食品与发酵工业 >

2025 , Vol. 51 >Issue 10: 192 - 197

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.039669

研究报告

葡萄酒酿造过程中九种农药的残留变化研究

  • 汤丽华 ,
  • 郭阳 ,
  • 吕毅 ,
  • 朱燕燕 ,
  • 张瑶
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  • (宁夏回族自治区食品检测研究院, 国家市场监管重点实验室(枸杞及葡萄酒质量安全), 宁夏 银川, 750001)
第一作者:硕士研究生,高级工程师(通信作者,E-mail:tanglihua532@163.com)

收稿日期: 2024-04-24

  修回日期: 2024-07-08

  网络出版日期: 2025-06-11

基金资助

国家市场监管总局科技计划项目(2022MK129);宁夏回族自治区重点研发项目(2022BEG03170);宁夏回族自治区自然基金项目(2023AAC03734)

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Study on regulation of nine pesticide residues during wine brewing process

  • TANG Lihua ,
  • GUO Yang ,
  • LYU Yi ,
  • ZHU Yanyan ,
  • ZHANG Yao
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  • (Ningxia Hui Autonomous Region Food Testing and Research Institute, National Key Laboratory for Market Supervision (Lycium barbarum and wine safety), Yinchuan 750001, China)

Received date: 2024-04-24

  Revised date: 2024-07-08

  Online published: 2025-06-11

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摘要

为研究葡萄酒酿造过程中农药残留的变化规律,以贺兰山东麓‘赤霞珠’酿酒葡萄为试验对象,在实验室模拟沉积农药条件下,通过建立LC-MS/MS结合分散固相萃取(QuEChERS)的检测方法,研究了经水洗、未水洗加工工序后,在自然发酵、接种发酵方式下葡萄酒各酿造阶段的噻虫嗪、吡虫啉、噻虫胺、多菌灵、啶虫脒、甲霜灵、嘧菌酯、烯酰吗啉、吡唑醚菌酯9种农药的残留量变化情况。结果表明,在不同加工方式和发酵方式下葡萄酒中9种农药的加工因子变化不同,水洗方式较未水洗对于农药去除的效果更明显,与农药自身的化学性质相关。大部分农药在自然发酵方式下的农药残留水平要高于接种发酵方式,酿造过程后9种农药平均减少了80%,各酿造阶段以酒精发酵阶段对农药降解的影响最显著。该研究对酿酒葡萄种植中农药的科学选用及葡萄酒酿造加工具有一定的指导意义。

关键词： 葡萄酒; 加工; 酿造过程; 农药残留

本文引用格式

汤丽华 , 郭阳 , 吕毅 , 朱燕燕 , 张瑶 . 葡萄酒酿造过程中九种农药的残留变化研究[J]. 食品与发酵工业, 2025 , 51(10) : 192 -197 . DOI: 10.13995/j.cnki.11-1802/ts.039669

Abstract

To study the regulation of the wine brewing process on pesticide residues, the removal efficiencies of nine pesticide residues (thiamethoxam, imidacloprid, clothianidin, carbendazim, acetamiprid, metalaxyl, azoxystrobin, dimethomorph, and pyraclostrobin) in ‘Cabernet Sauvignon’ wine from Eastern foot of Helan Mountain by different processing methods (washed and unwashed) and fermentation methods (spontaneous fermentation and inoculated fermentation) were investigated under laboratory simulation used LC-MS/MS and QuEChERS.Results showed that the processing factor changes of nine pesticides indifferent processing procedures were different and the washed method had a more significant effect on pesticide removal than the unwashed method, which was inseparable from the physical and chemical properties of the pesticide.It was found that the pesticide residue levels of most pesticides under natural fermentation are higher than those under inoculation fermentation.The nine pesticide residues decreased by around 80% at the end of brewing.Besides, the alcohol fermentation stage had the most significant impact on pesticide degradation in each brewing stage.In conclusion, this study will provide a valuable reference for reasonable usage of pesticides in wine grape cultivation and various processing of wine brewing processes.

Key words： wine; processing methods; brewing process; pesticide residues

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