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

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