Monitoring of mycotoxins and pesticides in winemaking

IF 1.1 4区 农林科学 Q4 FOOD SCIENCE & TECHNOLOGY Ciencia E Tecnica Vitivinicola Pub Date : 2023-01-01 DOI:10.1051/ctv/ctv20233801010
Rafaela Xavier Giacomini, Maristela Barnes Rodrigues Cerqueira, E. Primel, J. Garda-Buffon
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Abstract

This study monitored concentrations of both pesticides 2,4-dichlorophenoxyacetic acid (2,4-D) and procymidone, and mycotoxin ochratoxin A (OTA) in stages of the winemaking process. Sampling was carried out in the usual vinification process of red wine in a winery between the steps to obtain must and alcoholic fermentation. The highest transference of contaminants in the process occurred in the crushing step to 2,4-D (100%) and maceration to OTA and procymidone (100%). Removal of contaminants in the winemaking process corresponded to 100%, with a half-life (T1/2) longer for procymidone (216.5 h) and shorter for 2,4-D (38.5 h) and OTA (96 h). The processing factors (PFs) (0) for the contaminants, together with the data obtained, characterize winemaking as a process of reducing mycotoxin and pesticides. Results highlight the importance of fermentation to reduce contaminants and that yeasts promote detoxification
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酿酒过程中霉菌毒素和农药的监测
本研究监测了酿酒过程中农药2,4-二氯苯氧乙酸(2,4- d)和原酰米酮以及霉菌毒素赭曲霉毒素A (OTA)的浓度。在酿酒厂红葡萄酒的常规酿造过程中,在获得葡萄酒和酒精发酵的步骤之间进行采样。在这个过程中,污染物的最高转移发生在粉碎步骤到2,4- d(100%)和浸渍到OTA和procymidone(100%)。在酿酒过程中,污染物的去除率达到100%,其中原酰米酮的半衰期(T1/2)较长(216.5 h), 2,4- d和OTA的半衰期较短(38.5 h)和OTA的半衰期(96 h)。污染物的处理因子(PFs)(0)与所获得的数据表明,酿酒过程是一个减少霉菌毒素和农药的过程。结果强调了发酵对减少污染物和酵母促进解毒的重要性
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来源期刊
Ciencia E Tecnica Vitivinicola
Ciencia E Tecnica Vitivinicola Agricultural and Biological Sciences-Food Science
自引率
12.50%
发文量
5
期刊介绍: Ciência e Técnica Vitivinícola (Journal of Viticulture and Enology) is an international journal that publishes original articles, research notes and review articles, written in Portuguese or in English, on the various fields of the science and technology of vine and wine: Viticulture, Enology and Vitivinicultural economy.
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