Abstract
Wine is a worldwide alcoholic beverage with antioxidant active substances and complex flavors. Moderate drinking of wine has been proven to be beneficial to health. However, wine has some negative components, such as residual pesticides, heavy metals, and biotoxins. Of these, biotoxins from microorganisms were characterized as the most important toxins in wine. Wine fermentation mainly involves alcoholic fermentation, malolactic fermentation, and aging, which endue wine with complex flavors and even produce some undesirable metabolites. These metabolites cause potential safety risks that are not thoroughly understood. This review aimed to investigate the origin, evolution, and control technology of undesirable metabolites (e.g., ochratoxin A, ethyl carbamate, and biogenic amines) in wine. It also highlighted current wine industry practices of minimizing the number of biotoxins in wine.
Highlights
Wine is an alcoholic beverage made from fresh grapes or grape juice that undergoes complex biochemical changes in the presence of microorganisms
This review focused on the dynamic changes in risk factors in wine fermentation, traced the risk factors, and proposed corresponding prevention and control to provide a theoretical basis for wine risk control
Moderate drinking of wine has been proven to be beneficial to health because wine comprises antioxidant active substances, minerals, and vitamins (Guilford and Pezzuto, 2011)
Summary
Wine is an alcoholic beverage made from fresh grapes or grape juice that undergoes complex biochemical changes in the presence of microorganisms. The wine originated in ancient Egypt or ancient Greece or the Greek island of Crete (Alebaki and Koutsouris, 2019). The wine industry has progressed globally since its development to date (Thorpe, 2009). Based on the geography, winemaking history, and winemaking tradition, some winemaking countries with a long history of production (mostly Europe and the Mediterranean region) are classified as "Old World," while the rising stars in the international market are classified as "New World" (emerging wine-producing countries outside of Europe, such as the United States, China, etc.) (Banks and Overton, 2010; Li et al, 2018). According to the latest data from the International Organization of Vine and Wine (OIV), global wine production is estimated at 26 billion liters, and the wine trade continues to trend toward internationalization (OIV, 2020)
Sign-in/Register to view highlights & summary Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
