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Grape pomace (GP) is the residue of grapes after wine making and is a valuable source of dietary polyphenol and fiber for health promotion. However, studies found the presence of ochratoxin A (OTA) in GP at very high concentrations, which raises a safety issue in the value-added utilization of GP. This study evaluated the effects of thermal pressure, baking, acid and enzymatic treatments on OTA content in GP. Thermal pressure treatment was conducted with wet GP at 121 °C for 10–30 min in andoi:10.3390/toxins12070424 pmid:32605033 fatcat:jbmjlwvdmjdzvjdjazgz2suf4i