Artigo
Aspergillus carbonarius in syrah grapes grown in three wine-growing regions of Brazil
Registro en:
PASSAMANI, F. R. F. et al. Aspergillus carbonarius in syrah grapes grown in three wine-growing regions of Brazil. International Food Research Journal, [S. l.], v. 24, n. 5, p. 2207-2211, Oct. 2017.
Autor
Passamani, F. R. F.
Bastos, S. C.
Freire, L.
Terra, M. F.
Pereira, G. E.
Batista, L. R.
Institución
Resumen
Contamination by ochratoxin A (OTA) in agricultural products grown in regions with different
climate conditions is difficult to predict since this contamination depends on a complex
interaction of factors. Thus, the aim of this study was to use a mathematical model to predict
OTA synthesis by Aspergillus carbonarius in grape (Vitis vinifera) of the Syrah variety grown
in three wine-growing regions, considering the mean monthly temperature of the environment
and water activity and pH of grape. Results indicate that the greatest risks of contamination by
the toxin are in the months when the temperature is below 19.0°C and these months are just
before grape harvest. However, with the predicted increase in temperature, these conditions
change, i.e., they are no longer favorable to OTA synthesis, thus reducing the risks of the
presence of the toxin in cultivated grapes. For the tropical region, the current environmental
temperature and water availability to grape are not favorable to OTA synthesis, showing that
even if A. carbonarius is present in the crop, it does not encounter suitable conditions of
environmental temperature, water activity, and grape pH to synthesize OTA