The fate of deoxynivalenol, deoxynivalenol-3-glucoside, 3- and 15-acetyl-deoxynivalenol, zearalenone, α- and β-zearalenol and fumonisins (fumonisin B₁ and fumonisin B₂) through mashing and wort boiling was studied. Three different mycotoxin contamination scenarios were considered. In almost all samples an increase in the level of mycotoxins in wort was observed during mashing followed by a decrease after just 30 min of the process, with levels remaining constant until the end of boiling. Deoxynivalenol and its metabolites were reduced to their initial level contained in the malt before mashing, or even lower, however in none of the samples they were completely eliminated. Zearalenone was not quantitated at the end of boiling, although there was a significant initial level of ZEN. β-Zearalenol remained unaltered during the process. Fumonisins were reduced by between 50 and 100 per cent during mashing and boiling.

脱氧雪茄烯醇，脱氧雪茄烯醇-3-葡萄糖苷，3-和15-乙酰基-脱氧雪茄烯醇，玉米赤霉烯酮，α-和β-玉米赤霉烯醇和伏马菌素的命运（伏马菌素B ₁和伏马菌素B ₂）通过糖化和麦汁煮沸进行了研究。考虑了三种不同的霉菌毒素污染情况。在糖化过程中，几乎所有样品中麦芽汁中的霉菌毒素水平都增加了，而在整个过程中仅30分钟后就降低了，直到煮沸结束时水平仍保持恒定。糖化之前，脱氧雪腐烯醇及其代谢产物降至麦芽中所含的初始水平，甚至更低，但是在所有样品中，它们都没有被完全消除。煮沸结束时，玉米赤霉烯酮没有定量，尽管最初的ZEN含量很高。在此过程中，β-二烯醛烯醇保持不变。在糖化和煮沸过程中，伏马菌素减少了50％至100％。