Wine Features Related to Safety and Consumer Health: An Integrated Perspective

Abstract

This review presents a global view of the current situation of the scientific knowledge about aspects of wine with possible repercussions (positive or negative) on consumer health and wine safety. The presence in wine of some potential harmful compounds such as phytosanitary products, trace metal compounds, sulfites, and some toxics of microbial origin, such as ochratoxin A, ethyl carbamate, and biogenic amines, is discussed. The different strategies and alternative methodologies that are being carried out to reduce or to avoid the presence of these substances in wines are also discussed. In recent years much work has focused on establishing the scientific explanations for the positive biological effects of some wine compounds. In this review, we also examine the latest knowledge regarding wine and health, focusing on two types of compounds that have been related to the positive effects of moderate wine consumption, such as phenolic compounds and bioactive peptides.

Enzymes for Wine Fermentation: Current and Perspective Applications

“…The cell wall consists of β-glucans (~60%), mannoproteins (~40%) and chitin (~2%). In particular, the mannoprotein fraction has attracted increasing interest in wine fermentation to stabilize tartaric acid and protein, improve mouthfeel and reduce astringency [32][33][34]. The use of mannoproteins of the cell wall and chitin as binding elements for the removal of undesirable compounds such as ochratoxin A and toxic heavy metals has been proposed.…”

“…The enzyme splits urea into ammonia and carbon dioxide, preventing urethane formation. The commercial urease from Lactobacillus fermentum is effective on urea at doses of 50 mg/L in red wines and 25 mg/L in white wines [32].…”

Conyza canadensis: Green Extraction Method of Bioactive Compounds and Evaluation of Their Antifungal Activity

“…25, 26 The Cladosporium genus causes rots in capsicum, berries, tomatoes and eggplants. 23 Lastly, Penicillium digitatum is the causative agent of green mold in citrus fruits and is responsible for 60 to 80% of losses during the storage period.…”

Enrichment of Resveratrol in Wine through a New Vinification Procedure

“…Among them the use of natural fungicides (i.e. hexanal), dimethyl carbonate, lisozime, and modified atmosphere packaging, two controlled atmosphere, and both intermittent and continuous applications of O 2 [2,6]. Recently, interest has been focused on some natural components of wine, such as phenolic compounds, as an alternative to inhibit bacterial growth.…”

“…Traditional vinification is a common procedure which limits the contact with oxygen by the early addition of sulfur dioxide (sulfite, SO 2 ) [2]. Nevertheless, whilst SO 2 is commonly used as an antimicrobial agent and preservative in foods and wine, it has also been listed as an important risk factor for the initiation and progression of liver diseases due to oxidative damage [3].…”