aflatoxins in dried figs. Food and Chemical Toxicology 47:8, pages 1996-2001.
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J. C. Vidal, P. Duato, L. Bonel & J. R. Castillo. (2009) Use of polyclonal antibodies to ochratoxin A with a quartz–crystal microbalance for developing real-time mycotoxin piezoelectric immunosensors. Analytical and Bioanalytical Chemistry 394:2, pages 575-582.
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Manuel Malfeito-Ferreira, André Barata & Virgilio Loureiro. 2009. Wine Chemistry and Biochemistry. Wine Chemistry and Biochemistry 615 645 .
N. Paster & R. Barkai-Golan. (2008) Mouldy fruits and vegetables as a source of mycotoxins: part 2. World Mycotoxin Journal 1:4, pages 385-396.
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Y.P. Nunez, E. Pueyo, A.V. Carrascosa & A.J. Martínez-Rodríguez. (2008) Effects of Aging and Heat Treatment on Whole Yeast Cells and Yeast Cell Walls and on Adsorption of Ochratoxin A in a Wine Model System. Journal of Food Protection 71:7, pages 1496-1499.
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R. Manique, A. Pena, C.M. Lino, J.C. Moltó & J. Mañes. (2008) Ochratoxin A in the morning and afternoon portions of urine from Coimbra and Valencian populations. Toxicon 51:7, pages 1281-1287.
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Funda Karbancıoğlu-Güler & Dilek Heperkan. (2008) Natural occurrence of ochratoxin A in dried figs. Analytica Chimica Acta 617:1-2, pages 32-36.
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E. Ribeiro & A. Alves. (2008) Comparative study of screening methodologies for ochratoxin A detection in winery by-products. Analytical and Bioanalytical Chemistry 391:4, pages 1443-1450.
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Ana Valero, Sonia Marín, Antonio J. Ramos & Vicente Sanchis. (2008) Survey: Ochratoxin A in European special wines. Food Chemistry 108:2, pages 593-599.
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Nachman Paster. 2008. Mycotoxins in Fruits and Vegetables. Mycotoxins in Fruits and Vegetables 351 386 .
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G. Giraudi, L. Anfossi, C. Baggiani, C. Giovannoli & C. Tozzi. (2007) Solid-phase extraction of ochratoxin A from wine based on a binding hexapeptide prepared by combinatorial synthesis. Journal of Chromatography A 1175:2, pages 174-180.
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I. Var & B. Kabak. (2007) Occurrence of ochratoxin A in Turkish wines. Microchemical Journal 86:2, pages 241-247.
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