Scientia Agricultura Sinica ›› 2012, Vol. 45 ›› Issue (4): 743-751.doi: 10.3864/j.issn.0578-1752.2012.04.015

• STORAGE·FRESH-KEEPING·PROCESSING • Previous Articles     Next Articles

Effects of the Residues of Agricultural Chemicals in Grapes on Winemaking

 LI  Ji-Ming, SI  He-Yun, YU  Ying, DUAN  Hui, LIANG  Dong-Mei, JIANG  Wen-Guang, LI  Xue-Hui   

  1. 1.张裕集团有限公司技术中心，山东烟台 264001
  • Received:2011-08-10 Online:2012-02-15 Published:2011-12-23

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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

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