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Anthocyanins enhance yeast’s adsorption of Ochratoxin A during the alcoholic fermentation

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Abstract

Ochratoxin A (OTA) is a mycotoxin that can be present in food products and beverages such as wine, in which the European Union has regulated its maximum concentration. Since yeasts can adsorb OTA during the alcoholic fermentation (AF), we have analyzed whether anthocyanins influence the reduction of OTA in wine during AF carried out by two Saccharomyces cerevisiae strains. Laboratory experiments were conducted with one white must and two red musts that were obtained by adding to the white must two different concentrations of anthocyanins extract. Musts were supplemented with OTA and tested at two pHs. A reduction of OTA was observed in all wines, being higher in red wines. These data point that a chemical bond between anthocyanins and OTA is probably responsible for enhanced adsorption of OTA by yeast. On the other hand, the removal of OTA between the two inoculated yeast strains was different. This result cannot be only attributed to differences in the yeasts’ cell wall composition, because differences were not detected in white wines.

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Acknowledgements

J-C. S. has been partially funded by the Salvador de Madariaga program (PRX 17/00176) from the Spanish Ministry of Education.

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Authors and Affiliations

  1. CREA-Research Centre for Viticulture and Enology, Via Cantina Sperimentale 1, Velletri, Rome, Italy

    Francesca Cecchini & Massimo Morassut

  2. Department of Biotechnology, Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA), Ctra. Coruna Km 7.5, 28040, Madrid, Spain

    Juan-Carlos Saiz

  3. CREA-Research Centre for Viticulture and Enology, Via P. Micca 35, 14100, Asti, Italy

    Emilia Garcia-Moruno

Authors
  1. Francesca Cecchini
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  2. Massimo Morassut
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  3. Juan-Carlos Saiz
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  4. Emilia Garcia-Moruno
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Correspondence to Francesca Cecchini.

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Cecchini, F., Morassut, M., Saiz, JC. et al. Anthocyanins enhance yeast’s adsorption of Ochratoxin A during the alcoholic fermentation. Eur Food Res Technol 245, 309–314 (2019). https://doi.org/10.1007/s00217-018-3162-9

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  • DOI: https://doi.org/10.1007/s00217-018-3162-9

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