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《Acta Agriculturae Zhejiangensis》 2019-01
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Dynamics of 5 fungicides residue in grape brewing fermentation process

ZHANG Lijun;ZHANG Hu;XU Mingfei;LIN Chunmian;WU Huizhen;XU Jie;QIAN Mingrong;College of Environment,Zhejiang University of Technology;Institute of Quality and Standard for Agro-Products,Zhejiang Academy of Agricultural Sciences;College of Biology and Environmental Engineering,Zhejiang Shuren University;  
The residue of five fungicides (myclobutanil,famoxadone,mandipropamid,propiconazole,difenoconazole) in homemade wine fermentation process was analyzed by high performance liquid chromatography-mass spectrometry/mass spectrometry (HPLC-MS/MS). The effect of adding yeast on fungicides residue was also studied. It was shown that the average recoveries of the determination method ranged in 75. 4%-112. 5%. Five fungicides showed different degrees of degradation in the first fermentation stage,yet myclobutanil and mandipropamid showed no significant degradation during the fermentation process with yeast addition. The five fungicides residue showed a balanced state during the secondary fermentation stage. Adding yeast during fermentation did not significantly affect the degradation tendency. The residue of five fungicides in grape brewing process was not only related to the brewing process,but also related to the physicochemical properties of the fungicides.
【Fund】: 国家自然科学基金(21507114)
【CateGory Index】: TS262.6
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