PT  - JOURNAL ARTICLE
AU  - M. Chiba
AU  - F. Doornbos
TI  - Studies on the Degradation of DDT during Fermentation of Grapes and its Solubility in Wine
AID  - 10.5344/ajev.1971.22.4.189
DP  - 1971 Jan 01
TA  - American Journal of Enology and Viticulture
PG  - 189--193
VI  - 22
IP  - 4
4099  - http://www.ajevonline.org/content/22/4/189.short
4100  - http://www.ajevonline.org/content/22/4/189.full
SO  - Am J Enol Vitic.1971 Jan 01; 22
AB  - DDT degraded to DDD during fermentation, though only with the fermenting must and lees. Solubility of DDT and DDD in wine was very low. Although DDD was not detected, DDT residues were found ranging from 0.3 to 3.9 ppb in fresh wines after 1 month of fermentation of grapes known to contain residues ranging from 0.15 to 0.87 ppm and of grapes fortified with DDT up to 50 ppm. Besides DDT and DDD, DDA and two other unknown degradation products were found in lees after a three-month interval in cold storage (1°C), but DDA was the only compound detected in finished wines.