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Assessment of ochratoxin A and tenuazonic acid in Canadian ice-wines

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Abstract

Twenty-six samples of commercial ice-wine made from late-harvested grapes were assayed for the mycotoxins ochratoxin A and tenuazonic acid. Canadian wines originated in British Columbia (18) and Ontario (8). For comparison two German wines from Hesse were also studied. Four additional samples of research ice-wine originating in were also studied. In all wine samples, assays using immuno-affinity chromatography and fluorescence liquid chromatography indicated ochratoxin A below 0.15 μg/L, the limit of determination of the method. Tenuazonic acid was determined by solidphase micro-extraction and liquid chromatography and was below the limit of determination (70 μg/L) in all samples. The European Union food tolerance limit for ochratoxin A in wine is 2 μg/L. A tolerance for tenuazonic acid has not yet been established.

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Authors and Affiliations

  1. Cereal Research Center, Agriculture and Agri-Food Canada, 195 Dafoe Road, R3T 2M9, Winnipeg, MB, Canada

    D. Abramson & D. Smith

  2. Pacific Agri-Food Research Center (PARC), Agriculture and Agri-Food Canada, 4200 Highway 97, 1Z0, Summerland, VOH, Canada

    P. Delaquis

Authors
  1. D. Abramson
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  2. P. Delaquis
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  3. D. Smith
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Correspondence to D. Abramson.

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Abramson, D., Delaquis, P. & Smith, D. Assessment of ochratoxin A and tenuazonic acid in Canadian ice-wines. Mycotox Res 23, 147–151 (2007). https://doi.org/10.1007/BF02951511

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  • DOI: https://doi.org/10.1007/BF02951511

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