RT Journal Article
SR Electronic
T1 Studies on the Degradation of DDT during Fermentation of Grapes and its Solubility in Wine
JF American Journal of Enology and Viticulture
JO Am J Enol Vitic.
FD American Society for Enology and Viticulture
SP 189
OP 193
DO 10.5344/ajev.1971.22.4.189
VO 22
IS 4
A1 M. Chiba
A1 F. Doornbos
YR 1971
UL http://www.ajevonline.org/content/22/4/189.abstract
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.