Ochratoxin A concentrations in Greek domestic wines and dried vine fruits.

@article{Stefanaki2003OchratoxinAC,
  title={Ochratoxin A concentrations in Greek domestic wines and dried vine fruits.},
  author={Irine Stefanaki and E Foufa and A Tsatsou-Dritsa and Photis Dais},
  journal={Food additives and contaminants},
  year={2003},
  volume={20 1},
  pages={74-83}
}
A survey for the presence of ochratoxin A (OTA) was conducted from 1995 to 1999 on 268 locally produced commercial wines, and on 81 samples of domestic dried vine fruits (currants and sultanas) collected between 1998 and 2000 from sites of primary storage and processing. The OTA concentration in red dry wines (n = 104, median = 0.09 microgram l(-1)) was not significantly different from that for white (n = 118, median = 0.06 microgram l(-1)) and rosé (n = 20, median = 0.08 microgram l(-1)) wines… CONTINUE READING