Enantioselective behaviour of tetraconazole during strawberry wine‐making process

Abstract

The fate of tetraconazole enantiomers in strawberries during wine-making process was studied. The residues were determined by ultra-performance convergence chromatography tandem triple quadrupole mass spectrometry after each process steps. Results indicated that there was significant enantioselective dissipation of tetraconazole enantiomers during the fermentation process. And (-)-tetraconazole degraded faster than (+)-tetraconazole. The half-lives of (-)-tetraconazole and (+)-tetraconazole were 3.12, 3.76 days with washing procedure and 3.18, 4.05 days without washing procedure. The processing factors of strawberry wine samples after each step were generally less than 1. In particular, the processing factors of the fermentation process were the lowest. The results could help facilitate more accurate risk assessments of tetraconazole during wine-making process.

Monitoring the behavior of imazalil and its metabolite in grapes, apples, and the processing of fruit wine at enantiomeric level

“…For instance, (−)-tetraconazole was reported to be preferentially degraded during the fermentation process of strawberry wine. 31 R-(+)-diclofop-methyl showed a longer half-life than that of S-(−)-diclofop-methyl in grape wine and the must-making process. 32 Quan et al reported that the degradation rate of (+)-cyflumetofen was faster than that of (−)-cyflumetofen in cider and apple vinegar during the fermentation process.…”

“…Table 1. Residues of imazalil enantiomers in the processing process (n The enantiomeric fraction (EF) was calculated to evaluate enantioselective dissipation of enantiomers of imazalil and imazalil-M during processing, which was calculated as follows: 31…”

“…Washing is commonly the initial step in processing of raw fruits, which could decrease pesticide residues. 31 As shown in Table 2, the washing process resulted in 6.1% and 13.9% average loss of imazalil in grape and apple, respectively. The reduction rates of pesticides by washing are related to several influencing factors including the physicochemical properties of pesticides and fruits, the fruit surface and washing process.…”

The Dissipation of Cyazofamid and Its Main Metabolite CCIM during Wine-Making Process

“…The corresponding concentration of cyazofamid and CCIM in the processed commodity is shown in Table 2. Usually, the first step in most processing procedures is washing, which is a necessary step to remove pesticide residues in raw fruit, and many studies have comprehensively and thoroughly revealed the influence of the washing process to remove pesticide residues in agricultural products [30,[36][37][38]. In this work, the raw grapes were washed with running water for 10 min.…”

“…Han found that the mean loss of spirotetramat and spirotetramat-enol by washing was significant, with a 40.6% loss of spirotetramat and 32.2% loss of spirotetramat-enol [39]. Meanwhile, Liu [36] and Han [38] found that washing had less impact on the reduction of tetraconazole and pyridaben, respectively. The removal rate of tetraconazole in strawberries by Liu was 25%, and that of pyridaben in apples by Han was 5.7%.…”