Climate change has an impact on the chemical risks associated to wine consumption related with grape development and microbial contamination. We can classify chemical hazards in wine into two groups: those present in grapes due to agricultural practices, environmental contamination or fungal growth and those coming from fermentation and the winemaking process. The first group includes mycotoxins, whilst the second encompasses ethyl carbamate, biogenic amines, sulfur dioxide and proteins used as technological ingredients such as fining material. Usually the effective control of chemical hazards is achieved by assuring that they either are minimized or absent in the final product since their removal is somewhat difficult and sometimes it may affect sensory properties, which is a major issue in wine. Interestingly, it is possible to give recommendations to avoid excess of these compounds, but more research is needed to face future challenges related to climate change and consumer demands.

中文翻译：

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葡萄和葡萄酒中的化学危害，气候变化和面临的挑战。

气候变化对与葡萄生长和微生物污染有关的葡萄酒消费相关的化学风险产生影响。我们可以将葡萄酒中的化学危害分为两类：由于农业实践，环境污染或真菌生长而在葡萄中存在的化学危害，以及由于发酵和酿酒过程而产生的化学危害。第一组包括霉菌毒素，而第二组包括氨基甲酸乙酯，生物胺，二氧化硫和用作技术成分（例如澄清剂）的蛋白质。通常，通过确保最终产品中的化学危害最小化或不存在，可以有效地控制化学危害，因为它们的去除有些困难，有时甚至会影响感官特性，这是葡萄酒的主要问题。有趣的是