Service Communautaire d'Information sur la Recherche et le Développement - CORDIS

Definition of CCPs pre- and post- grape harvesting

Based on data available, critical control points were defined both during grape production and processing. Early veraison is a crucial stage to control berry status, checking for damage, both mechanical and that caused by parasites, and visible black mould. Close to ripening it is necessary to repeat these checks, also supported by OTA analysis, particularly when the vineyard is situated in a high risk area, is managed in high risk years or has visible black mould. Detection of OTA content close to ripening can enable a better planning of post-harvest management. Because of the uneven distribution of OTA in vineyards, a sampling protocol is crucial to guarantee the representativeness of the sample.

During wine making, control points could be all unit operation, but when must has a low OTA content the wine can be considered safe. A further control can be planned after alcoholic or malo-lactic fermentation if OTA level in must is above the legal limit.

Two leaflets summarizing the main actions possible in pre- and post- harvest to minimize the presence of OTA in grapes and wine were prepared in collaboration with all the partners. In the leaflets some tips on the background of the problem, some information on OTA in vineyards and in wine, a short code of good manufacture practices, critical control points and the possible corrective actions are reported.
These leaflets will be useful for all the operators of the grape-wine industry. The aim is to produce final suggestions for all actors in grape product, to satisfy the limit fixed by EC.

Reported by

Università Cattolica del Sacro Cuore
Via Emilia Parmense 84
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