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Distribution of Pesticides in Fermentation Products Obtained from Artificially Fortified Grape Musts
Author(s) -
PAINTER RUTH R.,
KILGORE WENDELL W.,
OUGH C. S.
Publication year - 1963
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1963.tb00208.x
Subject(s) - ethion , chemistry , endrin , chlordane , diazinon , parathion , fermentation , pesticide , malathion , food science , chromatography , lees , environmental chemistry , dieldrin , agronomy , biology
SUMMARY None of 13 pesticides added to grape musts had any measurable effect on fermentation, but their distribution and relative concentrations in the end‐products showed wide variation. Five cholinesterase‐inhibiting insecticides (demeton, malathion, parathion, Phosdrin, and Sevin) were still present in the finished wine, whereas three cholinesterase‐inhibiting insecticides (ethion, Diazinon, and Trithion) and all of the chlorinated insecticides tested (DDT, chlordane, Kelthane, Tedion, and endrin) were not detected in the wines. It was definitely established, however, that all the chlorinated compounds tested were in the sediments or lees removed after fermentation. Three cholinesterase‐inhibiting compounds (ethion, parathion, and Trithion) were also more concentrated in the lees than in the original musts. Diazinon was not found in any component after fermentation, probably because it is hydrolyzed in acidic solution. Chlordane, DDT, endrin, Kelthane, Tedion, ethion, malathion, parathion, and Trithion were detected in the distillates from the lees containing these compounds, chlordane being considerably more concentrated than in the original must.