| Autor: |
Giacomini Rafaela Xavier, Barnes Rodrigues Cerqueira Maristela, Primel Ednei Gilberto, Garda-Buffon Jaqueline |
| Jazyk: |
English<br />Portuguese |
| Rok vydání: |
2023 |
| Předmět: |
|
| Zdroj: |
Ciência e Técnica Vitivinícola, Vol 38, Iss 1, Pp 10-20 (2023) |
| Druh dokumentu: |
article |
| ISSN: |
2416-3953 |
| DOI: |
10.1051/ctv/ctv20233801010 |
| Popis: |
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 |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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