Ochratoxin A in Turkish wines

In this research, 47 wine samples produced from 2001 to 2002 harvest period in four Turkish regions were analyzed for the presence of ochratoxin A (OTA). Based on the results, the OTA levels of red wines are generally higher than those of white and rose wines. However, the wines from two wine region...

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Bibliographic Details
Published inJournal of food biochemistry Vol. 29; no. 6; pp. 611 - 623
Main Authors Anli, E, Cabuk, B, Vural, N, Baspinar, E
Format Journal Article
LanguageEnglish
Published Oxford, UK Blackwell Science Inc 01.12.2005
Blackwell
Subjects
Biological and medical sciences
Fermented food industries
food analysis
food contamination
Food industries
food pathogens
Food toxicology
Fundamental and applied biological sciences. Psychology
high performance liquid chromatography
microbial detection
ochratoxin A
quantitative analysis
red wines
toxigenic strains
white wines
Wines and vinegars
Turkey (country)
Wine
Alcoholic beverage
Toxin
Ochratoxin
Mycotoxin
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Summary:In this research, 47 wine samples produced from 2001 to 2002 harvest period in four Turkish regions were analyzed for the presence of ochratoxin A (OTA). Based on the results, the OTA levels of red wines are generally higher than those of white and rose wines. However, the wines from two wine regions (Aegean and Thrace) are much more contaminated with OTA compared with the others.
Bibliography:ark:/67375/WNG-3BH0NR2L-8
istex:E9D2CD0F4722DE0CFC764F695CF27CF357990041
ArticleID:JFBC043
ISSN:0145-8884
1745-4514
DOI:10.1111/j.1745-4514.2005.00043.x