Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
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Ochratoxin A Contents in Wine Made with Aspergillus sp. Infected Grapes and in Commercial Wines

Aspergillus 속 곰팡이에 오염된 포도로 제조된 포도주 및 시판 포도주의 Ochratoxin A 함량

  • Jung, Sung-Min (Fruit Research Division, National Institute of Horticultural & Herbal Science) ;
  • Chang, Eun-Ha (Fruit Research Division, National Institute of Horticultural & Herbal Science) ;
  • Park, Seo-Jun (Fruit Research Division, National Institute of Horticultural & Herbal Science) ;
  • Roh, Jeong-Ho (Fruit Research Division, National Institute of Horticultural & Herbal Science) ;
  • Hur, Youn-Young (Fruit Research Division, National Institute of Horticultural & Herbal Science) ;
  • Ryu, Myeong-Sang (Fruit Research Division, National Institute of Horticultural & Herbal Science) ;
  • Jeong, Seok-Tae (Fementation & Food Processing Division, National Academy of Agricultural Science)
  • 정성민 (국립원예특작과학원 과수과) ;
  • 장은하 (국립원예특작과학원 과수과) ;
  • 박서준 (국립원예특작과학원 과수과) ;
  • 노정호 (국립원예특작과학원 과수과) ;
  • 허윤영 (국립원예특작과학원 과수과) ;
  • 류명상 (국립원예특작과학원 과수과) ;
  • 정석태 (국립농업과학원 발효이용과)
  • Received : 2010.11.18
  • Accepted : 2011.03.29
  • Published : 2011.04.30
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Abstract

The Aspergillus sp. is well known as a fungus that causes black mold disease and secretes ochratoxin A (OTA). Our study found that infection by this fungus via inoculation onto grapes produced more severe symptom in wounded berries than in fresh berries. Furthermore, OTA contents were higher on the grape skins than in the fleshy portions of the grapes. OTA accumulated during the first 3 days after inoculation, but then gradually decreased. The OTA contents in wine made from 5 kg of grapes which included 400 g of infected grapes ranged from 0.17 to 0.37 ${\mu}g/mL$. An investigation of 25 marketed commercial wines showed the OTA contents were <1.2 ${\mu}g/mL$ which is lower than the limit of 2 ${\mu}g/mL$ established by the Korea Food & Drug Administration.

Keywords

References

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