Comparison of hazards: Current vs. GMO wine

The aim of this paper is to compare the hazards to human health and the environment from six wines which have been produced by different viticulture and winemaking practice: organic; the integrated production of grape and wine (IPGW); biodynamic; conventional and two modern methods using genetically modified organisms (GMO). The risk assessments have been carried out on the basis of a knowledge of viticulture and winemaking technology and has employed the use of well-known protocols. Differences with respect to the hazards posed to human health and the environment exist between wines produced using the different methods, but the differences are not statistically significant.