Fate of Agrochemical Residues, Associated with Malt and Hops, During Brewing

Behavior of Myclobutanil, Propiconazole, and Nuarimol Residues during Lager Beer Brewing

“…Carbaryl undergoes a reduction of ∼90% during the brewing process through its conversion into 1-naphthol (16). On the other hand, most of the pesticides having a high K OW such as pyrethroid or organochlorine pesticides undergo a drastic reduction during brewing, so that they are absent in the finished beer or detectable in only negligible concentrations (15,24,36).…”

“…During the first step (malting), some residues of pesticides having log K ow > 2 (as log P) would remain on malt as indicated by some authors (14). After mashing and boiling, the pesticides on the malt can pass into the wort in different proportions, depending on the process used, although it should be noted that the removal of material in the form of trub and spent grains tends to reduce the level of pesticides, which are often relatively insoluble in water, as occurs with pyrethroid insecticides with high K ow values (15). The fourth step in beermaking is fermentation, during which yeasts metabolize sugars into energy, alcohol, carbon dioxide, secondary byproducts, and more yeast.…”

Effect of sterol biosynthesis-inhibiting (SBI) fungicides on the fermentation rate and quality of young ale beer

“…Later, during the mashing and boiling stages, the pesticides on the malted barley and hops can pass into the wort in different proportions. Their transfer will depend on the process used, although it should be noted that the removal of material in the form of trub and spent grains tends to reduce the level of contaminants, especially pesticides, which are often relatively insoluble in water (Hengel & Shibamoto, 2002;Miyake et al, 1999;Navarro, Perez, Vela, Mena, & Navarro, 2005;Navarro, Pérez, Navarro, Mena, & Vela, 2006;. Depending upon the stage involved, the physical location of residues and the physical-chemical properties (mainly K OW value, water solubility, hydrolytic rate constant, vapour pressure and Henry's Law constant) of the residues, differences in their final fate are observed (Holland et al, 1994).…”

Fate of triazole fungicide residues during malting, mashing and boiling stages of beermaking

“…The carryover of more hydrophilic fungicides (flutriafol and cyproconazole) on steeped barley was lower, while carryovers of more hydrophobic compounds compounds (diniconazole, tebuconazole and epoxiconazole) were higher. Miyake et al (1999) suggest that brewers should pay attention to the residues of hydrophilic pesticides on malt with log K OW values < 4 because they can be carried over into beer, especially during the steeping stage of the malting process. The same authors (Miyake et al, 2002) showed that pesticides with log K OW > 2 can remain on malt.…”

“…Later, during mashing and boiling stages, the pesticides on the malted barley and hops can pass into the wort in different proportions, depending on the process used, although it should be noted that the removal of material in the form of trub and spent grains tends to reduce the level of contaminants, especially pesticides, which are often relatively insoluble in water (Hengel & Shibamoto, 2002;Miyake et al, 1999;Navarro, Pérez, &, Mena, 2005;Navarro, Pérez, Navarro, Mena, & Vela, 2006;Navarro, Pérez, Vela, Mena & Navarro, 2005). Depending upon the stage involved, the physical location of residues and the physical-chemical properties (mainly K OW value, water solubility, hydrolytic rate constant, vapour pressure and Henry's Law constant) of the residues, differences in their final fate are observed (Holland, Hamilton, Ohlin, & Skidmore, 1994).…”