Chemosphere, 2023, https:// doi: 10.1016/j.chemosphere.2023.138577

Abstract

Pesticide residues in grapes could be transferred to fermentation system during the wine-making process, which may interfere the normal proliferation of  Saccharomyces cerevisiae  and subsequently affect the safety and quality of wine products. However, the interaction between pesticides and  Saccharomyces cerevisiae  is still poorly understood. Herein, the fate, distribution and interaction effect with  Saccharomyces cerevisiae  of five commonly-used pesticides during the wine-making process were evaluated. The five pesticides exerted varied inhibition on the proliferation of  Saccharomyces cerevisiae , and the order of inhibition intensity was difenoconazole > tebuconazole > pyraclostrobin > azoxystrobin > thiamethoxam. Compared with the other three pesticides, triazole fungicides difenoconazole and tebuconazole showed stronger inhibition and played a major role in binary exposure. The mode of action, lipophilicity and exposure concentration were important factors in the inhibition of pesticides.  Saccharomyces cerevisiae  had no obvious impacts on the degradation of target pesticides in the simulated fermentation experiment. However, the levels of target pesticides and their metabolite were significantly reduced during the wine-making process, with the processing factors ranged from 0.030 to 0.236 (or 0.032 to 0.257) during spontaneous (or inoculated) wine-making process. As a result, these pesticides were significantly enriched in the pomace and lees, and showed a positive correlation (R² ≥ 0.536, n = 12, P < 0.05) between the hydrophobicity of pesticides and distribution coefficients in the solid-liquid distribution system. The findings provide important information for rational selection of pesticides on wine grapes and facilitate more accurate risk assessments of pesticides for grape processing products.

Chemosphere,IF=8.8

https://pubmed.ncbi.nlm.nih.gov/37019393/