OCHRATOXIN A IN TURKISH WINES ABSTRACT In this research ...

OCHRATOXIN A IN TURKISH WINES617FIG. 5. TURKISH WINE REGIONS(a) Aegean (six red, four white and four rose wines). (b) Thrace (12 red wines). (c) Central Anatolia(six red and four white wines). (d) East Anatolia (12 red wines).climate with average temperatures of 9C in winter and 29C in summer. Theclimate of the Central Anatolia region is a steppe climate (i.e., there is a greattemperature difference between day and night). Rainfall is low and there ismore snow. The average temperature is 23C in summer and -2C in winter. Theclimate in the Black Sea region is wet, warm and humid (summer is 23C andwinter is 7C). In the Eastern Anatolia and Southeastern Anatolia regions, thereis a long, hard winter where year after year the snow lies on the ground fromNovember until the end of April (the average temperature in winter is -13Cand in summer is 17C) (Fig. 6).The first experiments on the OTA levels of Turkish wines were done inthe Direction Générale du Crédit et des Relations Financières laboratory(Bordeaux, France) in 1999 by analyzing 16 red wines from Turkey; thesevalues prompted us to repeat this research and use more wine samples. For thisreason, 47 Turkish wines from 2000 to 2001 were analyzed in Bilim veTeknoloji Aras turma ve Uygulama Merkezi (Ankara University ResearchCenter) and analysis of variance was used for the statistical analysis (Sokal andRohlf 1995) (Tables 3–7).The European regulations are still under discussion for the OTA levels inwines. In the last session of the Organization International de La Vigne et du

618 E. ANLI ET AL.TABLE 2.OCHRATOXIN A CONTENTS OF WINES FROM DIFFERENT WINE REGIONS IN TURKEYWine region Wine samples Number Vintage Mean (mg/L)Central Anatolia Red 1 1999 0.09Red 2 1999 0.07Red 3 2000 0.07Red 4 2001 0.06Red 5 2001 0.06Red 6 2001 1.06White 7 2000 0.03White 8 2000 0.02White 9 2000 0.03White 10 2000 0.11East Anatolia Red 11 1999 0.26Red 12 1999 1.12Red 13 1999 1.32Red 14 1999 0.05Red 15 2000 0.08Red 16 2000 0.07Red 17 2000 1.26Red 18 2000 1.13Red 19 2001 0.04Red 20 2001 0.23Red 21 2001 0.18Aegean Red 22 2000 0.19Red 23 2001 0.06Red 24 2001 0.05Red 25 2001 1.78Red 26 2001 1.92Red 27 2001 1.24White 28 2001 0.34White 29 2001 0.25White 30 2001 0.14White 31 2001 0.09Rose 32 2000 1.13Rose 33 2001 2.23Rose 34 2001 0.06Rose 35 2000 0.03Thrace Red 36 1999 0.04Red 37 1999 0.12Red 38 2000 0.06Red 39 2000 0.04Red 40 1999 0.05Red 41 1999 0.07Red 42 2000 1.03Red 43 2000 1.05Red 44 2000 0.08Red 45 2000 0.07Red 46 2001 0.09Red 47 2001 0.12Limit of quantitation = 0.01 mg/L.

OCHRATOXIN A IN TURKISH WINES619C25.020.015.010.05.00.0Long–term monthly temperature andprecipitation in Turkeymm100.090.080.070.060.050.040.030.020.010.00.0Ι ΙΙ ΙΙΙ IV V VI VII VIII IX X XI XII MonthsPrecipitationTemperatureFIG. 6. CLIMATE OF TURKEYTABLE 3.OCHRATOXIN A (OTA) CONTENTS OF RED WINES FROMDIFFERENT WINE REGIONS IN TURKEYRegion of originOTA*n X¯ (mg/L) S X¯ (mg/L)Central Anatolia 12 0.053 C 0.0069East Anatolia 22 0.526 BC 0.1160Aegean 12 1.372 A 0.4290Thrace 24 0.929 AB 0.2870* The differences defined with different letters between the twomeans are statistically significant (P 0.05).Vin [International Organization of Vine and Wine] (OIV) (42nd session, March13–15, 2002), the limits of OTA were discussed by experts from differentcountries. The experts have accepted the proposition of the limits as 3 mg/L forwines and 5 mg/L for special wines. The OTA contents in wines produced inEurope varied between 0.01 and 3.4 mg/L (Battilani and Pietri 2002). However,for 2004 or 2005, the Alimentary Security Group proposed the maximum limitof 1 mg/L. However, Mr. Marc Dubernet (French expert in OIV) proclaimedthat the concentrations of OTA in French wines are below the mentionedpercentages: 75%: nondetected, 17%: 0.5 mg/L, 5.6%: 0.5–1 mg/L, with anaverage of 0.12%: 0.8 mg/L (Anonymous 2002).Regarding the total OTA values in Turkish wines analyzed in ourresearch, there are significant differences between the values in the different

620 E. ANLI ET AL.TABLE 4.OCHRATOXIN A (OTA) CONTENTS OF WHITE WINESFROM DIFFERENT WINE REGIONS IN TURKEYRegion of originOTA*n X¯ (mg/L) S X¯ (mg/L)Central Anatolia 8 0.134 A 0.0328Aegean 8 0.195 A 0.0357* Values with the same letter are not statistically different (P 0.05).TABLE 5.OCHRATOXIN A (OTA) CONTENT OF RED AND WHITEWINES FROM CENTRAL ANATOLIAWine sampleOTA*n X¯ (mg/L) S X¯ (mg/L)Red 12 0.053 A 0.0069White 8 0.134 B 0.0328* Values with different letters are statistically different (P 0.05);limit of quantitation: 0.01 mg/L.TABLE 6.OCHRATOXIN A (OTA) CONTENT OF RED, WHITE ANDROSE WINES FROM THE AEGEAN REGIONWine sampleOTA*n X¯ (mg/L) S X¯ (mg/L)Red 12 1.372 A 0.4290White 8 0.195 B 0.0357Rose 8 0.526 AB 0.1840* Values with different letters are statistically different (P 0.05);limit of quantitation: 0.01 mg/L.regions (Tables 1 and 2). The reason for the higher OTA content in the winesof the two regions (Aegean and Thrace) can be explained by their climaticconditions (hot, humid summer).On the other hand, in the Central Anatolia and East Anatolia regions (witha typical continental climate), the OTA levels of the Turkish wines are moreacceptable compared with the European limits. The high OTA levels in wines

OCHRATOXIN A IN TURKISH WINES621TABLE 7.GENERAL COMPARISON OF OCHRATOXIN A (OTA)CONTENT OF THE TURKISH RED, WHITE AND ROSEWINESWine sampleOTA*n X¯ (mg/L) S X¯ (mg/L)Red 70 0.728 A 0.1350White 16 0.164 A 0.0247Rose 8 0.526 A 0.1840* Values with different letters are statistically different (P 0.05);limit of quantitation: 0.01 mg/L.from the Thrace region seem to vary compared with those in the other regions(Table 4), and this could be explained by the dispersion of the vineyards on thedifferent parts of that region. The red wine samples contain more OTA than therose and white wine samples in all the regions (Tables 3–5). However, thesedifferences are more significant in the Aegean region (Table 4). Similar resultshave been proclaimed by several authors (Zimmerli and Dick 1996; Wallrauch1998; Ottender and Majerus 2000).Majerus and Ottender (1996) surveyed 114 wines with median concentrationsof OTA: 7 ng/L for white wines and 200 ng/L for red wines (thehighest level is 1850 ng/L for Algerian wines).Zimmerli and Dick (1996), Ospital et al. (1998), Ottender and Majerus(2000), Filali et al. (2001), Pietri et al. (2001) and Leitner et al. (2002)reported different data from different parts of Europe and the Mediterraneanzone. Many of those results showed a higher incidence of contamination anda higher level of OTA in red wines, particularly in red wines from the Mediterraneanregion.CONCLUSIONOur survey shows that the OTA contamination in Turkish wines is higherin the Aegean and Thrace regions, and the data are in agreement with those forother wines from the south part of the Mediterranean region. Despite theimportance of OTA, there is no systematic surveillance of raisins, sultanas andwines in Turkey for the presence of mycotoxins. Our goal was to achievemethods for the regulatory control of the mycotoxins in wines and other foodproducts in Turkey, and to meet the EC’s regulatory limits.

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