Table 3.
Incidence, mean concentration, and determined mycotoxin range in wine samples.
| Mycotoxin | Wine a (n = 20) | A.F. Wine b (n = 10) | Wine with Lemonade (n = 10) | TOTAL (n = 40) | ||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| I e (%) | Mean µg/L |
Range µg/L |
I e (%) | Mean µg/L |
Range µg/L |
I e (%) | Mean µg/L |
Range µg/L |
I e (%) | Mean µg/L |
Range µg/L |
|
| AOH c | 45 | 7.79 ± 8 | 1.55–26.86 | 80 | 5.35 ± 3 | 0.83–9.29 | 40 | 2.56 ± 2 | 0.61–4.65 | 52 | 5.23 ± 2 | 0.61–26.86 |
| AME c | 60 | 7.55 ± 5 | 1.36–18.05 | 50 | 16.40 ± 4 | 11.14–23.13 | 20 | 12.33 ± 2 | 10.82–13.85 | 50 | 12.09 ± 4 | 1.36–23.13 |
| 15-ADON d | 25 | 11.28 ± 0.5 | 10.61–11.91 | - | n.d. | n.d. | - | n.d. | n.d. | 12 | 11.28 ± 0.5 | 10.61–11.91 |
| β-ZAL d | - | n.d. | n.d. | - | n.d. | n.d. | 20 | 25.86 ± 3 | 23.33–28.40 | 5 | 25.86 ± 3 | 23.33–28.40 |
| DON d | 60 | 8.85 ± 0.3 | 8.47–9.69 | - | n.d. | n.d. | - | n.d. | n.d. | 30 | 8.85 ± 0.3 | 8.48–9.69 |
| HT-2 d | 10 | 15.65 ± 0.1 | 15.55–15.75 | - | n.d. | n.d. | - | n.d. | n.d. | 5 | 15.65 ± 0.1 | 15.55–15.75 |
| NEO d | 45 | 14.27 ± 0.3 | 13.89–14.97 | - | n.d. | n.d. | - | n.d. | n.d. | 22 | 14.27 ± 0.3 | 13.89–14.97 |
| NIV d | 15 | 21.26 ± 4 | 18.06–26.58 | - | n.d | n.d. | 20 | 10.55 ± 0.6 | 10.07–11.03 | 12 | 16.05 ± 7 | 10.07–26.58 |
| OTA c | 45 | 1.12 ± 0.5 | 0.66–2.28 | 90 | 1.08 ± 0.2 | 0.57–1.50 | 40 | 1.21 ± 0.4 | 0.60–1.79 | 47 | 1.13 ± 0.06 | 0.57–2.28 |
| PAT c | 50 | 31.66 ± 22 | 15.35–88.24 | 30 | 17.63 ± 4 | 14.67–22.97 | - | n.d. | n.d. | 32 | 24.64 ± 9 | 15.35–88.24 |
a Wine = with alcohol; b A.F. wine = alcohol free wine; c mycotoxin determined by LC-MS/MS; d mycotoxin determined by GC-MS/MS; e incidence (%): (number positive samples/number total samples) × 100.