Research group "Analytical Chemistry of Contaminants", Department of Chemistry and Physics, Research Centre for Mediterranean Intensive Agrosystems and Agri-Food Biotechnology (CIAMBITAL), University of Almería, Agri-Food Campus of International Excellence, ceiA3, Almería, Spain.
Oenolab, NOI TechPark Alto Adige/Südtirol, Bolzano, Italy.
Compr Rev Food Sci Food Saf. 2024 Sep;23(5):e13419. doi: 10.1111/1541-4337.13419.
The use of pesticides in viticulture may play a crucial role in ensuring the health and quality of grapes. This review analyzes the most common pesticides used, illustrating their classification and toxicity, and their variations throughout the winemaking process. Fungicides are generally harmless or mildly toxic, whereas insecticides are classified as either highly or moderately hazardous. Potential alternatives to synthetic pesticides in wine production are also reviewed, thereby including biopesticides and biological agents. Analytical methods for detecting and quantifying pesticide residues in wine are then described, including liquid chromatography and gas chromatography coupled with mass spectrometry. This review also discusses the impact of the winemaking process on pesticide content. Pesticides with strong hydrophobicity were more likely to accumulate in solid byproducts, whereas hydrophilic pesticides were distributed more in the liquid phase. Grape's skin contains lipids, so hydrophobic pesticides adsorb strongly on grape surfaces and the clarification has been shown to be effective in the reduction of hydrophobic compounds. Therefore, the final wine could have more quantities of hydrophilic pesticides. Alcoholic fermentation has been shown to be crucial in pesticide dissipation. However, pesticide residues in wine have been shown an antagonistic effect on yeasts, affecting the safety and quality of wine products. Therefore, proteomic and genomic analyses of yeast growth are reviewed to understand the effects of pesticides on yeast during fermentation. The last section describes new effective methods used in removing pesticides from grapes and wine, thereby improving product quality and reducing harmful effects.
在葡萄栽培中使用农药可能对确保葡萄的健康和质量起着至关重要的作用。本综述分析了最常用的农药，说明了它们的分类和毒性，以及它们在整个酿酒过程中的变化。杀菌剂通常是无毒或低毒的，而杀虫剂则被分为高毒或中毒。还综述了在葡萄酒生产中替代合成农药的潜在替代品，包括生物农药和生物制剂。然后描述了用于检测和定量葡萄酒中农药残留的分析方法，包括液相色谱和气相色谱与质谱联用。本综述还讨论了酿酒过程对农药含量的影响。疏水性强的农药更容易在固体副产物中积累，而亲水性农药则更多地分布在液相中。葡萄皮含有脂质，因此疏水性农药强烈吸附在葡萄表面，澄清已被证明能有效减少疏水性化合物。因此，最终的葡萄酒可能含有更多的亲水性农药。酒精发酵已被证明对农药的消散至关重要。然而，葡萄酒中的农药残留对酵母有拮抗作用，影响葡萄酒产品的安全性和质量。因此，综述了酵母生长的蛋白质组学和基因组学分析，以了解发酵过程中农药对酵母的影响。最后一节描述了从葡萄和葡萄酒中去除农药的新有效方法，从而提高产品质量并减少有害影响。
