Abstract:In this study alcoholic fermentation was explored to reduce the pesticides – 2,4-dichlorophenoxyacetic acid (2,4-D) and procymidone – and the mycotoxin ochratoxin A (OTA), besides evaluating their effects on quality parameters of the process. Fermentation (at 20°C for 168 h) was conducted in synthetic must (YPD and 10 g hL− 1 of yeast Saccharomyces cerevisiae) to which the following were added: 2,4-D (6.73 mg L− 1) and procymidone (2.24 mg L− 1), simultaneously (Treatment 1); and OTA (0.83 and 2.66 µg L− 1) (T… Show more
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