## 2 Occurrence of Patulin in Apple Juice and OTA in Coffee, Beer and Win
### Occurrence of OTA in wine  
Wice is an important beverage in world trade. France, Italy, Spain and the US are the main producing countries, followed by Argentina, China and Australia. France, Italy and Spain are the main wine exported. In 2004, France was the highest consuming country, followed by Italy [166]. After the first report on the occurrence of OTA in wine [167], several surveys were conducted to assess the prevalence of this mycotoxin in wine and grape products [168]. The results of a total of 1,706 wine samples analysed are summarised in [PERSON] _et al_. [169] and two further surveys were also recently conducted in Spain [170,171]. A focus of studies on OTA contamination of wines has been to identify what types of wine are most susceptible to contamination by the mycotoxin. If a particular type of grape or step in the manufacturing process could be associated with OTA contamination, it might be possible to alter the process or type of product to avoid marketing contaminated products. Attention has focussed on two \begin{table}
\begin{tabular}{l c c c} \hline
**Country** & **Type of beer** & **OTA level** & **Reference** \\ \hline Belgium & Not specified & 4208 & [158] \\ \hline Brazil & No specific & 1-18 & [159] \\ \hline Canada & No specific & 0.051-1.0 & [160] \\ \hline Denmark & Not specified & 10-26 & [161] \\ \hline Germany & Not specified & 0.01-0.29 & [162] \\ \hline Japan & Not specified & \textless{}13.0 & [163] \\ \hline Iran & No applicable beer & 60.71-96.04 & [164] \\ \hline Spain & Not specified & 2.4-2.5 & [165] \\ \hline \end{tabular}
\end{table} 
Table 3: OTA levels reported in beer in different countries around the world. areas: dessert wines and red wines. The rationale for focussing on dessert wines is that they are manufactured from grapes grown in warmer climates, which have a higher sugar content that allows optimal ethanol production while still leaving enough sugar to give the sweetness characteristic of dessert wines. Thus, grapes grown in warmer climates are more likely to be contaminated with mycotoxins, and OTA contaminating the fruit would be expected to contaminate wine made from it. Red wines have been a focus of attention because the red colour is extracted from the skins of red grapes during the fermentation step. It was suspected that _Aspergillus_ and _Penicillium_ species that contaminated skins before harvest might produce OTA during the fermentation step. If this mechanism were shown to be an important source of OTA, it would be possible for vinthers to avoid losses by preparing white wines from red grapes (_i.e._, by removing and discarding the skins before fermentation) in cases when grapes had been identified on the vine as having skins contaminated with _Aspergillus_ and _Penicillium_ species. The first data on OTA occurrence in wine marketed in Spain and from Burlegal and dessarda [172]. Most of their samples were domestic, but some of them were imported. Dessert wines showed the highest incidence of contamination (about 73% of samples followed by rock red and white wines, in that order. Further surveys have reported [170, 171, 172, 173, 174, 175] that OTA contamination in wine. The overall % of contaminated samples was 51.5%. The highest OTA concentration was 15.25 ng/mL in dessert wine, while in other wines the highest level were \(<\) 4.5 ng/mL. Dessert wines are prone to contamination with OTA as in the case of Spanish wines [147, 170, 171]. In Greece, more than 66% of wine samples showed detectable OTA levels and both red and sweet wines showed the highest levels [178, 179, 180]. More than 50% of the samples analyzed in Cyprus and Turkey, respectively, had detectable levels of the toxin [181, 182]. In general, OTA content of Kines complicates with colour, with a decrease from red to rose and to white, as has been shown to several studies [146, 170, 176]. Usually red wines have higher levels of OTA contamination than white wines [183], which may be due to the increased time of contact between berry skins and grajuice during the washing stage [184].