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Open AccessReview

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

Departamento de Química y Tecnología de Alimentos, Universidad Politécnica de Madrid, Ciudad Universitaria S/N, 28040 Madrid, Spain
Fermentation 2019, 5(2), 33; https://doi.org/10.3390/fermentation5020033
Received: 25 January 2019 / Revised: 28 March 2019 / Accepted: 31 March 2019 / Published: 10 April 2019
(This article belongs to the Special Issue Modern Technologies and Their Influence in Fermentation Quality)
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. View Full-Text
Keywords: biogenic amines; ethyl carbamate; ochratoxin A; sulfur dioxide; phthalates; HACCP biogenic amines; ethyl carbamate; ochratoxin A; sulfur dioxide; phthalates; HACCP
MDPI and ACS Style

Benito, S. The Management of Compounds that Influence Human Health in Modern Winemaking from an HACCP Point of View. Fermentation 2019, 5, 33.

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