Progress in Pesticide Residue Changes during Wine Brewing and Interference with Flavor Quality

doi:10.7506/spkx1002-6630-20200823-307

FOOD SCIENCE ›› 2022, Vol. 43 ›› Issue (1): 223-231.doi: 10.7506/spkx1002-6630-20200823-307

• Reviews • Previous Articles

Progress in Pesticide Residue Changes during Wine Brewing and Interference with Flavor Quality

ZHAO Shanshan, LI Minmin, CHEN Jieyin, TIAN Jian, KONG Zhiqiang, DAI Xiaofeng

(1. Institute of Plant Protection, Chinese Academy of Agricultural Sciences, Beijing 100193, China; 2. College of Food Science and Technology, Hebei Agricultural University, Baoding 071001, China; 3. Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; 4. Biotechnology Research Institute, Chinese Academy of Agricultural Sciences, Beijing 100081, China）

Published:2022-01-29

Abstract

Abstract: Insecticides, fungicides and other chemical pesticides are commonly used by grape growers to prevent and control pests and diseases, which inevitably leads to residues of harmful substances in wine, jeopardizing the quality and safety of wine. This article reviews the behavior of pesticide residues in winemaking and the influence of pesticide residues on wine flavor, with a focus on the effects of destemming and crushing, dipping, fermentation, clarification and filtration on the migration, degradation and metabolism of common pesticide residues. Meanwhile, this article also analyzes the interference of pesticide residues with the major flavor substances (alcohols, esters and volatile sulfur compounds) in wine. We expect that this review will provide reference for future studies on pesticide residues in wine for the production of safe and high-quality wine.

Key words: wine; processing technology; pesticide residues; quality; flavor

CLC Number:

TS201.6

ZHAO Shanshan, LI Minmin, CHEN Jieyin, TIAN Jian, KONG Zhiqiang, DAI Xiaofeng. Progress in Pesticide Residue Changes during Wine Brewing and Interference with Flavor Quality[J]. FOOD SCIENCE, 2022, 43(1): 223-231.

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