Mycotoxins in red wine: Occurrence and risk assessment

Mycological contamination of food products is a common problem in the food industry, associated with implications for consumer health. Red wine is regarded as an alcoholic beverage with health benefits, notably for the circulatory system. However, in spite of its health-promoting properties, it can also be a source of toxic substances. Wine is a documented source of ochratoxin A, which is one of the ubiquitous, highly toxic secondary metabolites produced by filamentous fungi. It is the only mycotoxin for which a regulatory maximum level in wine has been established. There are no legal regulations on the content of other mycotoxins in wine, as a product with an increased risk of mycological contamination, and so their levels are not monitored. The aim of this study was to determine the concentrations of ochratoxin A (OTA), deoxynivalenol (DON) as well as T-2 and HT-2 toxins in dry red wines. The study included 19 wines originating from Spain, France and Poland, from both conventional and organic viticulture. Mycotoxin levels were determined using immunoenzymatic assays (ELISA). The pH values were determined by potentiometric method. In all of the wines included in the study, mycotoxin levels exceeded the applicable limits. The levels of OTA and DON contamination were associated with the country of origin, and ochratoxin A was additionally linked to the farming method and certification status. The content of T-2 and HT-2 toxins was the only parameter to be negatively correlated with pH. In conclusion, wine may provide a source of many mycotoxins, not only OTA but also DON T-2 and HT-2 toxins, which was shown for the first time, and it appears further research is required to establish reference values for various mycotoxins in a wider range of foodstuffs, including wine.