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Tim Hogg - One of the best experts on this subject based on the ideXlab platform.
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Citrulline as the main precursor of ethyl carbamate in model Fortified Wines inoculated with Lactobacillus hilgardii: a marker of the levels in a spoiled Fortified Wine
Letters in applied microbiology, 2002Co-Authors: Z. Azevedo, José António Couto, Tim HoggAbstract:Aims: The aim of this study was to investigate the production of ethyl carbamate (EC) precursors by Lactobacillus hilgardii in model and Douro Fortified Wines and to determine the relationship between these compounds and EC levels in this type of Wine. Methods and Results: Several model Fortified Wines and Fortified Wine inoculated with L. hilgardii were analysed for citrulline and EC formation. A good correlation (R > 0·9) was obtained between citrulline and potential EC (that EC which is formed during heating of sample at 80 °C for 48 h). Conclusions: This correlation allowed us to calculate the potential EC formed during lactic acid bacteria activity in Fortified Wine. Significance and Impact of the Study: A good correlation was obtained (R=0·92) between measured and calculated EC in spoiled Fortified Wines, citrulline apparently being the main EC precursor produced by Lact. hilgardii thus contributing to the potential EC in this type of Wine.
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a pre spoilage marker for bacterial activity in Fortified Wine conversion of l malic acid to l lactic acid
Letters in Applied Microbiology, 1994Co-Authors: G. De Revel, Ana Bela Capela, Tim HoggAbstract:Sixty-one different Fortified Wines, from the Douro valley, inoculated with Lactobacillus hilgardii previously isolated from a spoiled Fortified Wine, were sampled progressively for 280 d. Samples were analysed for volatile acidity (acetic acid) and frozen for subsequent analysis where appropriate. After 280 d, 7/61 Wines showed increases in volatile acidity of >0.5 g l -1 and were considered spoiled. Retrospective analysis of frozen samples of spoilage-positive Wines showed that all had apparently undergone a malolactic conversion before the onset of heterolactic activity (acetate production). It is suggested that the monitoring of L-lactic acid might be a method of detecting activity of spoilage lactobacilli before the onset of spoilage
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diversity of ethanol tolerant lactobacilli isolated from douro Fortified Wine clustering and identification by numerical analysis of electrophoretic protein profiles
Journal of Applied Microbiology, 1994Co-Authors: José António Couto, Tim HoggAbstract:Eighty-two ethanol-tolerant (≥ 15% v/v) isolates of Lactobacillus were obtained from Douro Fortified Wines and associated Winery equipment. The diversity and specific identity of these isolates was studied with computer-assisted comparison of the whole-cell, SDS-solubilized protein profiles (as generated by SDS-PAGE); with this method four species were identified. The majority of isolates (89%) were identified as Lact. hilgardii, and three differentiable electrophoretic groups of this species were evident. The identification was confirmed by DNA-DNA dot-blot hybridization studies. Also identified were one strain each of Lact. fructivorans, Lact. collinoides and Lact. mali.
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A pre‐spoilage marker for bacterial activity in Fortified Wine, conversion of L‐malic acid to L‐lactic acid
Letters in Applied Microbiology, 1994Co-Authors: G. De Revel, Ana Bela Capela, Tim HoggAbstract:Sixty-one different Fortified Wines, from the Douro valley, inoculated with Lactobacillus hilgardii previously isolated from a spoiled Fortified Wine, were sampled progressively for 280 d. Samples were analysed for volatile acidity (acetic acid) and frozen for subsequent analysis where appropriate. After 280 d, 7/61 Wines showed increases in volatile acidity of >0.5 g l -1 and were considered spoiled. Retrospective analysis of frozen samples of spoilage-positive Wines showed that all had apparently undergone a malolactic conversion before the onset of heterolactic activity (acetate production). It is suggested that the monitoring of L-lactic acid might be a method of detecting activity of spoilage lactobacilli before the onset of spoilage
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Diversity of ethanol‐tolerant lactobacilli isolated from Douro Fortified Wine: clustering and identification by numerical analysis of electrophoretic protein profiles
Journal of Applied Bacteriology, 1994Co-Authors: José António Couto, Tim HoggAbstract:Eighty-two ethanol-tolerant (≥ 15% v/v) isolates of Lactobacillus were obtained from Douro Fortified Wines and associated Winery equipment. The diversity and specific identity of these isolates was studied with computer-assisted comparison of the whole-cell, SDS-solubilized protein profiles (as generated by SDS-PAGE); with this method four species were identified. The majority of isolates (89%) were identified as Lact. hilgardii, and three differentiable electrophoretic groups of this species were evident. The identification was confirmed by DNA-DNA dot-blot hybridization studies. Also identified were one strain each of Lact. fructivorans, Lact. collinoides and Lact. mali.
Sergei V. Jargin - One of the best experts on this subject based on the ideXlab platform.
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Vodka vs. Fortified Wine in Russia: Retrospective View
Alcohol and alcoholism (Oxford Oxfordshire), 2015Co-Authors: Sergei V. JarginAbstract:It is pointed out in the article by Razvodovsky (2015), encompassing the period 1970–2013, that vodka has been a predominant form of alcohol consumed in Russia and the former Soviet Union (SU). It should be commented that Fortified Wines (alcohol concentration around 17–19% by volume) were massively produced and sold till 1986–1987. There are no reliable statistics but it is obvious for an inside observer that, especially in the period between the two anti-alcohol campaigns (1972–1985), the part taken by the Fortified Wines was considerable, being larger than that of vodka at least in some parts of the country. According to the author's observations, in Moscow, Fortified Wines constituted a greater part of the consumed alcohol during that period than vodka; so it was also in many other regions. This proportion was largely preserved also during the anti-alcohol campaign (1985–1988), when vodka price doubled, but relatively cheap Wines were still available, acknowledging that their quality worsened and there were long queues at bottle stores. In 1972, the sales of vodka and other spirits on Sundays and between 7 p.m. and 11 a.m. on all other days were prohibited. However, after 7 p.m. till the closing of shops at 8–10 p.m., and on Sundays, Fortified and other Wines were sold. Some Fortified Wines were poor quality, resulting in more severe intoxications and hangovers than vodka. The cheapest Fortified Wine was named in vernacular ‘bormotukha’—the mumbler. It acted stupefying; intoxicated individuals sometimes mumbled indeed and lost control over their speech and actions. It was obviously caused by poor-quality alcohol, i.e. substances other than ethanol occurring naturally in alcoholic beverages (Rohsenow and Howland, 2010) or additives. The poor quality …
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Letter to the Editor Vodka vs. Fortified Wine in Russia: Retrospective View
2015Co-Authors: Sergei V. JarginAbstract:It is pointed out in the article by Razvodovsky (2015), encompassing the period 1970–2013, that vodka has been a predominant form of alcohol consumed in Russia and the former Soviet Union (SU). It should be commented that Fortified Wines (alcohol concentration around 17–19% by volume) were massively produced and sold till 1986–1987. There are no reliable statistics but it is obvious for an inside observer that, especially in the period between the two antialcohol campaigns (1972–1985), the part taken by the Fortified Wines was considerable, being larger than that of vodka at least in some parts of the country. According to the author’s observations, in Moscow, Fortified Wines constituted a greater part of the consumed alcohol during that period than vodka; so it was also in many other regions. This proportion was largely preserved also during the anti-alcohol campaign (1985–1988), when vodka price doubled, but relatively cheap Wines were still available, acknowledging that their quality worsened and there were long queues at bottle stores. In 1972, the sales of vodka and other spirits on Sundays and between 7 p.m. and 11 a.m. on all other days were prohibited. However, after 7 p.m. till the closing of shops at 8–10 p.m., and on Sundays, Fortified and other Wines were sold. Some Fortified Wines were poor quality, resulting in more severe intoxications and hangovers than vodka. The cheapest Fortified Wine was named in vernacular ‘bormotukha’— the mumbler. It acted stupefying; intoxicated individuals sometimes mumbled indeed and lost control over their speech and actions. It was obviously caused by poor-quality alcohol, i.e. substances other than ethanol occurring naturally in alcoholic beverages (Rohsenow and Howland, 2010) or additives. The poor quality of the added distilled alcohol was masked by the taste of Wine and/or (increasingly since the 1980s) by artificial aromas. In practice, workers who finished work at around 5 p.m., considering that there were usually queues in the bottle stores, started drinking vodka often at the workplace but continued with Fortified Wines or consumed the latter only. It was general knowledge among drinkers that it is not advisable to consume Fortified Wine after vodka: it often brought about more severe intoxications, vomiting, detentions by the police, sleeping down in public places, etc. At the same time, 0.25 l vodka bottles disappeared almost completely, replaced by 0.5 l bottles. For aged alcoholics in particular, it was preferable to purchase a 0.25 l bottle of vodka after work and to go home: after that he or she would wake up next morning in a better condition for the next workday. Instead, they often continued with poor-quality Fortified Wines, which caused deeper intoxications, being associated with higher health-related and social risks. This was a foreseeable consequence of the anti-alcohol measures of 1972. Why the massive consumption of Fortified Wine in the former SU especially during the period 1972–1988 is veiled in some literature? Apparently, for two reasons. First, some of the cheap Fortified Wines or Wine surrogates were obviously more toxic than vodka. We observed conditions of marked mental confusion after consumption of poor-quality Fortified Wines. It is obviously easier to add poorquality alcohol to those red or brownish fluids with different tastes and flavors, than to the rather standard product such as vodka. Some cheapest Wines, notoriously ‘Solntsedar’ (by all accounts produced from Algerian raw materials) as well as some Algerian (according to the label) non-Fortified Wines were noticed to provoke vomit. Another fact, disguised from the general public today, is that somewhat more expensive Fortified Wines were, in general, natural products: they were made from grapes or fruit by fermentation with addition of distilled alcohol. If manufactured according to the standards, some of these products were acceptable quality. Obviously, their production according to the standards turned out to be too expensive after the transition to the market economy during the early 1990s. It was one of the paradoxes of the communist economy: the cost price of Fortified Wines, produced according to the standards, was higher than that of vodka, but they were sold at a cheaper price than vodka (expressed in terms of pure alcohol). Vodka was a beverage with some niveau: its cheaper equivalent especially in rural areas and small towns was samogon (moonshine). For example, at some country weddings, the first glass poured out was vodka, and after that samogon was abundantly consumed. Popular Fortified Wines disappeared around 1990; while some of their names and labels have continued to be used for selling of surrogates containing poor-quality alcohol, dyestuff and aromas (Jargin, 2010a). After the anti-alcohol campaign, the alcohol consumption rapidly increased, with vodka forming a larger share in the total (Ryan, 1995), having partly replaced Wine (WHO, 2011). Furthermore, the statement ‘a brief Andropov’s anti-alcohol campaign in the early 1980s resulted in a decline in alcohol sales’ Alcohol and Alcoholism, 2015, 50(5) 624–625 doi: 10.1093/alcalc/agv034 Advance Access Publication Date: 3 April 2015 Letter to the Editor
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Alcohol consumption by Russian workers before and during the economical reforms of the 1990s.
International journal of high risk behaviors & addiction, 2013Co-Authors: Sergei V. JarginAbstract:Consumption of surrogates was indirectly stimulated with certain anti-alcohol measurments taken by government Soviet-time, sorts of cheap Fortified Wine, was largely disappeared during the 1990s; however Wine surrogates were continuously sold out. Authorities should take measurments to prevent the sales of poor-quality and counterfeit alcoholic beverages. In conclusion, some policies contributed to the mortality increase among workers and some other social groups. Apart from alcohol, limited modern health care is another obvious reason of the relatively low life expectancy in Russia.
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Letter from Russia: Minimal Price for Vodka Established in Russia from 1 January 2010
Alcohol and alcoholism (Oxford Oxfordshire), 2010Co-Authors: Sergei V. JarginAbstract:Drinking in binges was typical for alcohol consumption in the former Soviet Union (Jukkala, 2008). This pattern is changing today, especially in large cities such as Moscow. Young people, who seem to have on average more free time today, drink usually one to three cans of beer during an evening but not a bottle of vodka for three or for two, and then often another one, with beer, as it used to be in the 1970–1980s. Fortified Wine (containing 17–19% of alcohol by volume), mostly an imitation of Port (named Portwein), was also consumed at that time, while a 0.75-l bottle per person (or more) was a usual dose. The popularity of Port, Madeira, Vermouth and other Fortified Wine imitations was due to their low price; but the quality, apart from the cheapest varieties, was usually not too bad. Many of such imitations were obviously natural products manufactured more or less on the basis of original methods. It should be noted, however, that the quality of alcoholic beverages, even of the same denomination, has always been better in Moscow than outside the capital (except for Wine-producing areas in the South). Gatherings with female participation often preferred Wine—dry, sweet or sparkling—which was inexpensive and sometimes of good quality. Vodka prices remained stable for decades. Matters changed in 1985 with the start of the anti-alcohol campaign, when the vodka price doubled and quality of alcoholic beverages deteriorated. After the campaign, together with inflation and transition to the market economy, the prices and quality levels of alcoholic beverages diversified. New sorts appeared and disappeared, the sorts and labels correlated poorly, great part of vodka and other spirits being of low quality. New sorts were sometimes good in the beginning but later worsened. Well-known Soviet-time Wine and Cognac sorts disappeared, changed their taste or …
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LETTER TO THE EDITOR Letter from Russia: Minimal Price for Vodka Established in Russia from 1 January 2010
2010Co-Authors: Sergei V. JarginAbstract:Drinking in binges was typical for alcohol consumption in the former Soviet Union (Jukkala, 2008). This pattern is changing today, especially in large cities such as Moscow. Young people, who seem to have on average more free time today, drink usually one to three cans of beer during an evening but not a bottle of vodka for three or for two, and then often another one, with beer, as it used to be in the 1970–1980s. Fortified Wine (containing 17–19% of alcohol by volume), mostly an imitation of Port (named Portwein), was also consumed at that time, while a 0.75-l bottle per person (or more) was a usual dose. The popularity of Port, Madeira, Vermouth and other Fortified Wine imitations was due to their low price; but the quality, apart from the cheapest varieties, was usually not too bad. Many of such imitations were obviously natural products manufactured more or less on the basis of original methods. It should be noted, however, that the quality of alcoholic beverages, even of the same denomination, has always been better in Moscow than outside the capital (except for Wine-producing areas in the South). Gatherings with female participation often preferred Wine—dry, sweet or sparkling—which was inexpensive and sometimes of good quality. Vodka prices remained stable for decades.
José António Couto - One of the best experts on this subject based on the ideXlab platform.
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Characterization of the aroma and colour profiles of Fortified Muscat Wines: comparison of Muscat Blanc “à petit grains” grape variety with Red Muscat
European Food Research and Technology, 2017Co-Authors: Diva Jesus, Francisco M. Campos, Miguel Ferreira, José António CoutoAbstract:Although Muscat Blanc “a petit grains” and Red Muscat grape varieties are both cultivated in the Douro Demarcated Region (Portugal), only Muscat Blanc is currently authorized for the production of the Fortified Wine “Moscatel do Douro”. The aim of this study was to evaluate the potential of the Red Muscat grape variety to be employed in the Winemaking of Douro Muscat Wines. Wines of both grape varieties were produced from the 2013 and 2014 harvests, and were chemically and sensory analysed 12 and 3 months after stopping the alcoholic fermentation, respectively. The Muscat Blanc “a petit grains” variety produced musts with higher sugar content than the red variety, but the final levels of sugar and ethanol were similar in all Wines owing to the control of the fermentation time. Red Muscat Wines presented higher concentrations of rose oxide and nerol than Muscat Blanc “a petit grains”; however, these differences were only significant in the youngest Wines. Linalool and α-terpineol were found at higher levels in the 2013 Muscat Blanc “a petit grains” Wines. No significant differences were found for the ester compounds, except for 2-phenylethanol, which was higher in the Red Muscat Wines. The 12 months old Wines presented a higher total concentration of esters than the younger Wines. No significant differences were found for the higher alcohols composition between the two grape varieties. The chromatic analysis showed that, besides having a redder tone, Red Muscat Wines had a higher colour intensity and a more pure/saturated colour than Muscat Blanc “a petit grains” Wines. The sensory analysis did not detect significant differences in the aromatic and gustatory profiles between the two grape varieties. The Red Muscat grape variety shows great potential to be employed in the production of Muscat Fortified Wine either as monovarietal or in blends with Muscat Blanc “a petit grains”.
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Citrulline as the main precursor of ethyl carbamate in model Fortified Wines inoculated with Lactobacillus hilgardii: a marker of the levels in a spoiled Fortified Wine
Letters in applied microbiology, 2002Co-Authors: Z. Azevedo, José António Couto, Tim HoggAbstract:Aims: The aim of this study was to investigate the production of ethyl carbamate (EC) precursors by Lactobacillus hilgardii in model and Douro Fortified Wines and to determine the relationship between these compounds and EC levels in this type of Wine. Methods and Results: Several model Fortified Wines and Fortified Wine inoculated with L. hilgardii were analysed for citrulline and EC formation. A good correlation (R > 0·9) was obtained between citrulline and potential EC (that EC which is formed during heating of sample at 80 °C for 48 h). Conclusions: This correlation allowed us to calculate the potential EC formed during lactic acid bacteria activity in Fortified Wine. Significance and Impact of the Study: A good correlation was obtained (R=0·92) between measured and calculated EC in spoiled Fortified Wines, citrulline apparently being the main EC precursor produced by Lact. hilgardii thus contributing to the potential EC in this type of Wine.
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diversity of ethanol tolerant lactobacilli isolated from douro Fortified Wine clustering and identification by numerical analysis of electrophoretic protein profiles
Journal of Applied Microbiology, 1994Co-Authors: José António Couto, Tim HoggAbstract:Eighty-two ethanol-tolerant (≥ 15% v/v) isolates of Lactobacillus were obtained from Douro Fortified Wines and associated Winery equipment. The diversity and specific identity of these isolates was studied with computer-assisted comparison of the whole-cell, SDS-solubilized protein profiles (as generated by SDS-PAGE); with this method four species were identified. The majority of isolates (89%) were identified as Lact. hilgardii, and three differentiable electrophoretic groups of this species were evident. The identification was confirmed by DNA-DNA dot-blot hybridization studies. Also identified were one strain each of Lact. fructivorans, Lact. collinoides and Lact. mali.
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Diversity of ethanol‐tolerant lactobacilli isolated from Douro Fortified Wine: clustering and identification by numerical analysis of electrophoretic protein profiles
Journal of Applied Bacteriology, 1994Co-Authors: José António Couto, Tim HoggAbstract:Eighty-two ethanol-tolerant (≥ 15% v/v) isolates of Lactobacillus were obtained from Douro Fortified Wines and associated Winery equipment. The diversity and specific identity of these isolates was studied with computer-assisted comparison of the whole-cell, SDS-solubilized protein profiles (as generated by SDS-PAGE); with this method four species were identified. The majority of isolates (89%) were identified as Lact. hilgardii, and three differentiable electrophoretic groups of this species were evident. The identification was confirmed by DNA-DNA dot-blot hybridization studies. Also identified were one strain each of Lact. fructivorans, Lact. collinoides and Lact. mali.
Cristina Delerue-matos - One of the best experts on this subject based on the ideXlab platform.
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Determination of 24 pesticide residues in Fortified Wines by solid-phase microextraction and gas chromatography-tandem mass spectrometry.
Journal of agricultural and food chemistry, 2011Co-Authors: Joana Martins, Cristina Esteves, Tomás Simões, Manuela Correia, Cristina Delerue-matosAbstract:The present work describes a solid-phase microextraction (SPME) gas chromatography-tandem mass spectrometry (MS/MS) method to quantify 24 pesticides in Fortified white Wine and Fortified red Wine. In this study "Fortified Wine" refers to a Wine in which fermentation is arrested before completion by alcohol distillate addition, allowing sugar and alcoholic contents to be higher (around 80-100 g/L total sugars and 19-22% alcohol strength (v/v)). The analytical method showed good linearity, presenting correlation coefficients (R(2)) ≥ 0.989 for all compounds. Limits of detection (LOD) and quantitation (LOQ) in the ranges of 0.05-72.35 and 0.16-219.23 μg/L, respectively, were obtained. LOQs are below the maximum residue levels (MRL) set by European Regulation for grapes. The proposed method was applied to 17 commercial Fortified Wines. The analyzed pesticides were not detected in the Wines tested.
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MULTIRESIDUE METHOD FOR THE DETERMINATION OF ORGANOPHOSPHORUS PESTICIDES IN STILL Wine AND Fortified Wine USING SOLID-PHASE MICROEXTRACTION AND GAS CHROMATOGRAPHY ― TANDEM MASS SPECTROMETRY
Analytical Letters, 2011Co-Authors: Joana Martins, Cristina Esteves, Ana Limpo-faria, Paulo Sergio De Moraes Barros, Natália Ribeiro, Tomás Simões, Manuela Correia, Cristina Delerue-matosAbstract:A SPME-GC-MS/MS method for the determination of eight organophosphorus pesticides (azinphos-methyl, chlorpyriphos, chlorpyriphos-methyl, diazinon, fenitrothion, fenthion, malathion, and methidathion) in still and Fortified Wine was developed. The extraction procedure is simple, solvent free, and without any sample pretreatment. Limits of detection (LOD) and quantitation (LOQ) values in the range 0.1–14.3 µg/L and 0.2–43.3 µg/L, respectively, were obtained. The LOQ values are below the maximum residue levels (MRLs) established by European Regulation for grapes, with the exception of methidathion. Coefficients of correlation (R2) higher than 0.99 were obtained for the majority of the pesticides, in all different Wines analyzed.
Tomás Simões - One of the best experts on this subject based on the ideXlab platform.
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Determination of 24 pesticide residues in Fortified Wines by solid-phase microextraction and gas chromatography-tandem mass spectrometry.
Journal of agricultural and food chemistry, 2011Co-Authors: Joana Martins, Cristina Esteves, Tomás Simões, Manuela Correia, Cristina Delerue-matosAbstract:The present work describes a solid-phase microextraction (SPME) gas chromatography-tandem mass spectrometry (MS/MS) method to quantify 24 pesticides in Fortified white Wine and Fortified red Wine. In this study "Fortified Wine" refers to a Wine in which fermentation is arrested before completion by alcohol distillate addition, allowing sugar and alcoholic contents to be higher (around 80-100 g/L total sugars and 19-22% alcohol strength (v/v)). The analytical method showed good linearity, presenting correlation coefficients (R(2)) ≥ 0.989 for all compounds. Limits of detection (LOD) and quantitation (LOQ) in the ranges of 0.05-72.35 and 0.16-219.23 μg/L, respectively, were obtained. LOQs are below the maximum residue levels (MRL) set by European Regulation for grapes. The proposed method was applied to 17 commercial Fortified Wines. The analyzed pesticides were not detected in the Wines tested.
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MULTIRESIDUE METHOD FOR THE DETERMINATION OF ORGANOPHOSPHORUS PESTICIDES IN STILL Wine AND Fortified Wine USING SOLID-PHASE MICROEXTRACTION AND GAS CHROMATOGRAPHY ― TANDEM MASS SPECTROMETRY
Analytical Letters, 2011Co-Authors: Joana Martins, Cristina Esteves, Ana Limpo-faria, Paulo Sergio De Moraes Barros, Natália Ribeiro, Tomás Simões, Manuela Correia, Cristina Delerue-matosAbstract:A SPME-GC-MS/MS method for the determination of eight organophosphorus pesticides (azinphos-methyl, chlorpyriphos, chlorpyriphos-methyl, diazinon, fenitrothion, fenthion, malathion, and methidathion) in still and Fortified Wine was developed. The extraction procedure is simple, solvent free, and without any sample pretreatment. Limits of detection (LOD) and quantitation (LOQ) values in the range 0.1–14.3 µg/L and 0.2–43.3 µg/L, respectively, were obtained. The LOQ values are below the maximum residue levels (MRLs) established by European Regulation for grapes, with the exception of methidathion. Coefficients of correlation (R2) higher than 0.99 were obtained for the majority of the pesticides, in all different Wines analyzed.
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Worldwide interlaboratory study on the determination of ochratoxin A in different Wine type samples.
Talanta, 2006Co-Authors: Nuno Ratola, Paulo Sergio De Moraes Barros, Tomás Simões, António L. Cerdeira, Armando Venâncio, Arminda AlvesAbstract:Interlaboratory studies are decisive tools to help the validation of a specific analytical methodology or to assess the reproducibility of the use of different methods to analyze a given compound or compounds in certain sample matrices. In this work, homogeneous samples of two white Wines ("White Wine" and "White Liqueur Wine") and one red Wine ("Red Fortified Wine") from Portugal with different production techniques and characteristics, namely in alcohol strength (10.5%, 16.0% and 19.0% ethanolic content, respectively), were analyzed for their contents in ochratoxin A (OTA), a mycotoxin generated from fungal contamination. White Liqueur Wine was naturally contaminated, whereas the other two Wine type were spiked with ethanolic OTA solutions. The participation of 24 laboratories from 17 countries of five continents was ensured for this study. Although with no restrictions in terms of analytical methodology to employ, 75% of the laboratories resorted to immunoaffinity columns clean-up followed by high performance liquid chromatography with fluorescence detection (HPLC-FD), most of them in accordance with the European Standard EN 14133. For White Wine samples, the general mean OTA concentration was 1.96mug/l (two outliers) with interlaboratorial standard deviation (s(L)) of 0.53mug/l; for White Liqueur Wine, mean of 1.59mug/l (one outlier), with s(L)=0.59mug/l; and for Red Fortified Wine, mean of 2.73mug/l (no outliers), with s(L)=0.96mug/l. Outliers were determined by Cochran and Grubbs tests. The Horrat index, recommended by the Association of Official Analytical Chemists (AOAC) for the quality assurance of the collaborative study was, on average, 1.7. This study proved that OTA determination in Wines is reproducible, regardless of the methodology employed.