The 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

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

First evidence of ethyl-hydrogen phosphonate (fosetyl) formation in winemaking

Tonidandel, L.
Primo
;
Roman, T.
Secondo
;
Nicolini, G.
Penultimo
;
Larcher, R.
Ultimo
2018-01-01

Abstract

The 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
Ethylphosphonate
Ethyl-hydrogen phosphonate
Fosetyl
Wine
Pesticide
Fertiliser
Ageing
Organic farming
Settore CHIM/10 - CHIMICA DEGLI ALIMENTI
2018
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
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