Monitoring of mycotoxins and pesticides in winemaking

This study monitored concentrations of both pesticides 2,4-dichlorophenoxyacetic acid (2,4-D) and procymidone, and mycotoxin ochratoxin A (OTA) in stages of the winemaking process. Sampling was carried out in the usual vinification process of red wine in a winery between the steps to obtain must and alcoholic fermentation. The highest transference of contaminants in the process occurred in the crushing step to 2,4-D (100%) and maceration to OTA and procymidone (100%). Removal of contaminants in the winemaking process corresponded to 100%, with a half-life (T-1/2) longer for procymidone (216.5 h) and shorter for 2,4-D (38.5 h) and OTA (96 h). The processing factors (PFs) (0) for the contaminants, together with the data obtained, characterize winemaking as a process of reducing mycotoxin and pesticides. Results highlight the importance of fermentation to reduce contaminants and that yeasts promote detoxification

Automated summary

This study monitored the concentrations of 2,4-dichlorophenoxyacetic acid (2,4-D) and procymidone (pesticides), as well as ochratoxin A (OTA) (mycotoxin) in different stages of winemaking process. The highest transfer of contaminants occurred during the crushing step for 2,4-D and the maceration step for OTA and procymidone. The winemaking process showed a 100% removal of contaminants, with different half-lives for each compound. The results highlight the importance of fermentation in reducing contaminants and the role of yeasts in detoxification.