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Review
. 2021 Jul 22:12:703391.
doi: 10.3389/fmicb.2021.703391. eCollection 2021.

Origin, Succession, and Control of Biotoxin in Wine

Xiaoyu Xu  1 , Tian Li  1 , Yanyu Ji  1 , Xia Jiang  1 , Xuewei Shi  1 , Bin Wang  1
Affiliations
Review

Origin, Succession, and Control of Biotoxin in Wine

Xiaoyu Xu et al. Front Microbiol. .

Abstract

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.

Keywords: biogenic amines; biotoxin; ethyl carbamate; ochratoxin A; wine.

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Conflict of interest statement

The authors declare that the research was conducted in the absence of any commercial or financial relationships that could be construed as a potential conflict of interest.

Figures

FIGURE 1
FIGURE 1
Hazard process of biologically harmful products (ethyl carbamate, biogenic amines and ochratoxin A) in wine.
FIGURE 2
FIGURE 2
Winemaking process and possible safety hazards.
See this image and copyright information in PMC

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