Contaminants in vitis vinifera l. products: levels and potential risks for human health

Introduction: Products derived from Vitis vinifera L., such as grapes, grape juice, and wine, are susceptible to contamination from both biological agents (e.g. bacteria, viruses, and fungi) and chemical agents, including heavy metals and persistent organic pollutants. In particular, as wine and grape consumption is widespread, monitoring environmental contamination is crucial to ensure consumer health and safety. Purpose: This study aimed to systematically review the scientific literature on contaminants in wine, grapes, and their derivatives, with a particular focus on emerging risks. The key objectives included identifying contaminants in wine with insufficient data for the safety evaluation, collecting data on their global distribution, and assessing their toxicological impacts. Methods: Studies were systematically searched using databases such as PubMed and Embase, focusing on contaminants in grape-based products. Initially, data collection targeted heavy and emerging metals, including zinc, aluminum, platinum, nickel, rhodium, and palladium. This was followed by a toxicological evaluation to examine the health effects of these contaminants and investigate their mechanisms of toxicity. Results: Approximately 4,000 articles were screened, with 152 studies meeting the inclusion criteria. The review revealed a balanced distribution between chemical and biological contaminants in grape-derived products. Among chemical contaminants, metals were the most frequently studied, accounting for 20% of the articles. Although regulatory thresholds exist for several metals, available data generally are compliant with these limits However, uncertainties remain regarding certain elements, such as nickel, for which no maximum limits have been established, and emerging contaminants, including palladium, rhodium, and platinum, for which the data available in the literature are still limited. Pesticides were addressed in 18% of the publications, with fungicides being the most commonly detected residues. Although their levels in wine typically comply with the legally established Maximum Residue Limits (MRL), the issue of multi-residue contamination remains a concern. Other chemical compounds, including ethyl carbamate and phthalates, were evaluated in 12% of the articles, highlighting their sporadic occurrence in wine and underscoring the need for further monitoring. Regarding biological contaminants, mycotoxins, particularly ochratoxin A (OTA), resulted as the most significant issue, accounting for 46% of the studies. Even though OTA levels in wine are generally below legal limits, the detection of other mycotoxins, such as aflatoxin, patulin, raises potential risks. Specifically, patulin is commonly found in food products such as apples and their derivatives; however, its presence in grapes requires further investigation. Biogenic amines have been detected in only 4% of studies and, in the absence of specific regulatory limits for wine, their potential health effects remain uncertain. Conclusions: The analysis and monitoring of contaminants is crucial to protect consumer health, particularly in the wine industry. The limited availability of data and the uncertainties regarding the health effects of many contaminants make proactive risk management essential. Strengthening collaboration between the research community and regulatory authorities will be key to improving food safety standards and developing more effective monitoring strategies, thus ensuring the quality and integrity of wine products. The authors would like to thank the OIV for funding the grant "Contaminants in wine and grape products: levels, effects of viticulture practices, and potential impact on human health," which contributed to these important findings.