Pesticide Residues in Grapes, Wine, and Their Processing Products

Cabras, Paolo; Angioni, Alberto

doi:10.1021/jf990727a

Cited by 334 publications

(221 citation statements)

References 17 publications

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“…Furthermore, translocation of smoke compounds taken up by the vine would have been limited by the lack of a strong source-sink relationship between the leaves and fruit Gaudillère 2000, Ollat et al 2002). Likewise, compounds taken up during this time would be expected to be diluted through subsequent vine and fruit growth and may also potentially be lost through volatilisation or degradation in a similar manner to that reported for pesticides (Cabras and Angioni 2000). During P2, when fruit was present on the vine, increased concentrations of taint were observed in wines, i.e.…”

Section: S10mentioning

confidence: 83%

Effect of smoke application to field-grown Merlot grapevines at key phenological growth stages on wine sensory and chemical properties

Kennison

Wilkinson

Pollnitz

et al. 2011

Australian Journal of Grape and Wine Research

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Background and Aims: Smoke exposure of grapevines and development of smoke taint in wine are issues of increasing incidence and severity. There is limited understanding of the effect of phenological stage at the time of smoke exposure on taint development. The aim of this study was to demonstrate the variation in smoke uptake and taint development between and within seasons. Methods and Results:Smoke was applied to field-grown Merlot grapevines at 12 stages of vine development over three growing seasons. Key periods of vine sensitivity to smoke taint in wine were (i) from shoots at 10 cm to full bloom (low levels of smoke taint); (ii) from berries at pea size to the onset of veraison (variable levels of smoke taint); and (iii) between 7 days post-veraison and harvest (high levels of smoke taint). Conclusions:The severity of taint in wine varied depending on the phenological timing of grapevine smoke exposure. Taint was elevated when exposure occurred between 7 days post-veraison and harvest. The carry-over of smoke constituents the following season was not detectable in wine but yields were reduced. Significance of the Study: This is the first study to demonstrate the timing of smoke exposure to critically affect wine chemical and sensory characters. These effects were consistent and reproducible over three seasons.

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Section: S10mentioning

confidence: 83%

Effect of smoke application to field-grown Merlot grapevines at key phenological growth stages on wine sensory and chemical properties

Kennison

Wilkinson

Pollnitz

et al. 2011

Australian Journal of Grape and Wine Research

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“…In the former, on average, the residues on the dried fruits were about half those on the fresh fruits, whereas in the latter they were about equal (Cabras et al 1998c, d). Cabras and Angioni (2000) investigated the pesticide residues in grapes and their processing products. The residue levels of benalaxyl, phosalone, metalaxyl, and procymidone on sun-dried grapes equaled those on the fresh grapes whereas they were 1.6 times higher for iprodione and onethird and one-fifth lower for vinclozolin and dimethoate, respectively.…”

Section: Products Manufacturementioning

confidence: 99%

Effect of handling and processing on pesticide residues in food- a review

2011

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Pesticides are one of the major inputs used for increasing agricultural productivity of crops. The pesticide residues, left to variable extent in the food materials after harvesting, are beyond the control of consumer and have deleterious effect on human health. The presence of pesticide residues is a major bottleneck in the international trade of food commodities. The localization of pesticides in foods varies with the nature of pesticide molecule, type and portion of food material and environmental factors. The food crops treated with pesticides invariably contain unpredictable amount of these chemicals, therefore, it becomes imperative to find out some alternatives for decontamination of foods. The washing with water or soaking in solutions of salt and some chemicals e.g. chlorine, chlorine dioxide, hydrogen peroxide, ozone, acetic acid, hydroxy peracetic acid, iprodione and detergents are reported to be highly effective in reducing the level of pesticides. Preparatory steps like peeling, trimming etc. remove the residues from outer portions. Various thermal processing treatments like pasteurization, blanching, boiling, cooking, steaming, canning, scrambling etc. have been found valuable in degradation of various pesticides depending upon the type of pesticide and length of treatment. Preservation techniques like drying or dehydration and concentration increase the pesticide content many folds due to concentration effect. Many other techniques like refining, fermentation and curing have been reported to affect the pesticide level in foods to varied extent. Milling, baking, wine making, malting and brewing resulted in lowering of pesticide residue level in the end products. Post harvest treatments and cold storage have also been found effective. Many of the decontamination techniques bring down the concentration of pesticides below MRL. However, the diminution effect depends upon the initial concentration at the time of harvest, substrate/food and type of pesticide. There is diversified information available in literature on the effect of preparation, processing and subsequent handling and storage of foods on pesticide residues which has been compiled in this article.

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“…In recent years a great deal of research is being carried out to assess the possible adverse effects of these pesticides towards the human health and ecosystem [1]. These pesticides and herbicides are now abundantly found in water and food [2]. Among the numerous agrochemicals in use today, the herbicide, 2,4-dichlorophenoxyacetic acid (2,4-D) has been widely applied to control broad-leaved weeds.…”

Section: Introductionmentioning

confidence: 99%