葡萄农药残留及其对葡萄酒酿造的影响

doi:10.3864/j.issn.0578-1752.2012.04.015

摘要/Abstract

摘要： 【目的】以烟台地区的3个酿酒葡萄品种为材料，分析葡萄与葡萄酒中的农药残留，比较农药残留对葡萄酒发酵过程及其质量的影响。【方法】分别采用气相-火焰光度检测器（GC-FPD）和气相-电子俘获检测器（GC-ECD）对样品中有机磷和有机氯农药进行检测。【结果】在烟台地区4个地块的赤霞珠和霞多丽葡萄品种中，均存在三唑酮，平均浓度71.09 µg•kg-1；地块1的霞多丽、地块3的赤霞珠中检测出六六六，浓度分别为2.23 µg•kg-1和4.86 µg•kg-1；地块2和地块3的2个葡萄品种中均检测出三氟氯氰菊酯，浓度在2.36—7.51 µg•kg-1，平均浓度为4.28 µg•kg-1。农药百菌清对供试的蛇龙珠葡萄酒发酵过程抑制作用最明显，当浓度高于0.20 g•kg-1时，其酒精发酵后期将出现停滞现象；供试的赤霞珠发酵结束后，葡萄原料中农药残留六六六、三唑酮、百菌清、三氟氯氰菊酯到葡萄酒中的转移率分别为32.14%、0.67%、0、0。【结论】烟台地区酿酒葡萄原料的农药残留较低，均符合中国相关标准要求；农药残留对葡萄酒的发酵过程具有一定影响，并给葡萄酒的感官质量带来不良影响；在葡萄酒酿造过程中，从葡萄原料引入的农药残留种类和含量均减少，不同种类农药残留的转移率不同。

关键词: 葡萄, 葡萄酒, 农药残留, 感官质量

Abstract: 【Objective】The residues of agricultural chemicals in grapes and wines from three grapevine varieties in Yantai region were monitored, with the aim to investigate the influence of agricultural chemicals on grape fermentation and wine quality.【Method】The organophosphorous and organochlorine pesticide residues in grape and wine were determined by using gas chromatography-flame photometric detection (GC-FPD) and gas chromatography-electron capture detector (GC-ECD), respectively. 【Result】The striazolone was detected in all grape samples of Cabernet Sauvignon and Chardonnay from four areas in Yantai. Its average content was 71.09 µg•kg-1. Benzene hexachloride was found in Chardonnay from plot 1 and in Cabernet Sauvignon from plot 3, with the concentrations of 2.23 µg•kg-1 and 4.86 µg•kg-1, respectively. Cyhalothrin was found in two grape cultivars from plot 2 and 3, and its concentration ranged from 2.36 µg•kg-1 to 7.51 µg•kg-1 with a mean content of 4.28 µg•kg-1. Among the four agricultural chemicals tested, miconazole nitrate had the strongest inhibitory effect, because the alcoholic fermentation ceased when the amount of this compound exceeded 0.20 g•kg-1. After wine-making, the content of residues of agricultural chemicals in wines were quantified, and benzene hexachloride presented the highest transfer rate from grape to wine (32.14%), whereas chlorothalonil, cyhalothrin and triadimefon showed the values never higher than 0.7%. 【Conclusion】 The residues of agricultural chemicals in wine grapes in Yantai region fulfilled the related requirements. The residues of agricultural chemicals had some effects on fermentation process and generate off-flavors that will negatively affect the sensory of wines. However, the content of residues were reduced evidently during winemaking, and varied significantly in the final products depending on the characteristics of agricultural chemicals.

Key words: grape, wine, agricultural chemical, sensory quality

李记明, 司合芸, 于英, 段辉, 梁冬梅, 姜文广, 李学慧. 葡萄农药残留及其对葡萄酒酿造的影响[J]. 中国农业科学, 2012, 45(4): 743-751.

LI Ji-Ming, SI He-Yun, YU Ying, DUAN Hui, LIANG Dong-Mei, JIANG Wen-Guang, LI Xue-Hui. Effects of the Residues of Agricultural Chemicals in Grapes on Winemaking[J]. Scientia Agricultura Sinica, 2012, 45(4): 743-751.

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