Contaminants in Vitis vinifera L. products: levels and potential risks for human health

Vitis vinifera L. derivatives are susceptible to contamination by biological agents (e.g., bacteria, viruses, fungi), and chemical agents (e.g., heavy metals, persistent organic pollutants). Given the widespread consumption of fresh grape and wine, environmental monitoring is crucial to ensure public health and consumer safety. This study aimed to systematically review the scientific literature on contaminants present in Vitis vinifera L. products, particularly wine, with a specific focus on emerging risks. Of the approximately 4000 articles retrieved from the literature, 152 were found to be relevant. Results showed a balanced focus on both chemical and biological contaminants. Among chemical contaminants, metals were the most extensively studied. Although many of the reported concentrations complied with existing regulatory limits, uncertainties remain for emerging contaminants like nickel, palladium, and platinum for which legal limits have not been established. Additionally, for emerging metals like palladium, rhodium, and platinum, there is a lack of toxicological data and regulatory frameworks. Regarding biological contamination, mycotoxins emerged as the most significant issue. Additional emerging contaminants were identified, including fumonisin, a mycotoxin of increasing relevance in Vitis vinifera L. products. The results show the importance of continuous monitoring and risk assessment of contaminants in wine and grape-based products to protect public health.