The toxic substances formed in the process of microbial spoilage of the wine and their effect on the human body

Abstract

The main goal of every wine producer is to create a high-quality and safe product, which means the absence of toxic, carcinogenic, mutagenic or any other adverse effect on the human body. Taking into account the modern changes in ecology, weather and climatic conditions, the technogenic impact of humans on the environment, the prospect of abnormal changes in biotopes is going towards an undesirable direction. This is especially true for viticulture. The damage to soils and grapes by pests, bacteria, fungal diseases, in particular, various kinds of mold, yeast, etc., has significantly increased.