Abstract. This paper examines the origins of methanol in grape wine and the quantities typically found in it, as well as in other foods such as unpasteurised fruit juices. The toxicology of methanol and the associated regulatory limits established by competent authorities in various parts of the world are also considered. It is concluded that such limits are not driven by public health considerations and thus authorities are requested to consider the need for methanol analyses to be performed and reported on certificates of analysis as a condition of market entry for wine. Where methanol limits are still deemed to be necessary to achieve policy objectives, authorities are encouraged to establish them in the light of the levels of methanol typically found in grape wines produced by the full array of internationally permitted winemaking practices, and to consider harmonising their limits with those that have already been established by other governments or recommended by appropriate intergovernmental organisations.
Abstract. Ingredient and nutritional information are currently mandatory in many countries for food labeling. Although wine is generally exempt from this requirement, regulatory changes are being actively considered by authorities across the globe. In this paper, a review of the current international requirements for the presentation of ingredient and nutritional information is undertaken. A literature review of studies into consumer's requirements and understanding of such information is undertaken and the potential costs to producers analysed. The study makes a number of conclusions on whether ingredient and nutritional labeling is appropriate for wine and investigates the effectiveness, usefulness and impact of such a labeling regime.
Abstract. Scientific studies indicate wine does not support the growth of pathogenic microorganisms such as Clostridium botulinum, Bacillus cereus, and Clostridium perfringens. Studies also show wine has antimicrobial properties due to its high acidity, polyphenol content, alcohol content, low redox potential, and preservative content. As a result, wine has been recognized as a consumer product with a low microbiological safety risk, and governments have issued guidance and employed proportionate regulatory frameworks from a food safety standpoint. Building complex food safety regulatory schemes which must be administered with scarce government resources is unnecessary for a product like wine, with a low microbial risk profile as identified by the general principles of risk management endorsed by the WHO and other international advisory bodies. Notwithstanding the inherent microbiological food safety of wine, at least from a bacterial standpoint, it remains essential that wine should be manufactured under appropriate good manufacturing practices.
The Australian grape and wine sector has committed to reducing its carbon footprint by an active mitigation policy, concentrating in the shorter-term future on reducing Scope 1 and 2 emissions. Life cycle analyses for the sector indicate that carbon emission from grape growing and winemaking are small at 17% and 19% respectively; the major contribution of 68% is to do with packaging and transport (Scope 3), primarily involving use of glass bottles. Diesel use in vineyards is 41% of emissions and may be replaced with difficulty by vehicle electrification and/or hydrogen power. Replacement of winery grid-electricity use will account for 81% of emissions, with conversion to solar currently favoured. Opportunities exist to convert vineyard and winery biomass waste streams using pyrolysis to energy and biochar, the latter a form of sequestered carbon. The remaining large carbon emission relates to traditional use of glass packaging, with inherent weight and volume inefficiency increasing transport costs. Alternate packaging with lower carbon footprint and enhanced recyclability offers promise. The retail sector has opportunities to engage in “replace, recycle, or re-use” practices to reduce this footprint. The wine sector shares an ethical responsibility to mitigate climate change, not least because of impacts on grape and wine production.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.
hi@scite.ai
10624 S. Eastern Ave., Ste. A-614
Henderson, NV 89052, USA
Copyright © 2024 scite LLC. All rights reserved.
Made with 💙 for researchers
Part of the Research Solutions Family.