Fungal and mycotoxin problems in grape juice and wine industries

Publication date: Available online 25 June 2019Source: Current Opinion in Food ScienceAuthor(s): Juliane Elisa WelkeThe fungal diseases in the vineyard reduce grape quality influencing the volatile profile and consequently impair the aroma, taste and color of juice and wine. In addition to this sensory effect, the occurrence of filamentous fungi in grapes may result in mycotoxins, including alternariol, aflatoxins, tenuazonic acid, fumonisin B2, ochratoxin A (OTA), patulin citrinin, among others. OTA is the most studied mycotoxin in grape products and can effectively represent a concern for industries. This short review discloses that promising results have been obtained with the use of antagonistic microorganisms or natural products for the toxigenic fungi control in the vineyard. Reduction of OTA levels throughout the production stages of juice and wine is well documented in the literature. However, studies taking into account the impacts of climate change on vine and the resilience of toxigenic fungi are still a challenge. In addition, the co-occurrence of OTA (including modified forms) and other mycotoxins in grapes products of different cultivars and regions needs to be evaluated to verify the risk of human exposure to these compounds.

Source: Current Opinion in Food Science - June 27, 2019 Category: Food Science Source Type: research