Fac-simile Scheda Linee di Ricerca - Federalimentare

inferiore ai 2 ug kg -1 , livello massimo fissato dalla vigente legislazione. I punti di controllo possonoessere individuati dopo ogni operazione, anche se un basso contenuto di OTA nel mosto è giàgaranzia di idoneità del prodotto. La pigiatura è una fase cruciale in cui l’OTA deve esserecontrollata sia nella vinificazione in bianco che nella vinificazione in rosso per programmare leoperazioni e gli interventi correttivi durante la trasformazione se il livello di OTA è elevato. Unulteriore controllo può essere programmato alla fine della fermentazione alcolica per verificare illivello di ocratossina A, tenendo presente che le successive operazioni causano sempre unariduzione della contaminazione.Parole chiave- ocratossina A- vinificazione- coadiuvanti enologiciDati pubblicati inerenti il tema di ricerca:1) Silva A., Fumi M.D., Galli R., Grazioli B., (2006) The role of grape processing on OTAcontent in Italian must and wine.A study on naturally contaminated grapes, InternationalJournal of Food Microbiology, 111S1, 92-96.In the winemaking process, ochratoxin A (OTA) must be considered a main safety hazard because it might involvehuge risks. OTA concentration is higher in red wines than in white and rose’ and in Europe the furthersouth the origin, the more frequent the occurrence and the greater the OTA concentration. The aim of this workwas to study the fate of OTA during the main stages of winemaking process (crushing, maceration, alcoholicfermentation, malo-lactic fermentation, bottle-aging) and the influence of technological treatments on OTA concentrationin order to identify the critical control points (CCPs). The attention was focused on red winemaking,carrying out trials in different wineries in the south of Italy, with two cultivars (Negroamaro and Primitivo) andon different vintages (2001-2002-2003). OTA analyses were done following the method indicated by Visconti etal. (1999). The results show that no OTA is produced during winemaking, but each operation during winemakingcan modify OTA content. OTA present in grapes passes through the juice during crushing, maceration increasesOTA content, alcoholic and malo-lactic fermentation cause an OTA reduction. OTA can be partially reduced butnot completely eliminated during wine-making.2) Grazioli B., Galli R., Fumi M.D., Silva A. (2006) Influence of winemaking on ochratoxin A.content in red wines, in Mycotoxins and phycotoxins – Proc.s of the XI th International IUPACSymposium, Bethedsa, Maryland, USA, Wageningen Academic Publishers (NL).3) Silva A., Fumi M.D., Lambri M. D.M. (2008) Ochratoxin A: from grape to wine. In WineActive Compounds, WAC 2008 Int.Conf.Proc.s, Beaune, 27-29 March, Ed. OenoPlurimedia,France.4) Silva A., Lambri M., Fumi M.D. 20007. Wine safety: Solutions to reduce Ochratoxin Acontamination, In Innovations in Enology, 8 th Int. Symp. Proc.s, Stuttgart, 20-23 April 2007,pp. 141-150, Ed. Deutscher Weinbauerverband V., Bonn & Forschungsring des DeutschenWeinbaus, Mainz.After 1996, when ochratoxin A (OTA) was detected in wine, several studies started with the aim to define the trueoccurrence of this toxin throughout Europe and to identify the key elements for OTA presence in grape and wine.Good manufacture practices in winemaking can act as corrective action in order to eliminate or reduce the hazardunder 2 µg/L (EC Regulation 123/2005 limit). The goal of our work is to decontaminate must and wine usingchemical and biological adjuvants which act as adsorbents. Trials were carried out on lab scale, in duplicate. Differentamounts of each adjuvant were screened for their ability to reduce OTA in red must and wines naturallycontaminated or spiked with the mycotoxin. The treatment efficiency depends on type and amount of adjuvantand chemical adjuvants reduce the OTA level with percentages from 30% to 90%, with different kinetics andcontact time.SISTAL - SOCIETA’ ITALIANA DI SCIENZE E TECNOLOGIE ALIMENTARIDipartimento di Scienze e Tecnologie Agroalimentari, Università degli Studi della TusciaVia San Camillo de Lellis, 01100 ViterboTel.: 0761- 35 74 94/7 , Fax: 0761- 35 74 98, e-mail: mmoresi@unitus.it107