Department of Agricultural Chemistry, Geology and Pedology, School of Chemistry, University of Murcia, Campus Universitario de Espinardo, E-30100 Murcia, Spain.
J Agric Food Chem. 2023 Feb 1;71(4):1820-1836. doi: 10.1021/acs.jafc.2c07830. Epub 2023 Jan 18.
This paper reviews the impact of beer-making stages (malting, mashing, boiling, and fermentation) on the behavior of pesticide residues. The large use of pesticides on barley and hop could cause the occurrence of their residues in beer. The foremost factors influencing the stability of residues (pH, temperature, and water content) and the physical-chemical properties of pesticides (octanol-water partition coefficient, vapor pressure, and water solubility) are essential to know their final fate. Most pesticides show a decrease in the unhopped wort because they are adsorbed onto the spent grains after mashing. In addition, their concentrations decrease during boiling and fermentation. Generally, maltsters should dedicate particular attention to the residues of hydrophobic pesticides because they can remain on the malt. Contrarily, brewers should control residues of hydrophilic pesticides because they can be carried over into young beer, disturbing the quality and organoleptic properties (flavor, aroma, taste, or color) of the beer.
本文综述了啤酒酿造各阶段（麦芽制造、糖化、煮沸和发酵）对农药残留行为的影响。大麦和啤酒花上大量使用农药会导致其残留于啤酒中。影响残留稳定性的最重要因素（pH 值、温度和含水量）和农药的物理化学性质（辛醇-水分配系数、蒸气压和水溶性）对于了解其最终归宿至关重要。大多数农药在未加酒花的麦汁中减少，因为它们在糖化后被吸附到废麦糟上。此外，它们的浓度在煮沸和发酵过程中会降低。一般来说，麦芽制造者应特别注意疏水性农药的残留，因为它们可能残留在麦芽上。相反，酿酒师应控制亲水性农药的残留，因为它们可能会转移到新啤酒中，从而干扰啤酒的质量和感官特性（风味、香气、味道或颜色）。
