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http://www.organic-center.org/science.latest.php?action=view&report_id=85
 
Key Differences Found Between Organic and Conventional Red Wines  
March 2007 
Recent evidence has suggested that moderate consumption of red wine results 
in a decreased risk of cardiovascular disease. This is attributed to the 
antioxidant effect of the polyphenolic compounds in red wines. The major 
antioxidant in red wines – resveratrol – is a stilbene shown to have 
anticancer effects. 
However, wines have also been shown to be contaminated with ochratoxin A 
(OTA), a mycotoxin that is widespread in foodstuffs including cereals, 
coffee, walnuts, milk, and pork meat. The European Scientific Committee for 
Food defines OTA as “a mycotoxin having carcinogenic, nephrotoxic, 
teratogenic, immunotoxic, and probably neurotoxic effects.” Attempts have 
been made to clarify what level of OTA consumption is safe, with estimates 
ranging from 0.5-10 micrograms per kilogram (parts per billion). 
This study examines 15 different red wines – five table wines, four 
Controlled Denomination of Origin (Denominazione di origine controllata, or 
DOC), and six organic wines. Researchers (Micelli et al., 2003) looked at the 
levels of polyphenolic compounds, resveratrol, antioxidant activity, and 
ochratoxin A (OTA) contamination. 
Organic and DOC wines were found to have significantly higher levels of total 
polyphenols. DOC wines had the greatest total polyphenols, averaging 2,148 
mg/liter (parts per million). An organic wine was shown to have the highest 
total polyphenols of all 15 varieties studied, 2,540 mg per liter, 30% higher 
than the average total polyphenols in table wines. 
Resveratrol and antioxidant activity were both were found to be highest in 
the organic wines. In terms of resveratrol levels, the organic wines averaged 
1.69 mg per liter (parts per million), while DOC and Table wines averaged 
1.16 and 1.18 mg per liter respectively. The organic wines tested were found 
to have the greatest antioxidant activity, averaging 13.6 percent (percentage 
of Beta-carotene protection against oxidation). Table wines had on average 50 
percent less antioxidant activity than organic and DOC wines.
Of the three types of wine, only the organic wines showed a significant 
difference in OTA contamination. OTA contamination in six organic wines 
averaged 0.14 micrograms per liter (parts per billion), while the four DOC 
wines averaged 0.45 micrograms per liter and the five table wines were 0.38 
micrograms per liter. 
This study found that among 15 varieties of red wine, organic wines had the 
greatest concentrations of antioxidant activity and of the key antioxidant 
resveratrol. An organic wine also was found to have the highest level of 
total polyphenols. Contamination of the mycotoxin OTA was over three times 
higher in conventionally grown DOC varieties compared to organic wines, and 
the OTA levels in table wines were 2.5 times higher that organic red wines. 
The study found that the combination of farming practices used by organic 
grape growers reduced the risk of mycotoxin formation, through an as yet 
unidentified mechanism. In the Organic Center’s State of Science Review on 
mycotoxins, two possible explanations are discussed:
Lower levels of nitrogen in organic systems tends to reduce fungal growth; and
Generally higher levels of antioxidants in organic grapes protects fruit from 
mycotoxin-forming fungi.

Source: “Polyphenols, resveratrol, antioxidant activity, and ochratoxin A 
contamination in red table wines, Controlled Denomination of Origin (COD) 
wines and wines obtained from organic farming.”
Authors: Antonio Micelli, Carmine Negro, Luca Tommasi and Pietro de Leo, 
Journal of Wine Research, Volume 14, Number 2-3, 
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