Large Scale Experiments on the Investigation of the Effect of High Concentrations of Aflatoxin B1 on the Fermentation of Different Wines ()
ABSTRACT
The change of aflatoxin
B1 (AFB1) content during must fermentation processes in different white, rosé
and red musts was investigated, using selected yeast strains of Saccharomyces
cerevisiae as starter cultures. Levels of AFB1 in must and lees were determined
by high-performance liquid chromatography (HPLC) combined with diode array
detection (DAD). Reductions of the AFB1 content between 77% - 97% were recorded
after 90 days must fermentations in the model systems, while the relative
adsorption level of AFB1 in lees was around ~0.63 in case of white wines, ~0.41
in case of rosé wines and ~0.23 in case of red wines. The results show that
even extremely high AFB1 levels do not affect the fermentation process and the
life-circle of yeast strains. The concentration of AFB1 in wine can be
controlled by using appropriate yeast strains during the alcoholic fermentation.
Share and Cite:
Csutorás, C. , Rácz, K. , Nagy, G. , Hudák, O. and Rácz, L. (2014) Large Scale Experiments on the Investigation of the Effect of High Concentrations of Aflatoxin B1 on the Fermentation of Different Wines.
Journal of Agricultural Chemistry and Environment,
3, 41-47. doi:
10.4236/jacen.2014.32B007.