Fate of parathion in artificially fortified grape juice processed into wine.
"Semellon" grape juice fortified with a high level of 25 ppm parathion was fermented using Saccharomyces cerevisiae var. ellipsoideus. After 12 days inte parathion levels in the wine and lees were 10.3 and 156 ppm, respectively; the paraoxon, aminoparathion, and p-nitrophenol levels in the wine were 0.16, 0.20, and 4.5 ppm, respectively, and in the lees were 0.04, 3.1 and 10 ppm, respectively. Thus, hydrolysis of parathion to p-nitrophenol and parathion sorption to sedimented particulate matter were important pathways for parathion residue reduction in the wine. The 56-day-old finished wine just prior to bottling contained 8.8 ppm parathion, 0.04 ppm paraoxon, 0.21 ppm aminoparathion, and 3.0 ppm p-nitrophenol. Two months storage at 24 degrees, 12 degrees, 4 degrees, and -20 degrees C had no effect on paraoxon and aminoparathion residue levels in the wine; parathion residues in wine decreased at all storage temperatures.
D004355:Drug Stability; D005285:Fermentation; D005506:Food Contamination / Q000032:analysis; D005519:Food Preservation; D005638:Fruit / Q000032:analysis*; D010261:Paraoxon / Q000032:analysis; D010278:Parathion / Q000031:analogs & derivatives / Q000032:analysis; D010573:Pesticide Residues / Q000032:analysis; D014920:Wine / Q000032:analysis*
D010573:Pesticide Residues; C016224:aminoparathion; D010278:Parathion; D010261:Paraoxon