Traceability of phytosanitary products in the production of a Sherry wine vinegar.
In the present work, the monitoring of the evolution of the different phytosanitary products employed in the production of a Sherry wine vinegar has been carried out. The study covers the complete process, from the grape ripening to the vinegar fermentation. For the liquid sample analysis, a method based on SBSE (stir bar sorptive extraction) coupled to GC-MS and previously developed was used. For the grape samples, the use of two different extraction methods (ultrasound assisted extraction and microwave assisted extraction) was considered. Both methods were correctly optimized by means of factorial designs and were finally compared to each other. Considering the obtained results, the ultrasound extraction method was chosen to make the extraction of the solid samples. After the extraction process, the different extracts were analyzed by means of SBSE-GC-MS. The achieved results show the decrease of the phytosanitary product residues during the grape ripening, most of them being removed completely before the final product.
Durán
Enrique
E
Analytical Chemistry Department, Faculty of Sciences, University of Cádiz, Pol Río San Pedro, Puerto Real, Cádiz, Spain. enrique.duranguerrero@uca.es
Marín
Ramón Natera
RN
Mejías
Remedios Castro
RC
Barroso
Carmelo García
CG
D019342:Acetic Acid / Q000737:chemistry*; D005285:Fermentation; D005511:Food Handling / Q000379:methods*; D005638:Fruit; D008401:Gas Chromatography-Mass Spectrometry; D008872:Microwaves; D010575:Pesticides / Q000032:analysis*; D015203:Reproducibility of Results; D012680:Sensitivity and Specificity; D014465:Ultrasonics; D027843:Vitis; D014920:Wine / Q000032:analysis*
D010575:Pesticides; D019342:Acetic Acid