Determination of Carbaryl Residues in Malt and Beer and Their Impact on Beer Quality

Behavior of Myclobutanil, Propiconazole, and Nuarimol Residues during Lager Beer Brewing

“…Thus, the percentage remaining of glyphosate (K OW < -3.2) in wort and beer is >90% (15). Carbaryl undergoes a reduction of ∼90% during the brewing process through its conversion into 1-naphthol (16). On the other hand, most of the pesticides having a high K OW such as pyrethroid or organochlorine pesticides undergo a drastic reduction during brewing, so that they are absent in the finished beer or detectable in only negligible concentrations (15,24,36).…”

Effect of sterol biosynthesis-inhibiting (SBI) fungicides on the fermentation rate and quality of young ale beer

“…This alteration will depend to a great extent on the initial concentrations in the malted barley, on the physical-chemical characteristics of each product, and on the beer making procedure. In consequence, some organoleptic properties of the beer could be modified (Jones, Kavanagh, & Clarke, 1988;Navarro, Pérez, Navarro, Mena, & Vela, 2007a, 2007b. Finally, it is necessary to keep in mind the possibility of carryover of some metabolites with higher water solubility, either more or less toxic than their parent compounds, into beer like ethylenethiourea , dealkylated triazine metabolites (Hack, Nitz, & Parlar, 1997), or triadimefon and triflumizole metabolites (Miyake & Tajima, 2003).…”

Fate of Pesticide Residues During Brewing

“…After mashing and boiling, the pesticides on the malt can pass into the wort in different proportions, depending on the process used, although it should be noted that the removal of material in the form of trub and spent grains tends to reduce the level of pesticides, which are often relatively insoluble in water ( Hack et al , 1997 ;Miyake et al , 1999 ;Navarro et al , 2005aNavarro et al , , 2006. Finally, if pesticide residues, especially some fungicides, are present in the brewer wort, they may cause organoleptic alterations to the fi nished beer and have toxic effects on the consumer ( Jones et al , 1988 ;Navarro et al , 2007a ).…”

“…Removal of up to 90% of the carbaryl and all of the 1-naphtol occurred during malting. Some tasters were able to consistently identify beer containing 20 g/l of 1-naphtol ( Jones et al , 1988 ).…”