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European Food Research and Technology

, Volume 245, Issue 2, pp 309–314 | Cite as

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

  • Francesca Cecchini
  • Massimo Morassut
  • Juan-Carlos Saiz
  • Emilia Garcia-Moruno
Original Paper
  • 44 Downloads

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.

Keywords

Ochratoxin A Anthocyanins Yeast strains White wine Red wine 

Notes

Acknowledgements

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

Compliance with ethical standards

Conflict of interest

The authors declare that they have no conflict of interest.

Compliance with ethics requirements

This article does not contain any studies with human or animal subjects.

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Copyright information

© Springer-Verlag GmbH Germany, part of Springer Nature 2018

Authors and Affiliations

  • Francesca Cecchini
    • 1
  • Massimo Morassut
    • 1
  • Juan-Carlos Saiz
    • 2
  • Emilia Garcia-Moruno
    • 3
  1. 1.CREA-Research Centre for Viticulture and EnologyVelletriItaly
  2. 2.Department of BiotechnologyInstituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA)MadridSpain
  3. 3.CREA-Research Centre for Viticulture and EnologyAstiItaly

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