Ruediger Greg A, Pardon Kevin H, Sas Alex N, Godden Peter W, Pollnitz Alan P
The Australian Wine Research Institute, P.O. Box 197, Glen Osmond (Adelaide), South Ausralia 5064, Australia.
J Agric Food Chem. 2005 Apr 20;53(8):3023-6. doi: 10.1021/jf048388v.
The effect of red wine malolactic fermentation on the fate of seven fungicides (carbendazim, chlorothalonil, fenarimol, metalaxyl, oxadixyl, procymidone, and triadimenol) and three insecticides (carbaryl, chlorpyrifos, and dicofol) was investigated. After malolactic fermentation using Oenococcus oeni, which simulated common Australian enological conditions, the concentrations of the active compounds chlorpyrifos and dicofol were the most significantly reduced, whereas the concentrations of chlorothalonil and procymidone diminished only slightly. The effect of these pesticides on the activity of the bacteria was also studied. Dicofol had a major inhibitory effect on the catabolism of malic acid, whereas chlorothalonil, chlorpyrifos, and fenarimol had only a minor effect.
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