从葡萄园到葡萄酒的农药管理:关注葡萄酒安全和新兴技术的农药去除

G. Dumitriu, C. Teodosiu, V. Cotea
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引用次数: 5

摘要

葡萄(Vitis vinifera L.)是一种重要的作物,2018年全球种植面积为740万公顷,总产量为7780万吨。葡萄容易受到大量真菌害虫和昆虫的影响,这些害虫和昆虫可能会造成重大的经济损失,降低葡萄酒的质量和不希望的感官特征。葡萄栽培中常见的做法是使用化学试剂,如杀虫剂,以确保持续生产高质量的葡萄。在葡萄园中使用杀虫剂是一种古老的农业做法,尽管总体上是有益的,但由于在葡萄酒消费过程中潜在的有毒化合物被吸收和对人类健康的风险,一些担忧正在增加。本章提供了葡萄园中最常见的农药的完整概述,并跟踪它们在葡萄,酿酒阶段和葡萄酒。详细讨论了农药残留对酚类化合物和挥发性化合物的影响,以及从葡萄和葡萄酒中去除农药残留的新兴技术。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Management of Pesticides from Vineyard to Wines: Focus on Wine Safety and Pesticides Removal by Emerging Technologies
Grapevine (Vitis vinifera L.) represent an important crop, being cultivated in 2018 on 7.4 million hectares worldwide, and with a total production of 77.8 million tonnes. Grapes are susceptible to a large number of fungal pests and insects that may cause important economic losses, reduction of quality and undesired sensory characteristics in wines. A common practice in viticulture is the utilization of chemical reagents, as pesticides, that can insure constant production of high-quality grapes. The use of pesticides in vineyards is an old agricultural practice and although generally beneficial, some concerns are raising due to potential toxic compounds assimilation during wine consumption and human health risks. This chapter offers a complete overview of the most common pesticides used in vineyard and tracks them across grapes, winemaking stages and wines. The impacts of pesticide residues on phenolic compounds and volatile compounds are discussed in details, alongside with emerging technologies for removal of pesticide residues from grapes and wines.
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