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

Abstract

Mycotoxins are frequent contaminants of grains and critical risk substances for brewers. Fermented barley mash contaminated artificially with 13 representative mycotoxins was distilled with small-scale apparatuses to elucidate the possibility of mycotoxin transfer from mash to distillates. None of these were detected in the distillates. The distillation process can effectively reduce the contamination risk posed by mycotoxins in distilled alcoholic beverages.

Degradation of Aflatoxin B1 during the Fermentation of Alcoholic Beverages

“…Close attention should therefore be paid to the risk of contamination. In our previous studies, we investigated the fate of mycotoxins in several different kinds of alcoholic beverages [1,2,3]. Such studies are required in order to understand the fate of these toxins during manufacturing, thereby improving risk management and reducing the potential for mycotoxin contamination.…”

Residue change of six pesticides in Chinese liquor produced from sorghum

“…Some researchers found that it could obviously reduce the pesticide residues in distilled spirits. [14,28,29] As shown in Table 3, the residues of lambda-cyhalothrin, beta-cypermethrin, esfenvalerate, pyraclostrobin, and difenoconazole were completely eliminated after distillation, which demonstrated that these pesticides could not transfer to the distilled liquor. However, 0.59% of the initial residues of triadimefon were detected in the primary distilled liquor indicating that a small amount of triadimefon could migrate into the distilled liquor.…”

“…[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.…”

An overview of chemical contaminants and other undesirable chemicals in alcoholic beverages and strategies for analysis

“…QuEChERS or modified QuEChERS are also employed for analyzing agricultural contaminants and acrylamide in beer and wine (Bogdanova et al., 2018; He et al., 2019), as well as techniques such as dispersive liquid–liquid microextraction (DLLME) for phthalates in wine (Fan, Liu, & Xie, 2014). Direct injection or injection after minimal preparation is also possible and has been done in beer, wine, and liquors, for multiple contaminant types (Akıllıoglu et al., 2011; Barbaste, Medina, & Perez‐Trujillo, 2003; Masson et al., 2012; Nagatomi et al., 2012; Pereira et al., 2011; Rejczak & Tuzimski, 2017; Shimizu et al., 2001; Stachova et al., 2016; Stärker & Welle, 2019; Xie et al., 2015). For the analysis of mycotoxins in beer or wine, immunoaffinity columns can be used for cleanup (Bryła, Ksieniewicz‐Woźniak, Waśkiewicz, Szymczyk, & Jędrzejczak, 2018; Di Stefano et al., 2015; Mably et al., 2005; Nigussie, Bekele, Fekadu Gemede, & Zewdu Woldegiorgis, 2018).…”

“…As mentioned in Section 3.1, pesticides are virtually eliminated in the distillation process for wine liquors, with few exceptions (Cabras & Angioni, 2000; Cabras et al., 1997). Mycotoxins were also effectively reduced or eradicated in the distilled ethanol fraction in corn‐based liquor and barley shochu (Johnston, 2012; Nagatomi, Inoue, Uyama, & Mochizuki, 2012). Concerning phthalates, diisononyl phthalate (DiNP) has been shown to display retention in the stillage, in contrast to DBP that was entirely found in the distillate, whereas DEHP showed moderate carryover (Montevecchi, Masino, Di Pascale, et al., 2017).…”