农药在葡萄酒酿造过程中残留变化及干扰风味品质研究进展

Progress in Pesticide Residue Changes during Wine Brewing and Interference with Flavor Quality

葡萄种植过程中普遍使用杀虫剂、杀菌剂等化学农药进行病虫害防治,不可避免造成酿酒葡萄中有害物质残留,从而进一步对酿造葡萄酒品质与安全带来隐患。本文综述葡萄酒酿造过程中农药残留对葡萄酒风味品质的影响,重点讨论葡萄酒酿造过程中除梗破碎、浸渍、发酵、澄清、过滤等工艺对常见农药残留迁移、降解和代谢的影响,并分析农药残留对葡萄酒中主要风味物质(醇类、酯类和挥发性硫化物)的干扰,旨在为葡萄酒农药残留相关研究提供参考,保障葡萄酒安全和优质生产。

Insecticides,fungicides and other chemical pesticides are commonly used by grape growers to prevent and control pests and diseases,which inevitably leads to residues of harmful substances in wine,jeopardizing the quality and safety of wine.This article reviews the behavior of pesticide residues in winemaking and the influence of pesticide residues on wine flavor,with a focus on the effects of destemming and crushing,dipping,fermentation,clarification and filtration on the migration,degradation and metabolism of common pesticide residues.Meanwhile,this article also analyzes the interference of pesticide residues with the major flavor substances(alcohols,esters and volatile sulfur compounds)in wine.We expect that this review will provide reference for future studies on pesticide residues in wine for the production of safe and high-quality wine.