LAUSR.org creates dashboard-style pages of related content for over 1.5 million academic articles. Sign Up to like articles & get recommendations!

The Management of Compounds that Influence Human Health in Modern Winemaking from an HACCP Point of View

Photo by bruno_nascimento from unsplash

The undesirable effects of some hazardous compounds involved in the different steps of the winemaking process may pose health risks to consumers; hence, the importance of compliance with recent international… Click to show full abstract

The undesirable effects of some hazardous compounds involved in the different steps of the winemaking process may pose health risks to consumers; hence, the importance of compliance with recent international food safety standards, including the Hazard Analysis and Critical Control Point (HACCP) standards. In recent years, there has been a rise in the development of new technologies in response to the hazardous effects of chemical compounds detected during the winemaking process, whether naturally produced or added during different winemaking processes. The main purpose was to reduce the levels of some compounds, such as biogenic amines, ethyl carbamate, ochratoxin A, and sulfur dioxide. These technological advances are currently considered a necessity, because they produce wines free of health-hazardous compounds and, most importantly, help in the management and prevention of health risks. This review shows how to prevent and control the most common potential health risks of wine using a HACCP methodology.

Keywords: health; health risks; point; compounds influence; management compounds

Journal Title: Fermentation
Year Published: 2019

Link to full text (if available)


Share on Social Media:                               Sign Up to like & get
recommendations!

Related content

More Information              News              Social Media              Video              Recommended



                Click one of the above tabs to view related content.