Anthocyanins enhance yeast’s adsorption of Ochratoxin A during the alcoholic fermentation
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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.
KeywordsOchratoxin A Anthocyanins Yeast strains White wine Red wine
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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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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