Food and Fermentation Industries >

2024 , Vol. 50 >Issue 5: 334 - 340

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.035786

Advances in the study of harmful substances of non-biological metabolic origin in wine

  • SUN Xiaohan ,
  • ZHANG Xue ,
  • SHI Baohui ,
  • ZHANG Huining ,
  • MA Wen
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  • 1(School of Agriculture, Ningxia University, Yinchuan 750021, China)
    2(School of Food & Wine, Ningxia University, Yinchuan 750021, China)
    3(Fujian Lanjadu Winery Co. Ltd., Longyan 364201, China)
    4(Engineering Research Center of Grape and Wine, Ministry of Education, Yinchuan 750021, China)
    5(Ningxia Grape and Wine Engineering Technology Center, Yinchuan 750021, China)

Received date: 2023-04-11

  Revised date: 2023-05-24

  Online published: 2024-04-09

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Abstract

In recent years, with the improvement of the standard of living, the advancement of wine testing technology and the increasing improvement of food safety standards in various countries, the issue of wine quality and safety has received widespread attention.Most of the wines currently on the market have been tested for safety and quality and are guaranteed to be safe.However, some wines may produce harmful substances due to substandard conditions in the raw materials and production environment.There is a lack of research on the possible harmful substances in wine, particularly those of non-biological metabolic origin, and the effective detection and prevention measures are not well developed.If there is a lack of awareness of the potential hazards in wine production, it is easy to overlook the potential hazards that can lead to a reduction in the quality of the wine and even endanger the health of the consumer.In fact, with the growing awareness of food safety, these potential hazards should also be taken into account and it is therefore relevant to summarise the possible harmful substances in wine, especially those of abiotic origin.The main non-biological sources of harmful substances in wine are pesticide residues, heavy metal contamination and halogenated aromatic organic compounds.These three types of hazardous substances are summarised and explained in terms of their sources, hazards, detection methods, and prevention and control measures, in order to provide some guidance to practitioners in improving the safety and quality of wine and to provide some reference for wine quality and safety testing.

Key words： wine; non-biological hazards; detection; prevention

Cite this article

SUN Xiaohan , ZHANG Xue , SHI Baohui , ZHANG Huining , MA Wen . Advances in the study of harmful substances of non-biological metabolic origin in wine[J]. Food and Fermentation Industries, 2024 , 50(5) : 334 -340 . DOI: 10.13995/j.cnki.11-1802/ts.035786

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