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Non-Saccharomyces Yeasts and Organic Wines Fermentation: Implications on Human Health

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Non-Saccharomyces Yeasts and Organic Wines Fermentation: Implications on Human Health fermentation Review Non-Saccharomyces Yeasts and Organic Wines Fermentation: Implications on Human Health Alice Vilela CQ-VR, Chemistry Research Centre, School of Life Sciences and Environment, Dep. of Biology and Environment, University of Trás-os-Montes and Alto Douro (UTAD), 5000-801 Vila Real, Portugal; [email protected] Received: 12 May 2020; Accepted: 21 May 2020; Published: 25 May 2020 Abstract: A relevant trend in winemaking is to reduce the use of chemical compounds in both the vineyard and winery. In organic productions, synthetic chemical fertilizers, pesticides, and genetically modified organisms must be avoided, aiming to achieve the production of a “safer wine”. Safety represents a big threat all over the world, being one of the most important goals to be achieved in both Western society and developing countries. An occurrence in wine safety results in the recovery of a broad variety of harmful compounds for human health such as amines, carbamate, and mycotoxins. The perceived increase in sensory complexity and superiority of successful uninoculated wine fermentations, as well as a thrust from consumers looking for a more “natural” or “organic” wine, produced with fewer additives, and perceived health attributes has led to more investigations into the use of non-Saccharomyces yeasts in winemaking, namely in organic wines. However, the use of copper and sulfur-based molecules as an alternative to chemical pesticides, in organic vineyards, seems to affect the composition of grape microbiota; high copper residues can be present in grape must and wine. This review aims to provide an overview of organic wine safety, when using indigenous and/or non-Saccharomyces yeasts to perform fermentation, with a special focus on some metabolites of microbial origin, namely, ochratoxin A (OTA) and other mycotoxins, biogenic amines (BAs), and ethyl carbamate (EC). These health hazards present an increased awareness of the effects on health and well-being by wine consumers, who also enjoy wines where terroir is perceived and is a characteristic of a given geographical area. In this regard, vineyard yeast biota, namely non-Saccharomyces wine-yeasts, can strongly contribute to the uniqueness of the wines derived from each specific region. Keywords: ochratoxin A (OTA); mycotoxins; biogenic amines (BAs); ethyl carbamate (EC); organic wines; non-Saccharomyces 1. General Introduction As defined at the European level by the European Council Regulations on organic production, organic grapes come from vineyards grown under organic farming methods. Indeed, the International Federation of Organic Agriculture Movement (IFOAM) defines organic viticulture and winemaking as a “holistic production management system which promotes and enhances agro-ecosystem health, including biodiversity, biological cycles, and soil biological activity. It emphasizes the use of management practices in preference to the use of off-farm inputs, considering that regional conditions require locally adapted systems” [1,2]. As of August 2012, organic wines can be labeled “organic” with the EU organic logo. This means the wine can now be properly recognized as an organic product [3]. However, and because the laws regulating organic wine production vary worldwide, the definition “organic wine” does not have the same meaning in all places. Usually, the most important purpose is to avoid synthetic chemical fertilizers and pesticides and genetically modified organisms. 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