Jiménez-Martínez María Dolores, Gil-Muñoz Rocío, Gómez-Plaza Encarna, Bautista-Ortín Ana Belén
a Food Science and Technology Department. Faculty of Veterinary Science , University of Murcia , Murcia , Spain.
b Viticulture Department Viticulture Department , Instituto Murciano de Investigación y Desarrollo Agrario y Alimentario , Murcia , Spain.
Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2018 Jun;35(6):1061-1070. doi: 10.1080/19440049.2018.1459050. Epub 2018 Jun 5.
The quality of red wine depends on the absence of compounds which may affect its safety and/or stability such as ochratoxin A, biogenic amines and some metals and trace compounds. The presence of ochratoxin A in musts and wines is due to fungal contamination of the grapes and has been classified as a possible human carcinogen. Biogenic amines are formed by the microbiological decarboxylation of the corresponding amino acid precursors during the fermentation or ageing and storage, and, at high concentrations, they may induce adverse reactions in sensitive people. Trace elements may have both a nutritional and a toxic effect on health, but also can cause turbidity and stability problems. Their presence is affected mainly by natural factors such as soil mineral content and direct contact with tank surfaces and metallic tubing during winemaking. One of the best options to remove these compounds when present in excess in wine is fining. However, some fining agents commonly used may themselves present problems related with their allergenic properties or with their propensity to increase the protein content, which can cause turbidity problems. In an attempt to avoid such these problems, purified grape pomace was tested as a fining alternative since it has been seen to have a high capacity to reduce the astringency, turbidity and also the ochratoxin A content. The main aim of this work, therefore, was to study if this material can limit the presence of ochratoxin A, biogenic amines and metals and some trace elements in a Monastrell red wine, thus increasing the value and safety of this product.
红葡萄酒的品质取决于是否不存在可能影响其安全性和/或稳定性的化合物，如赭曲霉毒素A、生物胺以及一些金属和痕量化合物。葡萄汁和葡萄酒中赭曲霉毒素A的存在是由于葡萄受到真菌污染，并且已被列为可能的人类致癌物。生物胺是在发酵、陈酿和储存过程中由相应氨基酸前体的微生物脱羧作用形成的，高浓度时可能会在敏感人群中引发不良反应。微量元素可能对健康既有营养作用又有毒性作用，还会导致浑浊和稳定性问题。它们的存在主要受土壤矿物质含量等自然因素影响，以及在酿酒过程中与罐体表面和金属管道的直接接触。当葡萄酒中这些化合物过量存在时，去除它们的最佳选择之一是澄清处理。然而，一些常用的澄清剂本身可能存在与过敏特性相关的问题，或者存在增加蛋白质含量从而导致浑浊问题的倾向。为了避免这些问题，对纯化的葡萄皮渣作为一种澄清替代物进行了测试，因为已发现它具有降低涩味、浑浊以及赭曲霉毒素A含量的高能力。因此，这项工作的主要目的是研究这种材料是否能限制莫纳斯特雷尔红葡萄酒中赭曲霉毒素A、生物胺、金属和一些微量元素的存在，从而提高该产品的价值和安全性。
