Pesticide residues and microbiological quality of bottled wines

Čuš, F.; Česnik, Helena Baša; Bolta, Špela Velikonja; Gregorčič, A.

doi:10.1016/j.foodcont.2009.04.010

Cited by 63 publications

(16 citation statements)

References 30 publications

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“…residues covers typically only one commodity like honey, tomatoes, wine , citrus fruits (Arias, Bojacá, Ahumada, & Schrevens, 2014;Bargańska, Ślebioda, & NamieŚnik, 2013;Čuš, Česnik, Bolta, & Gregorčič, 2010;Juan-Borrás, Domenech, & Escriche, 2016;Ortelli, Edder, & Corvi, 2005;Rodríguez López, Ahumada, Díaz, & Guerrero, 2014;Uygun, Koksel, & Atli, 2005), limited number of commodities e.g. fruits (Oliva, Gemal, Nóbrega, & Araújo, 2003), limited number of samples (Knežević & Serdar, 2009), or limited number of pesticides (Chen et al, 2011).…”

Section: Accepted Manuscriptmentioning

confidence: 99%

Results from the Danish monitoring programme for pesticide residues from the period 2004–2011

et al. 2017

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Section: Accepted Manuscriptmentioning

confidence: 99%

Results from the Danish monitoring programme for pesticide residues from the period 2004–2011

et al. 2017

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“…It has been found to inhibit spore germination in Botrytis cenera . Residues of fludioxonil have been cited to be as high as 0.15 mg L −1 in finished wines, although residues have not been quantified in grape juice, apple juice or ciders. The USDA found that 16.9% of apple samples contained measurable fludioxonil residues, which ranged from 0.025 to 1.0 mg L −1 .…”

Section: Introductionmentioning

confidence: 99%

The interactive effect of fungicide residues and yeast assimilable nitrogen on fermentation kinetics and hydrogen sulfide production during cider fermentation

Boudreau

Peck

O’Keefe

et al. 2016

J. Sci. Food Agric.

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BACKGROUNDFungicide residues on fruit may adversely affect yeast during cider fermentation, leading to sluggish or stuck fermentation or the production of hydrogen sulfide (H2S), which is an undesirable aroma compound. This phenomenon has been studied in grape fermentation but not in apple fermentation. Low nitrogen availability, which is characteristic of apples, may further exacerbate the effects of fungicides on yeast during fermentation. The present study explored the effects of three fungicides: elemental sulfur (S0) (known to result in increased H2S in wine); fenbuconazole (used in orchards but not vineyards); and fludioxonil (used in post‐harvest storage of apples).RESULTSOnly S0 led to increased H2S production. Fenbuconazole (≥0.2 mg L−1) resulted in a decreased fermentation rate and increased residual sugar. An interactive effect of yeast assimilable nitrogen (YAN) concentration and fenbuconazole was observed such that increasing the YAN concentration alleviated the negative effects of fenbuconazole on fermentation kinetics.CONCLUSIONCidermakers should be aware that residual fenbuconazole (as low as 0.2 mg L−1) in apple juice may lead to stuck fermentation, especially when the YAN concentration is below 250 mg L−1. These results indicate that fermentation problems attributed to low YAN may be caused or exacerbated by additional factors such as fungicide residues, which have a greater impact on fermentation performance under low YAN conditions. © 2016 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

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“…According to the last EU Annual Report on Pesticide Residues (EFSA, 2009) published by the European Food Safety Authority (EFSA) for the year 2007, FH was the 11th most frequently found pesticide in fruits and vegetables, whereas it ranked 6th in 2006. Č uš and coworkers (Č uš, Č esnik, Bolta, & Gergorčič, 2010) have recently found that 44% of the analysed wine samples contained FH. Residues of this fungicide are considered as very persistent due to their stability and resistance to hydrolysis.…”

Section: Introductionmentioning

confidence: 97%

Determination of fenhexamid residues in grape must, kiwifruit, and strawberry samples by enzyme-linked immunosorbent assay

2011

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a b s t r a c tFenhexamid is a new-generation agrochemical extensively used nowadays to protect high valuable crops and fruits from fungus attacks. In this paper, the development of an indirect competitive immunoassay for the determination of fenhexamid residues in fruit samples is described. After optimisation of immunoreagent concentrations, the assay, based on monoclonal antibody FHo4#27, showed high sensitivity, and selectivity, with a limit of detection for fenhexamid standards in buffer of 0.04 lg/L. The influence of several physico-chemical factors, including pH, ionic strength, solvent tolerance, and matrix interferences on the analytical parameters of the standard curve was studied. For spiked liquid food samples like grape must, just a direct 1:50 dilution in water was sufficient to attain recoveries between 100% and 110%. For kiwifruit and strawberry samples, a double extraction procedure with methanol is proposed in this study, which afforded recovery values that ranged between 103% and 116%. The limit of quantification of the developed assay was 5 lg/kg for grape must, 10 lg/kg for kiwifruits, and 25 lg/kg for strawberries. The optimised assay was compared with a reference procedure based on liquid chromatography using incurred samples from the market, and an excellent correlation between both methods was found.

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Pesticide residues and microbiological quality of bottled wines

Cited by 63 publications

References 30 publications

Results from the Danish monitoring programme for pesticide residues from the period 2004–2011

Results from the Danish monitoring programme for pesticide residues from the period 2004–2011

The interactive effect of fungicide residues and yeast assimilable nitrogen on fermentation kinetics and hydrogen sulfide production during cider fermentation

Determination of fenhexamid residues in grape must, kiwifruit, and strawberry samples by enzyme-linked immunosorbent assay

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