Effect of Aspergillus carbonarius amounts on winemaking and ochratoxin A contamination

Aspergillus carbonarius is the major ochratoxin A (OTA)-producing fungus that contaminates wine grapes. To investigate the effect of the initial amount of A. carbonarius on winemaking and ochratoxin A contamination, different conidial concentrations of A. carbonarius were manually added to the grape musts before fermentation. Sampling was carried out at different stages in alcoholic fermentation, including crushing, maceration, pressing and alcoholic fermentation. The levels of alcohols, soluble solids, and reducing sugars in the musts were analyzed before and during the whole procedure of alcoholic fermentation. Aspergillus spp. and other fungal contaminants increased rapidly after crushing, however most died at 48 h. OTA levels in the musts increased during the first 8–48 h and then decreased sharply in A. carbonarius inoculants (1 × 104 to 1 × 106 spores/g) in a spore concentration-dependent manner. Most OTA was retained in the pomaces fraction after the pressing operation. High amounts of A. carbonarius did not significantly affect yeast growth, sugar use, and alcoholic production during fermentation. In conclusion, high levels of contamination with A. carbonarius in the grape musts did not inhibit alcoholic fermentation, but caused high OTA residues in the wine produced. •Aspergillus sp. increased after crushing but decreased after 48 h.•Aspergillus sp. and OTA were mostly moved from the must to pomaces after pressing.•High amount of Aspergillus carbonarius resulted in high OTA residue in wine.•The amount A. carbonarius had not affect on alcoholic fermentation.•SO2 significantly inhibited the fungal development during alcoholic fermentation.