Removal of ochratoxin A in red wines by means of adsorption treatments with commercial fining agents

The presence in wine of the fungal metabolite, ochratoxin A (OTA), represen ts a serious risk for consumer health. A variety of fining agents, includin g activated carbon, silica gel, potassium caseinate, egg albumin, and gelat in, was evaluated in relation to their abilities to remove OTA in fortified wines. Freundlich adsorption isotherms were used to model the adsorption b ehavior between ochratoxin A and the fining agent. Potassium caseinate and activated carbon were found to be the best fining agents that could be used to remove OTA in wine. Potassium caseinate removed up to 82% of OTA when u sed at 150 g/hL, whereas activated carbon showed the highest specific adsor ption capacity due to a high surface area per mass and low adsorption of to tal polyphenols.