葡萄酒质量安全风险及其控制

Safety Risk and Its Control of Wine

摘要:

全面阐述了影响葡萄酒质量安全的主要因素及其防控措施。农药残留和重金属污染通常由葡萄栽培中施用的防治病虫害药剂或环境污染而导致其在葡萄果实中的累积,可通过选择生态条件优良的酿酒葡萄种植基地、规范栽培管理技术有效控制；SO₂残留产生于葡萄酒酿造过程,可通过控制原料污染、严格发酵酿造工艺管理、保证生产清洁卫生及积极寻找SO₂替代物控制其含量；微生物或有微生物参与的有毒代谢产物中赭曲霉毒素A、氨基甲酸乙酯和生物胺,则依赖于发酵剂的选择和改进工艺等多种手段综合防控。在葡萄栽培及葡萄酒酿造过程中应关注此类物质对人体的潜在危害,并通过检测进行有效的预防和控制。

Abstract:

The review comprehensively illuminated the main factors affecting the wine quality safety and prevention and control measures. The pesticide residues and heavy metals caused by insecticides or environmental pollution could be controled by selection of suitable eco-environment vineyard and cultivation and management techniques. Sulfur dioxide used in wine brewing process as a preservative can be reduced by using fresh grape, strict enological practices, enhancing sanitation in winery, and be replaced by other additives. Microorganism or ochratoxin A, ethyl carbamate, and biogenic amines obtained from microbial metabolism could be reduced by selection of microbial starter cultures and improving enological technologies. More attentions should be paid to the potential hazard in grape cultivation and wine production while more precise and sensitive methods should be used to detect the risk factors.