Comprehensive Review on Monitoring, Behavior, and Impact of Pesticide Residues during Beer-Making

Abstract

This paper reviews the impact of beer-making stages (malting, mashing, boiling, and fermentation) on the behavior of pesticide residues. The large use of pesticides on barley and hop could cause the occurrence of their residues in beer. The foremost factors influencing the stability of residues (pH, temperature, and water content) and the physical-chemical properties of pesticides (octanol−water partition coefficient, vapor pressure, and water solubility) are essential to know their final fate. Most pesticides show a decrease in the unhopped wort because they are adsorbed onto the spent grains after mashing. In addition, their concentrations decrease during boiling and fermentation. Generally, maltsters should dedicate particular attention to the residues of hydrophobic pesticides because they can remain on the malt. Contrarily, brewers should control residues of hydrophilic pesticides because they can be carried over into young beer, disturbing the quality and organoleptic properties (flavor, aroma, taste, or color) of the beer.

Understanding How Chemical Pollutants Arise and Evolve in the Brewing Supply Chain: A Scoping Review

“…The problem is that residues of these PCs in the barley can pass into the beer. However, residues can also come from the soil itself and from the water used, as water is its main component (about 90%) [ 7 , 110 ].…”

“…Finally, when PC residues, especially some fungicides, are dissolved in the brewing wort, some organoleptic changes may occur in the finished beer, which may have hazardous effects for the consumer [ 99 , 121 , 122 , 123 , 124 , 125 , 126 ]. For more detailed evidence on the behaviours and fate of PT residues during brewing, see the recent paper by Pérez-Lucas et al [ 110 ].…”

Understanding How Chemical Pollutants Arise and Evolve in the Beer Brewing Process: A Scoping Review

“…Finally, when PC residues, especially some fungicides, are dissolved in the brewing wort, some organoleptic changes may occur in the finished beer, which may have hazardous effects for the consumer [99,[121][122][123][124][125][126]. For more detailed evidence on the behaviour and fate of PT residues during brewing, see the recent paper by Pérez-Lucas et al [110].…”