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The interaction effects of pesticides with Saccharomyces cerevisiae and their fate during wine-making process

文献类型： 外文期刊

作者： Guo, Luyao 1 ; Li, Runan 1 ; Chen, Wuying 2 ; Dong, Fengshou 1 ; Zheng, Yongquan 1 ; Li, Yuanbo 1 ;

作者机构： 1.Chinese Acad Agr Sci, Inst Plant Protect, State Key Lab Biol Plant Dis & Insect Pests, Beijing 100193, Peoples R China

2.Hunan Acad Agr Sci, Hunan Plant Protect Inst, Changsha 410125, Peoples R China

3.Qingdao Agr Univ, Coll Plant Hlth & Med, Shandong Engn Res Ctr Environm Friendly Agr Pest M, Qingdao 266109, Peoples R China

关键词： Wine-making; Saccharomyces cerevisiae; Pesticide residues; Interaction effect; Processing factor

期刊名称：CHEMOSPHERE （ 影响因子：8.8； 五年影响因子：8.3 ）

ISSN： 0045-6535

年卷期： 2023 年 328 卷

页码：

收录情况： SCI

摘要： Pesticide residues in grapes could be transferred to fermentation system during the wine-making process, which may interfere the normal proliferation of Saccharomyces cerevisiae and subsequently affect the safety and quality of wine products. However, the interaction between pesticides and Saccharomyces cerevisiae is still poorly understood. Herein, the fate, distribution and interaction effect with Saccharomyces cerevisiae of five commonlyused pesticides during the wine-making process were evaluated. The five pesticides exerted varied inhibition on the proliferation of Saccharomyces cerevisiae, and the order of inhibition intensity was difenoconazole > tebuconazole > pyraclostrobin > azoxystrobin > thiamethoxam. Compared with the other three pesticides, triazole fungicides difenoconazole and tebuconazole showed stronger inhibition and played a major role in binary exposure. The mode of action, lipophilicity and exposure concentration were important factors in the inhibition of pesticides. Saccharomyces cerevisiae had no obvious impacts on the degradation of target pesticides in the simulated fermentation experiment. However, the levels of target pesticides and their metabolite were significantly reduced during the wine-making process, with the processing factors ranged from 0.030 to 0.236 (or 0.032 to 0.257) during spontaneous (or inoculated) wine-making process. As a result, these pesticides were significantly enriched in the pomace and lees, and showed a positive correlation (R2 >= 0.536, n = 12, P < 0.05) between the hydrophobicity of pesticides and distribution coefficients in the solid-liquid distribution system. The

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