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Reference: Monitoring of mycotoxins and pesticides in winemaking
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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


Este estudo monitorou, nas etapas do processo de vinificação, a transferência e a redução dos pesticidas 2,4-D, procimidona e da micotoxina ocratoxina A (OTA). A amostragem foi realizada durante processo usual de vinificação em vinho tinto em vinícola para o acompanhamento das concentrações de OTA e agrotóxicos entre as etapas de obtenção do mosto e fermentação alcoólica. A maior transferência dos contaminantes no processo ocorreu nas etapas de esmagamento para 2,4-D (100%) e maceração para OTA e procimidona (100%). A remoção dos contaminantes durante o processo de vinificação correspondeu a 100%, tendo tempo de meia vida (T1/2) maior para procimidona (216,5 h) e menor para 2,4-D (38,5 h) e OTA (96 h). Os fatores de processamento (PFs) (0) para os contaminantes, juntamente com os dados obtidos caracterizam a vinificação como processo de redução de micotoxina e agrotóxicos. Os resultados destacam a importância da fermentação na redução de contaminantes, indicando que as leveduras promovem a detoxificação

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Due to the complex nature of Ercofid Pure-Liquid and its capability to act on several different wine faults simultaneously, wines can be treated much more precisely and the positive aromas remain unharmed.

Publication Details

Published: 2023
Publication: Ciencia E Tecnica Vitivinicola
Issue: 2023 38-1 p10-20
Author: Giacomini R X 2023


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