Abstract
Safety and quality are significant challenges for food; namely, safety represents a big threat all over the world and is one of the most important goal to be achieved in both Western Society and Developing Countries. Wine safety mainly relies upon some metabolites and many of them are of microbial origin. The main goal of this review is a focus on two kinds of compounds (biogenic amines and mycotoxins, mainly Ochratoxin A) for their deleterious effects on health. For each class of compounds, we will focus on two different traits: (a) synthesis of the compounds in wine, with a brief description of the most important microorganisms and factors leading this phenomenon; (b) prevention and/or correction strategies and new trends. In addition, there is a focus on a recent predictive tool able to predict toxin contamination of grape, in order to perform some prevention approaches and achieve safe wine.
Highlights
Safety is a challenge for consumers; wine safety relies upon a complex equilibrium from good manufacturing practices, quality of raw materials, fermentation, and post-fermentation events
This paper offers an overview on wine safety with a special focus on some metabolites of microbial origin, namely Ochratoxin A (OTA) and biogenic amines (BA), as the number of papers dealing with these compounds has significantly increased in the last decade, due to an increased awareness on the effects on health and well-being
Both BA and OTA are used as topics to address safety issues raised by microorganisms and show how uncontrolled microbial dynamics both on grape and must/wine could lead to significant threats
Summary
Safety is a challenge for consumers; wine safety relies upon a complex equilibrium from good manufacturing practices, quality of raw materials, fermentation, and post-fermentation events. The choice of focusing on OTA and BA relies on some other factors, i.e., (i) the origin (OTA from fungi and BA generally from bacteria); (ii) the time of production (pre-harvest and/or pre-fermentation for OTA and throughout fermentation or in the post-fermentation phase for BA); (iii) the molecular weight (lower for BA and higher for OTA); (iv) the increasing prevalence in human outbreaks (Spano et al, 2010; Petruzzi et al, 2014e) Both BA and OTA are used as topics to address safety issues raised by microorganisms and show how uncontrolled microbial dynamics both on grape and must/wine could lead to significant threats. BA and OTA are described in relation to some traits, like origin, effects on health and correction/prevention strategies, in order to offer a deep insight on the literature and pinpoint the most recent advances on these compounds
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