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| Titel: |
Fate of parathion in artificially fortified grape juice processed into wine |
| Auteur: |
Kawar, Nasri S. Gunther, Francis A. Iwata, Yutaka |
| Verschenen in: |
Journal of environmental science and health. Part B, Pesticides, food contaminants, and agricultural wastes |
| Paginering: | Jaargang 13 (1978) nr. 1 pagina's 1-9 |
| Jaar: |
1978 |
| Inhoud: |
“Semellon”; grape juice fortified with a high level of 25 ppm parathion was fermented using Saccharomyces cerevisiae var. ellipsoideus. After 12 days the parathion levels in the wine and lees were 10.3 and 156 ppm, respectively; the paraoxon, amino-parathion, 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°, 12°, 4°, and -20°C had no effect on paraoxon and aminoparathion residue levels in the wine; parathion residues in wine decreased at all storage temperatures. |
| Uitgever: |
Taylor & Francis |
| Bronbestand: |
Elektronische Wetenschappelijke Tijdschriften |
Details van artikel 3 van 6 gevonden artikelen
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