D-gluconic acid concentration in musts and wines is natural of acid sources, being produced by filamentous fungi and/or bacteria. Aspergillus, Botrytis, and Penicillium sp., oxidize to glucose to produce D-gluconic acid, that is not used by yeasts or
bacteria and can be used as a fruit deterioration indicator. Since the detection of
ochratoxin A (OTA) in juices and wines related studies to mycobiota of the grapes,
under the ochratoxigenic potential point of view has been being evaluated. The
present study had the goal of evaluating the grapes sanity degree produced in
Santa Catarina in the crops 2005/2006, using the D-gluconic acid concentration as
indicator. D-gluconic acid correlation between OTA, mycobiota and population of
Aggregate A. niger went 0,017; 0,004 and 0,008, respectively, reflecting the low
correlation presented with OTA. For the population of Botrytis the decisive factor
was 0751, or only 24.9% of the variation can not be explained, since the mycobiota
with the relationship was very low, reinforcing the hypothesis of association with
other factors such as the presence of bitter rot
