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ItalianoThe formation of ethylphosphonate (fosetyl) was investigated in wine matrices. In experimental conditions, alcoholic fermentation of grape juices spiked with phosphonic acid resulted in wines with detectable amounts of fosetyl. The ageing period adopted for these wines further increased the fosetyl content in the absence of yeast lees, thus indicating a chemical origin. A model wine assay was performed in order to study the main thermodynamic variables affecting the Fisher reaction. The results obtained allowed us to report evidence of ethylphosphonate formation in winemaking conditions, for the first time to the best of our knowledge
| Citation: | Tonidandel, L.; Roman, T.; Nicolini, G.; Larcher, R. (2018). First evidence of ethyl-hydrogen phosphonate (fosetyl) formation in winemaking. FOOD CHEMISTRY, 256: 297-303. doi: 10.1016/j.foodchem.2018.02.065 handle: http://hdl.handle.net/10449/47256 |
| Internal authors: | Tonidandel, Loris (First) Nicolini, Giorgio (Second to last) Larcher, Roberto (Last) |
| Organization unit: | Experiment and Technological Services Department # CTT (2012- ) |
| Authors: | Tonidandel, L.; Roman, T.; Nicolini, G.; Larcher, R. |
| Title: | First evidence of ethyl-hydrogen phosphonate (fosetyl) formation in winemaking |
| Journal: | FOOD CHEMISTRY |
| Issue Date: | 2018 |
| Scientific Disciplinary Area: | Settore CHIM/10 - Chimica Degli Alimenti |
| Keywords ENG: | Ethylphosphonate Ethyl-hydrogen phosphonate Fosetyl Wine Pesticide Fertiliser Ageing Organic farming |
| Language: | English |
| IF: | With Impact Factor ISI |
| Publication status: | Published |
| Nature of content: | Articolo in rivista/Article |
| Digital Object Identifier (DOI): | 10.1016/j.foodchem.2018.02.065 |
| Appears in Collections: | 01 - Journal article |
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| 2018 FC Roman et al.pdf | N/A | Non specificato | Utenti riconosciuti Request a copy |
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