A Review of Plastics Use in Winemaking: HACCP Considerations

Abstract

Use of plastics is ubiquitous in the food and beverage industries, with expanding usage in wine production. Common plastic additives, used to modify and improve applicability and durability of plastics, include phthalate plasticizers and bisphenols. Phthalates are used in many products, including polyvinyl chloride (PVC), lubricants, and emulsifying agents. Bisphenols such as bisphenol A (BPA) and related BPA non-intent (BPA-NI) alternatives are used to harden plastics and are commonly used in polycarbonate plastics and epoxy coatings. Migration of bisphenols and plasticizers into wine from plastic containers and closures has been studied using analytical tools such as gas chromatography-mass spectrometry and liquid chromatography-mass spectrometry. Foodstuffs can become contaminated with plastic additives through food-contact processing and packaging materials, leading to environmental and human health concerns. This work reviews current food product use and regulations regarding plastic additives and potential leachates, particularly in wines, hazard analysis and critical control points approaches, alternative plasticizers, and bio-based plastics.

Critical Review on the Presence of Phthalates in Food and Evidence of Their Biological Impact

“…In fact, ethanol may favor the migration of PAEs acting as solvent for PAE extraction. Plasticizers may contact wine during all stages of winemaking: fruit transportation, crush, and storage involve all manner of equipment and materials like pumps, hoses, fining agents, and filtration for final packaging [ 197 ].…”

Chemical and Physical Implications of the Use of Alternative Vessels to Oak Barrels during the Production of White Wines

“…Concrete vessels use to be coated with tartaric acid in order to develop a calcium tartrate (CaT) layer, which was later replaced by the use of chemically inert coatings such as epoxy resins [ 7 ]. However, due to the difficulties with the cleaning of vessels with CaT layers [ 8 , 9 , 10 ] or the release of potentially harmful compounds from epoxy resins [ 11 , 12 ] is that some winemakers are now using them free of coating, just like clay amphoras [ 13 , 14 , 15 ].…”

Origin, dietary exposure, and toxicity of endocrine-disrupting food chemical contaminants: A comprehensive review

“…Because of their high ethanol content, alcoholic drinks are highly susceptible to PAE contamination. Indeed, ethanol can promote PAE migration by its action as a solvent to extract PAE [ 128 ]. The inner layer of wine storing and fermenting tanks, consisting of epoxy resins or polyester and fiberglass, was the primary cause of DBP and DIBP contamination in wines and spirits [ 129 ].…”