Monitoring of mycotoxins and pesticides in winemaking

This study monitored concentrations of both pesticides 2,4-dichlorophenoxyacetic acid (2,4-D) and procymidone, mycotoxin ochratoxin A (OTA) in stages the winemaking process. Sampling was carried out usual vinification process red wine a winery between steps to obtain must alcoholic fermentation. The highest transference contaminants occurred crushing step 2,4-D (100%) maceration OTA procymidone (100%). Removal corresponded 100%, with half-life (T 1/2 ) longer for (216.5 h) shorter (38.5 (96 h). processing factors (PFs) (0) contaminants, together data obtained, characterize as reducing pesticides. Results highlight importance fermentation reduce that yeasts promote detoxification