UBEDA, Cristina; HORNEDO ORTEGA, Ruth; CEREZO, Ana B.; GARCIA-PARRILLA, M. Carmen; TRONCOSO, Ana M.

doi:10.1016/j.foodchem.2020.126222

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UBEDA, Cristina

HORNEDO ORTEGA, Ruth

Unité de Recherche Oenologie [Villenave d'Ornon] [OENO]

CEREZO, Ana B.

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Food Chemistry. 2020, vol. 314, p. 1-10

Résumé en anglais

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.< Réduire

Mots clés en anglais

Biogenic Amines

Climate Change

Food Safety

Ochratoxin A

Sulfites

Wine

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Chemical hazards in grapes and wine, climate change and challenges to face

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