Elimination of ochratoxin A from white and red wines: Critical characteristics of activated carbons and impact on wine quality

Ochratoxin A (OTA) is a mycotoxin frequently found in wines, with an allowed maximum limit of 2.0 μg/L. To optimise OTA removal from white and red wines at high levels (10.0 μg/L) using activated carbons (ACs) different commercial deodorising ACs were tested. elimination was less dependent on characteristics, 100% all but one AC the lowest total pore volume. For only higher abundance mesopores successful completely removing OTA. This decrease performance due to competition anthocyanins for mesopores. treatment impacted positively wine chromatic decreasing yellowness-brownish colour it observed limited impact (maximum 24% decrease) colour. volume distribution, sizes range 42.6–55.9 Å 125.6–137.4 important efficient removal. These results will allow rational design characteristics Therefore, shown first time that appropriate size distribution can remove also wines.