CAC/RCP 63-2007 Code of Practice for the Prevention and Reduction of Ochratoxin A Contamination in Wine
1. PREAMBLE
Mycotoxins, in particular ochratoxin A (OTA), are secondary metabolites produced by filamentous fungi found in soil and organic matter, which spread and thrive on grapes during the berry ripening phase.
The formation of OTA in grapes is mainly due to berry contamination by certain mould species, and particular strains thereof, belonging essentially to the Aspergillus species (in particular A. carbonarius strains and to a lesser extent A. niger).
The presence and spread of such fungi in vineyards are influenced by environmental and climatic factors, nocturnal dampening condition of grapes, grape bunch shape, susceptibility of vine varieties, aeration level of the grape bunches, health status of grapes and berry injuries which are the main entry points for ochratoxigenic fungi.
