**5. Origin of potentially toxic compounds and strategies to improve wine safety**

In fermented beverages in which a variety of microorganisms exist it may be inevitably the production of toxic products as a result of their metabolism and side reactions, including ethyl carbamate (I, **Figure 2**), biogenic amines (II, **Figure 2**) mycotoxins, namely ochratoxin A (III, **Figure 2**) and aflatoxin B1 (IV, **Figure 2**). They are generally generated due to the incomplete metabolism of nitrogen-containing compounds during the fermentation process [149].
