Microbiologically, wine is a low food safety risk consumer product

Azevedo, Sofia; Battaglene, Tony; Hodson, Greg

doi:10.1051/bioconf/20160704003

Cited by 3 publications

(1 citation statement)

References 12 publications

(10 reference statements)

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“…The IARC monographs describe contaminants in alcohol as minor constituents “not essential to the flavors or properties of a product,” and note that some may present toxicological or carcinogenic hazards (IARC, 2010). In contrast to most food products, alcoholic beverages are generally considered to pose low microbiological risks, due to the low nutrient content, and high acidity, polyphenol content, and alcohol content that have natural antimicrobial properties, leading to an environment that does not support the growth of pathogens (Azevedo, Battaglene, & Hodson, 2016). As such, the focus on contaminants in alcohol is primarily concerned with hazards of a chemical nature, which may be introduced at any point during the production process or storage period or inadvertently created as a by‐product during chemical or microbiological processes.…”

Section: Types Of Contaminants In Alcoholic Beveragesmentioning

confidence: 99%

An overview of chemical contaminants and other undesirable chemicals in alcoholic beverages and strategies for analysis

Bayen

2020

Comp Rev Food Sci Food Safe

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The presence of chemical contaminant in alcoholic beverages is a widespread and notable problem with potential implications for human health. With the complexity and wide variation in the raw materials, production processes, and contact materials involved, there are a multitude of opportunities for a diverse host of undesirable compounds to make their way into the final product-some of which may currently remain unidentified and undetected. This review provides an overview of the notable contaminants (including pesticides, environmental contaminants, mycotoxins, process-induced contaminants, residues of food contact material [FCM], and illegal additives) that have been detected in alcoholic products thus far based on prior reviews and findings in the literature, and will additionally consider the potential sources for contamination, and finally discuss and identify gaps in current analytical strategies. The findings of this review highlight a need for further investigation into unwanted substances in alcoholic beverages, particularly concerning chemical migrants from FCMs, as well as a need for comprehensive nontargeted analytical techniques capable of determining unanticipated contaminants.

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Section: Types Of Contaminants In Alcoholic Beveragesmentioning

confidence: 99%

An overview of chemical contaminants and other undesirable chemicals in alcoholic beverages and strategies for analysis

Bayen

2020

Comp Rev Food Sci Food Safe

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Optimization of fermentation parameters for the production of a novel selenium enriched mulberry (Morus nigra) wine

Johnson¹,

Ekumah²,

Ma³

et al. 2023

LWT

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Morula Tree: From Fruit to Wine through Spontaneous Fermentation and the Potential of Deriving Other Value-Added Products

2022

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Sclerocarya birrea (Morula tree) is one of the indigenous trees bearing wild fruits with various applications in the African communities. Wine is a globally known beverage usually made from grapes; however, recently, other fruits, including wild fruits with a considerable amount of sugars, can be used for making wines. The marula fruit wine is also important in many communities for cultural activities and can be enjoyed by people of varying age groups depending on the age of the product. In recent years, there has been growing interest in shifting from traditional marula winemaking to developing technologies for the marula winemaking process and commercialisation. The process of marula winemaking is similar to the production of grape wines, which entails collection, selection and washing of the fruits; extraction of the juice and mashing; formation and removal of the scum; and ultimately spontaneous fermentation of the resulting juice. The new process in marula winemaking would take into consideration the use of starter cultures as either monoculture or mixed cultures developed from the native marula fruit microbiota and the pasteurisation of the juice. The main challenge or difficulty with marula is the extraction of sugar and other soluble solids from the pulp more than it is for the grapes. The other challenge confronting the sustainability of marula wine is the seasonality of the fruit and poor juice yield. It is therefore imperative to develop strategies to increase the juice yield without affecting the quality, to preserve the marula fruits to ensure the year-round presence of marula fruit wine in the markets and, consequently, to improve the income generation capacity of the households dependent on the product. In addition to achieving a high juice yield, it is imperative to ensure consistent quality wine products. This review gives an overview of the S. birrea subsp. caffra and the biochemical components of the fruits or juice. It also highlights the use of marula fruits for wine production in African communities. The potential economic sustainability of the marula fruit wine is explored, particularly in southern Africa, where the marula tree (Morula) is abundant and the marula fruit wine is popularly produced. The review also examines the opportunities, challenges and future prospects of the marula fruit wine.

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Microbiologically, wine is a low food safety risk consumer product

Cited by 3 publications

References 12 publications

An overview of chemical contaminants and other undesirable chemicals in alcoholic beverages and strategies for analysis

An overview of chemical contaminants and other undesirable chemicals in alcoholic beverages and strategies for analysis

Optimization of fermentation parameters for the production of a novel selenium enriched mulberry (Morus nigra) wine

Morula Tree: From Fruit to Wine through Spontaneous Fermentation and the Potential of Deriving Other Value-Added Products

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