Wine Chemistry and Biochemistry

11 Wine Spoilage by Fungal Metabolites 621

Table 11.2

Occurrence and concentration of OTA (

g/L) in wines obtained in recent large scale surveys

Wine type

Number ofsamples

Percentageof positivesamples

Percentageof samples>

2

g/L

Range

Mean

Median

Reference

White

60

25

0

<

0.010–1.36

0.108

0.01

Otteneder and Majerus (2000)

Ros ́

e5540–

<

0.010–2.38

0.119

0.01

Red

305

54

• 
  

<

0.010–3.31

0.201

0.02

Red(NorthItaly)

17

70

0

<

0.010–0.54

0.12

0.05

Perrone et al. (2007)

Red (Central Italy)

46

59

0

<

0.010–0.80

0.07

0.02

Red (South Italy)

49

100

18

0.02–4.93

1.36

1.03

Sweet

a

290

96.9

6.8

<

0.010–4.63

0.499

0.14

Burdaspal and Legarda (2007)

Sweet (A, B, CI)

b

20

0

0

<

0.024

<

0.024

• 
  

Valero et al. (2007b)

Sweet (CII)

26

54

15.3

<

0.024–27.79

2.01

• 
  

Sweet (CIII)

75

60

26.7

<

0.024–15.62

1.71

• 
  

aMaximum allowable levels for sweet and fortified wines are not legislated (see Table 11.1)bEuropean regions of wine pr

oduction based on production conditions, soil, region and climate (Valero et al. 2007b)