ABSTRACT
This chapter focuses on the application of advanced instrumental techniques, including chromatography and spectroscopy, and provides analysis of toxic components, microelements, aroma compounds and constituents of therapeutic significance in grape and wine. Biogenic amines (BAs) are nitrogenous low molecular weight organic bases that can have an aliphatic, aromatic or a heterocyclic structure and are receiving much attention in wine science because of their potential implication for human health. BA quantification in wine is still problematic due to their low concentration, the lack of chromophores of most BAs, the complexity of the sample matrix and the presence of potentially interfering substances. Ethyl carbamate, commonly called urethane, is the ethyl ester of carbamic acid. It is genotoxic and a multi-site carcinogen in experimental animals and probably carcinogen to humans. Phenolic compounds are molecules consisting of a phenyl ring backbone with a hydroxyl group or other substituents.
