Behavior of ochratoxin A in brewing

Malt containing high levels (up to 52 mug/kg) of ochratoxin A (OA) was prep ared on a pilot scale by inoculating malting barley with live Penicillium v errucosum. This malt was then used for pilot brewing trials to determine th e extent to which OA can survive the brewing process. Substantial losses, u p to 40% of the OA in the grist, were observed during mashing, most probabl y by proteolytic degradation. Another 16% was eliminated with the spent gra ins. Some losses of OA occurred during fermentation, but these were less th an those in mashing. Overall, between 13 and 32% of the OA present in the o riginal gist survived into the beer.