In the following thesis, the results of the foreign and national studies regarding the occurrence of mycotoxins in wines, with emphasis on ochratoxin A are shown. From the literature reviewed, it can be concluded that mycotoxins in human food pose a health hazard and economic damage. The fungi of the major mycotoxin-producing fungal genera, Aspergillus and Penicillium, produce different mycotoxins that differ in structure, toxicity, and frequency of occurrence. Ochratoxin A is the most commonly discussed mycotoxin in the literature, for which the maximum concentration that foods 120 ng/k of body weight and wine 2,0 μg/kg may contain is set by law. Research has shown that wines can be a source of mycotoxins. When examining red wines, up to 64% of all analysed samples contained traces of OTA. The increased concentration of mycotoxins can be a consequence, among other things, of not maintaining proper sanitation both on the vineyards and during grape processing, the maceration process and increased air temperature as a result of climate change. The levels of various mycotoxins in wine can be influenced by the use of practices, such as, careful fruit inspection, harvesting in dry weather, and the use of appropriate pesticides. Higher air temperatures in the future will encourage the colonization of grape berries with fungi and the formation of mycotoxins, especially ochratoxin A, aflatoxins and fuminizins. The underestimation of the total concentration of mycotoxins in wines, causes lack of knowledge/understanding about the toxic effects of less-known mycotoxins, such as OTA derivatives, deoxynivalenol and different trichothecenes such as T-2 and HT-2 toxins.
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