葡萄酒酿造过程中12种残留杀菌剂的归趋追踪

Fate tracing for 12 residual fungicides in grapes during vinification process

追踪了葡萄酒酿造过程中12种残留杀菌剂的归趋,为葡萄酒残留控制提供了有实用价值的数据。结果表明,各杀菌剂的酒渣残留分量为41.63%~95.91%,平均为66.08%;酒泥残留分量为1.25%~21.40%,平均9.54%;降解分量为2.43%~40.45%,平均为17.24%,其中酒精发酵期无降解,二次发酵期降解分量为2.09%~17.62%,平均为10.82%,陈酿期（陈酿3个月时）降解分量为0.84%~23.46%,平均为6.42%;酒汁中各杀菌剂的平均残留分量最低,为7.14%,各残留分量分别为多菌灵20.56%、甲霜灵14.32%、精甲霜灵9.34%、嘧霉胺7.15%、烯酰吗啉6.49%、氟环唑2.66%、戊唑醇2.33%、氟硅唑1.71%、咪鲜胺0.40%、吡唑醚菌酯1.00%和腐霉利12.55%,且与其log P值显著负相关,脂溶性越强,葡萄酒中的残留分量越小。

The fate of 12 residual fungicides detected in grapes was traced during vinification process and useful data were provided for the control of fungicides residues in wines. Results showed that fractions of residues in cakes and lees for all fungicides were from 41. 63% to 95. 91% with an average of 66. 08% and from 1. 25% to 21. 40%with an average of 9. 45%,respectively. Fractions of degradation were from 2. 43% to 40. 45% with an average of17. 24%. Degradation was not observed for all fungicides during alcoholic fermentation,while it occurred mainly during the malolactic fermentation about 2. 09%- 17. 62% with an average of 10. 82% and during the storage about0. 84% to 23. 46% with an average of 6. 42%. The contents of residual fungicides in wine were 20. 56% for carbendazim,14. 32% for mefenoxam,9. 34% for metalaxyl,7. 15% for pyrimethanil,6. 49% for dimethomorph,2. 66%for epoxiconazole,2. 33% for tebuconazole,1. 71% for flusilazole,0. 40% for prochloraz,1. 00% for pyraclostrobin,and 12. 55 % for procymidone,The lowest average value was 7. 14%. Significant negative correlation was observed between the fractions of residual fungicides in wine for and their log P values,which meant that the higher log P value the lower content of residual fungicides in wine.