Patulin in grape must and new, still fermenting wine (Federweißer).

Extreme differences in temperature were anticipating a high mycotoxin contamination of the 2006 vintage. 96 samples of different grapes and must qualities of the producing region Mosel-Saar-Ruwer as well as Federweißer from retail sales were analyzed for patulin according to EN 14177, whereat the fermentation of the must was stopped by addition of sodium azide.