Mycotoxin accumulation and the possibilities of biological control of wine production quality

Against the background of climate change and the increasing impact of phytopathogenic agents of mycotic origin on the vine favors the appearance and toxicity of mycotoxins in wine. Ochratoxin produced by some species of the genera Aspergillus and Penicillium becomes particularly dangerous, which manifests nephrotoxic, immunotoxic, teratogenic, hepatotoxic and carcinogenic effects on animals and humans. This publication includes information on the particularities of synthesis and contamination of different grape varieties and types of wine. The evolution of mycotoxigenic phytopathogenic agents and the increasing risk of mycotoxin contamination of wine products determine the need to develop and establish means and ways to reduce the risks of mycotoxin contamination. Determining the action of microbiological means to combat phytopathogenic agents of mycotic origin (Trichodermin, Gliocladin), applying measures to inhibit mycotoxin-producing fungi and developing ecologically harmless and effective methods to combat phytopathogenic agents represent the foundation of contamination prevention and decontamination systems in wine production.