葡萄酒酿造过程中农药残留的变化  

Change of pesticide residues in the wine-making

作　　者：郭晶晶[1,2] 朱克卫[1,2] 田玲[1,2] 郑思珩 谈颖德 

机构地区：[1]黄埔出入境检验检疫局,广东广州510730 [2]国家酒类检测重点实验室(广东),广东广州510730

出　　处：《中国酿造》2015年第6期19-24,共6页China Brewing

基　　金：国家质量监督检验检疫总局科技计划项目(2015IK062);广东出入境检验检疫局科技计划项目(2014GDK63)

摘　　要：本文综述了国内外葡萄酒酿造过程对农药残留的影响,重点讨论了原料除梗破碎、浸渍、发酵、倒灌、下胶澄清和过滤等过程对农药残留的迁移规律及代谢产物的影响,并对今后该领域的发展前景进行了展望,为葡萄酒生产中减少农药残留、保障消费者食品安全提供一定的参考。The effect of processing treatments on pesticide residues in the wine-making was reviewed. The effects of crushing, maceration, fermentation, must racking, clarification and filtration on pesticide residue transferring and metabolite were discussed, respectively. Meanwhile, the future development in this field was prospected, in order to provide reference to reduce pesticide residue and ensure consumer food safety.

关 键 词：酿造工艺 农药残留 葡萄酒 

分 类 号：TS262.6[轻工技术与工程—发酵工程]