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Fate of Pesticides during the Winemaking Process in Relation to Malolactic Fermentation

التفاصيل البيبلوغرافية
العنوان: Fate of Pesticides during the Winemaking Process in Relation to Malolactic Fermentation
المؤلفون: Kevin H. Pardon, Peter Godden, Alan P. Pollnitz, Greg A Ruediger, Alex N. Sas
المصدر: Journal of Agricultural and Food Chemistry. 53:3023-3026
بيانات النشر: American Chemical Society (ACS), 2005.
سنة النشر: 2005
مصطلحات موضوعية: Insecticides, Food Handling, Malates, Wine, chemistry.chemical_compound, Malolactic fermentation, Fenarimol, Dicofol, Lactic Acid, Food science, Winemaking, Oenococcus oeni, Chromatography, Chlorothalonil, biology, Pesticide Residues, food and beverages, General Chemistry, biology.organism_classification, Fungicides, Industrial, chemistry, Fermentation, Procymidone, General Agricultural and Biological Sciences, Leuconostoc
الوصف: The effect of red wine malolactic fermentation on the fate of seven fungicides (carbendazim, chlorothalonil, fenarimol, metalaxyl, oxadixyl, procymidone, and triadimenol) and three insecticides (carbaryl, chlorpyrifos, and dicofol) was investigated. After malolactic fermentation using Oenococcus oeni, which simulated common Australian enological conditions, the concentrations of the active compounds chlorpyrifos and dicofol were the most significantly reduced, whereas the concentrations of chlorothalonil and procymidone diminished only slightly. The effect of these pesticides on the activity of the bacteria was also studied. Dicofol had a major inhibitory effect on the catabolism of malic acid, whereas chlorothalonil, chlorpyrifos, and fenarimol had only a minor effect.
تدمد: 1520-5118
0021-8561
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d5b91bfe3fefc8689f1af2fa18c07b67
https://doi.org/10.1021/jf048388v
رقم الأكسشن: edsair.doi.dedup.....d5b91bfe3fefc8689f1af2fa18c07b67
قاعدة البيانات: OpenAIRE
الوصف
تدمد:15205118
00218561