Monitoring of mycotoxins and pesticides in winemaking
In: Ciência e Técnica Vitivinícola, Jg. 38 (2023), Heft 1, S. 10-20
Online
academicJournal
Zugriff:
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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Monitoring of mycotoxins and pesticides in winemaking
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Autor/in / Beteiligte Person: | Giacomini Rafaela Xavier ; Barnes Rodrigues Cerqueira Maristela ; Primel Ednei Gilberto ; Jaqueline, Garda-Buffon |
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Zeitschrift: | Ciência e Técnica Vitivinícola, Jg. 38 (2023), Heft 1, S. 10-20 |
Veröffentlichung: | EDP Sciences, 2023 |
Medientyp: | academicJournal |
ISSN: | 2416-3953 (print) |
DOI: | 10.1051/ctv/ctv20233801010 |
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