Edmund Mach Foundation - Technology Transfer Center, San Michele all'Adige, Italy.
Edmund Mach Foundation - Technology Transfer Center, San Michele all'Adige, Italy.
Food Chem. 2018 Aug 1;256:297-303. doi: 10.1016/j.foodchem.2018.02.065. Epub 2018 Feb 22.
The formation of ethylphosphonate (fosetyl) was investigated in wine matrices. In experimental conditions, alcoholic fermentation of grape juices spiked with phosphonic acid resulted in wines with detectable amounts of fosetyl. The ageing period adopted for these wines further increased the fosetyl content in the absence of yeast lees, thus indicating a chemical origin. A model wine assay was performed in order to study the main thermodynamic variables affecting the Fisher reaction. The results obtained allowed us to report evidence of ethylphosphonate formation in winemaking conditions, for the first time to the best of our knowledge.
研究了乙基膦酸（稻瘟灵）在葡萄酒基质中的形成。在实验条件下，向葡萄汁中添加膦酸进行酒精发酵，会导致葡萄酒中检测到稻瘟灵。在没有酵母渣的情况下，这些葡萄酒的陈酿期进一步增加了稻瘟灵的含量，从而表明其具有化学成因。进行了模型酒试验，以研究影响Fisher 反应的主要热力学变量。所得结果使我们首次在葡萄酒酿造条件下报告了乙基膦酸形成的证据。
