Mycobiota and ochratoxin A producing fungi from Spanish wine grapes

N. Bellí, M. Bau, S. Marín, M. L. Abarca, A. J. Ramos, M. R. Bragulat*

*Corresponding author for this work

Research output: Contribution to journalArticleResearchpeer-review

66 Citations (Scopus)


Grapes from three different regions with a long winemaking tradition in Spain were analysed at different growth stages in order to identify the ochratoxigenic mycobiota during three consecutive seasons. The correlation between meteorological parameters and ochratoxigenic fungi was studied and revealed a significant positive correlation between black aspergilli infection and temperatures in the month preceding each sampling date. No significant correlation was found with either relative humidity or rainfall. Biodiversity indexes were also calculated in this study. Black aspergilli species were the most abundant in grapes before harvest, and among them, Aspergillus carbonarius was the main ochratoxin A (OTA) producer species and represented 78-100% of the isolates tested. The results obtained support the key role of A. carbonarius as the main source of OTA contamination in grapes.

Original languageEnglish
Pages (from-to)S40-S45
JournalInternational Journal of Food Microbiology
Publication statusPublished - 1 Sept 2006


  • Aspergillus carbonarius
  • Black aspergilli
  • Grapes
  • Mycobiota
  • Ochratoxin A


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