Effects of Different Pesticides on the Brewing of Wine Investigated by GC-MS-Based Metabolomics

Abstract

The application of pesticides is critical during the growth of high-quality grape for wine making. However, pesticide residues have significant influence on the wine flavor. In this study, gas chromatography-mass spectrometry (GC-MS) was performed and the obtained datasets were analyzed with multivariate statistical methods to investigate changes in flavor substances in wine during fermentation. The principal component analysis (PCA) score plot showed significant differences in the metabolites of wine treated with various pesticides. In trials using five pesticides (hexaconazole, difenoconazole, flutriafol, tebuconazole, and propiconazole), more than 86 metabolites were changed. Most of these metabolites were natural flavor compounds, like carbohydrates, amino acids, and short-chain fatty acids and their derivatives, which essentially define the appearance, aroma, flavor, and taste of the wine. Moreover, the five pesticides added to grape pulp exhibited different effects on the metabolic pathways, involving mainly alanine, aspartate and glutamate metabolism, butanoate metabolism, arginine, and proline metabolism. The results of this study will provide new insight into the potential impact of pesticide residues on the metabolites and sensory profile of wine during fermentation.

Safety evaluation of the use of one- and two-component fungicides to protect grapes

“…Correct use of wine-making processes can affect the decomposition of pesticide residues, however, it has been noted that crushing grapes does not affect the disappearance of, for example, cyprodinil. Whereas, the residual amounts of tetraconazole in grapes on 21 days after treatment were very low and were not detected [7,8].…”

Microbial Detoxification of Residual Pesticides in Fermented Foods: Current Status and Prospects

“…Multiple pesticide residues were found in grapes and wines, such as fungicides boscalid, penconazole, pyrimethanil, fenhexamid, and iprovalicarb [ 106 ]. Actually, 79 different pesticides could be detected in grapes [ 107 ], most of them hindering the proper fermentation process of wine and irreversibly changing its aroma [ 108 ].…”

Chlorpyrifos Pesticide Removal from Black Grapes Using Plasma-Activated Water Produced by Plasma Bubbling Technology

“…Depending on the level, mode, and duration of exposure, chlorpyrifos can have a variety of consequences on the neurological system, from headaches, impaired vision, lacrimation, excessive salivations, tremors, seizures, coma, and fatality [10]. The level of health risks is alarming in proportion and unique even after processing products like wine as the residues are transmuted from grapes, and there are higher chances of getting exposed either directly or indirectly [11]. Certain processing techniques have poor biotransformation of pesticides into less harmful metabolites [12].…”