Natural Toxins in Wine
This article discusses the natural toxins that can occur in wine, including ochratoxin A, ethyl carbamate, and 5-hydroxymethylfurfural. It also discusses the methods used to detect these toxins in wine and the regulatory limits for their levels.
Questions
- What are the natural toxins that can occur in wine?
- How are these toxins detected in wine?
- What are the regulatory limits for the levels of these toxins in wine?
Answers
- The natural toxins that can occur in wine include ochratoxin A, ethyl carbamate, and 5-hydroxymethylfurfural.
- These toxins are detected in wine using methods such as immunoaffinity column extraction and high performance liquid chromatography (HPLC).
- The regulatory limits for the levels of these toxins in wine vary by country. In the EU, the maximum limit for ochratoxin A is 0.2 μg/kg, for ethyl carbamate it is 30 μg/L, and for 5-hydroxymethylfurfural it is not currently regulated.
For more information, please visit the following websites: