The issue of endocrine disruptors is a subject of debate in the agri-food sector and questioning for consumers through the media. Among these compounds, some of the family of phthalates, are used in the composition of some materials used in wineries. This makes it a worrying issue in terms of image and safety. The objective ok this work was to identify the sources of phthalates and the factors favoring their diffusion in wines to propose preventive and curative solutions to the wine makers. The modalities were therefore selected in different French wine regions to represent the diversity of oenological practices. This survey also led to examine more thoroughly the parameters involved in the situations that favored migration of the highest levels. Additional experiments were performed specifically on certain sources or contributing factors. The first identified sources include epoxy resin, fiberglass reinforced polyester as well as PVC materials (pipes …). Favorable factors include alcohol content, temperature, duration and contact area.

Abstract. The adaptation of wines to the market requirements have involved changes in wine making processes. Improved methods of analysis now allow to detect traces of compounds injurious for consumers' health. In collective imagination, wines remain born from traditional methods, pathogen free and, by extension, free of any health concern. Consumers now access easily to detailed information, and various media allow them to get a hold on the subject of wine safety. The contents encountered are sometimes alarming and create many questions enable to damage the image of the product. In order to support French wine makers facing the rise of this theme and answer European regulation, IFV has developed with French professional organizations a guide to good hygiene practices (GGHP) including hazard analysis for wine industry. The aim was to provide all companies a reference document approved by the French authorities and pool most of the principles of HACCP to limit the task of smaller businesses. The GGHP details essential good practices that have to be implemented by every company of wine industry, regardless its size and the kind of wine produced. It also describes hazard analysis and specific recommendations for each one and gives recommendations and tools to manage them.

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