Differences in the levels of pesticides, metals, sulphites and ochratoxin A between organically and conventionally produced wines

Čepo, Dubravka Vitali; Vrček, Ivana Vinković; Krivohlavek, Adela; Žuntar, Irena; Karoglan, Marko

doi:10.1016/j.foodchem.2017.10.133

Cited by 60 publications

(36 citation statements)

References 31 publications

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“…(2018) analyzed Fe, Mn and Cu in a limited number of red wine samples (n = 3) and they concluded that it was “not possible to affirm that there are considerable differences between organic and conventional products”. Čepo at al. (2018) analyzed 15 elements, including Ni, in 16 red and 10 white wines and the only differences found were that Mg and Pb showed lower concentrations in organic wines.…”

Section: Resultsmentioning

confidence: 99%

“…In the scientific literature several studies have been performed with the objective of comparing organic and conventional wines in terms of chemical composition, however the vast majority deals with differences in the content of antioxidant compounds, polyphenols, anthocyanins, biogenic amines and pesticides (Garaguso and Nardini, 2015; Mulero et al., 2009, 2010; Patrignani et al., 2017; Tassoni et al., 2013). The mineral constituents have been investigated in a limited number of studies and there are no convincing results regarding major and trace elements in organic with respect to conventional wine (Čepo et al., 2018; Dutra et al., 2018; Koreňowská and Suhaj, 2012; Vrček et al., 2011; Tobolková et al., 2014).…”

Section: Introductionmentioning

confidence: 99%

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Mineral composition of organic and conventional white wines from Italy

Drava

Minganti

2019

Heliyon

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Despite of the increased interest of consumers for organic agro-food products and of the growing demand for organic wines, scientific literature reports a limited number of studies aimed to evaluate the chemical composition of organic wine with respect to conventional wine in terms of major and trace metals. In the present study the concentrations of 19 elements (Al, As, B, Ca, Cd, Co, Cr, Cu, Fe, K, Li, Mg, Mn, Na, Ni, Pb, Sr, V, and Zn) were determined in samples of white wines from Italy, conventionally and organically produced. No significant difference in the mineral composition was found between the two groups, except for Ni, which showed a higher concentration in organic wines. By comparing our data with data from literature it can be pointed out that there is no agreement among the results presented in the different studies referring to comparisons between organically and conventionally produced wines, concluding that the mineral composition of wines depends on factors different from organic/conventional production method.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Mineral composition of organic and conventional white wines from Italy

Drava

Minganti

2019

Heliyon

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“…However, wine can also have some negative components, such as residual pesticides ( Guo T. et al, 2016 ), heavy metals ( Bora et al, 2015 ), and some biotoxins. Of these, biotoxins from microorganisms were the most important toxins in wine ( Vitali Čepo et al, 2018 ). These biotoxins can affect the drinking quality and food safety of wine and lead to a range of diseases if consumed in excess over a long period ( Figure 1 ; Welke, 2019 ).…”

Section: Safety Risks and Countermeasures In Winementioning

confidence: 99%

Origin, Succession, and Control of Biotoxin in Wine

et al. 2021

Front. Microbiol.

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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.

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“…However, caution is needed concerning the problem of pesticide because the number of chemicals to trace is very high [142]. The research, which included the analysis of 25 pesticides in Croatian grape wines, conducted by Vitali Čepo et al [150], indicated significantly lower total pesticide concentrations and the average number of pesticides per sample of organic grape wines, compared to conventional wines. Pesticide residues not only result in potential health risks for the consumers but also lead to a decrease in the fruit wine quality.…”

Section: Food-safety Issues Regarding Fruit Wines 31 Pesticides Resmentioning

confidence: 99%

Chemical Constituents of Fruit Wines as Descriptors of their Nutritional, Sensorial and Health-Related Properties

Velić¹,

Klarić²,

Velić³

et al. 2018

Descriptive Food Science

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Functional foods are foods that provide positive health effects apart from the provision of essential nutrients. Along with nutraceuticals, they represent the top trends in the food industry. Fruit wines are considered functional foods. When assessing the fruit wine quality, a wide range of descriptors are taken into consideration, namely physicochemical and sensorial properties of fruit wine. Furthermore, within the context of the new food products development (e.g. functional products), functional properties of fruit wines are also taken into consideration. Functional properties are determined by the content of the biologically active components, such as polyphenols, vitamins and micro-and macrominerals. It is also important to consider the food-safety issues regarding the fruit wines consummation, that is, the presence of pesticides, mycotoxins and biogenic amines in different fruit wines. This chapter aims to give an overview of various factors used to evaluate the quality and the functional properties of fruit wines.

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Differences in the levels of pesticides, metals, sulphites and ochratoxin A between organically and conventionally produced wines

Cited by 60 publications

References 31 publications

Mineral composition of organic and conventional white wines from Italy

Mineral composition of organic and conventional white wines from Italy

Origin, Succession, and Control of Biotoxin in Wine

Chemical Constituents of Fruit Wines as Descriptors of their Nutritional, Sensorial and Health-Related Properties

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