“…Later, during mashing and boiling stages, the pesticides on the malted barley and hops 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 contaminants, especially pesticides, which are often relatively insoluble in water (Hengel & Shibamoto, 2002;Miyake et al, 1999;Navarro, Pérez, &, Mena, 2005;Navarro, Pérez, Navarro, Mena, & Vela, 2006;Navarro, Pérez, Vela, Mena & Navarro, 2005). Depending upon the stage involved, the physical location of residues and the physical-chemical properties (mainly K OW value, water solubility, hydrolytic rate constant, vapour pressure and Henry's Law constant) of the residues, differences in their final fate are observed (Holland, Hamilton, Ohlin, & Skidmore, 1994).…”