Chemical hazards in grapes and wine, climate change and challenges to face. (1st June 2020)

• Record Type: Journal Article
• Authors: Ubeda, Cristina; Hornedo-Ortega, Ruth; Cerezo, Ana B.; Garcia-Parrilla, M. Carmen; Troncoso, Ana M.
• Is Part Of: Food chemistry. Volume 314(2020)
• Publication Date: 2020-06-01
• Subjects: Climate change -- Wine -- Food safety -- Biogenic amines -- Ochratoxin A -- Sulfites; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2020.126222
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Chemical hazards in grapes and wine are impacted by climate change. Climate change produce wines with higher pH, nitrogen compounds and alcohol degree. The most concerning: Mycotoxins, ethyl carbamate, SO2, proteins and biogenic amines. Technological solutions to avoid excess of these compounds are future challenges. Abstract: Climate change has an impact on the chemical risks associated to wine consumption related with grape development and microbial contamination. We can classify chemical hazards in wine into two groups: those present in grapes due to agricultural practices, environmental contamination or fungal growth and those coming from fermentation and the winemaking process. The first group includes mycotoxins, whilst the second encompasses ethyl carbamate, biogenic amines, sulfur dioxide and proteins used as technological ingredients such as fining material. Usually the effective control of chemical hazards is achieved by assuring that they either are minimized or absent in the final product since their removal is somewhat difficult and sometimes it may affect sensory properties, which is a major issue in wine. Interestingly, it is possible to give recommendations to avoid excess of these compounds, but more research is needed to face future challenges related to climate change and consumer demands.