Fate of Pesticides during Beer Brewing

Abstract

The fates of more than 300 pesticide residues were investigated in the course of beer brewing. Ground malt artificially contaminated with pesticides was brewed via steps such as mashing, boiling, and fermentation. Analytical samples were taken from wort, spent grain, and beer produced at certain key points in the brewing process. The samples were extracted and purified with the QuEChERS (Quick Easy Cheap Effective Rugged and Safe) method and were then analyzed by LC-MS/MS using a multiresidue method. In the results, a majority of pesticides showed a reduction in the unhopped wort and were adsorbed onto the spent grain after mashing. In addition, some pesticides diminished during the boiling and fermentation. This suggests that the reduction was caused mainly by adsorption, pyrolysis, and hydrolysis. After the entire process of brewing, the risks of contaminating beer with pesticides were reduced remarkably, and only a few pesticides remained without being removed or resolved.

Behavior of field-applied triadimefon, malathion, dichlorvos, and their main metabolites during barley storage and beer processing

“…This could be attributed to the differences in the physico-chemical properties of dichlorvos and malathion, including water-octanol partition coefficients and different log Kow values reported in the literature (i.e., 1.9 and 2.75 for dichlorvos and malathion, respectively) (Tomlin, 2006). Similar results have also been reported by other researchers Inoue, Nagatomi, Suga, Uyama, & Mochizuki, 2011;Regueiro, LopezFernandez, Rial-Otero, Cancho-Grande, & Simal-Gándara, 2015), who suggested that the degree of the log Kow of pesticides affects the amount that remains in the unhopped wort. As a general rule, about 200 g of grain is used to produce 1 L of wort at 12°P, although this amount varies according to whether higher or lower alcoholic content is desired .…”

“…In contrast, relatively high amounts of malathion were retained in spent grain. Similar findings were obtained by Inoue et al (2011), who showed that a higher log Kow value tends to be adsorbed more readily onto spent grain.…”

“…During this process, complex physical and chemical properties change, affecting the pesticide concentrations in the barley. Several studies have determined the fate of pesticide residues during storage and processing (Inoue, Nagatomi, Suga, Uyama, & Mochizuki, 2011;Navarro, Vela, Perez, & Navarro, 2011). Most processing techniques might reduce the pesticide content in beer products, with residues becoming more concentrated in the final product (Kong et al, 2012) or, in certain cases, forming more toxic by-products or metabolites of the parent pesticide compound that was originally applied to the raw crop (Holland, Hamilton, Ohlin, & Skidmore, 1994).…”

The Fate of Mycotoxins during the Distillation Process of Barley Shochu, a Distilled Alcoholic Beverage

“…Meanwhile, in response to increasing consumer demands for food safety, brewers have to present any risks based on experimental data. 4,5) In this study, a traditional Japanese distilled alcoholic beverage, barley shochu, was observed under two distillation processes: distillation under atmospheric pressure and under reduced pressure. Concentrations of each mycotoxin that transferred to the distillates and that remained in the distillation residues were determined by LC-MS/MS.…”

Residue change of six pesticides in Chinese liquor produced from sorghum

“…[10,11] As far as we know, the research concerning liquors was mainly about the single process, such as fermentation [12,13] and distillation. [14,15] However, no paper has reported the change of pesticide residues during Chinese liquor production. Therefore, good knowledge of the residue change of pesticides in Chinese liquor production is necessary to properly assess the human exposure from such pesticides.…”