Fate of parathion in artificially fortified grape juice processed into wine

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Abstract
“Semellon”; grape juice fortified with a high level of 25 ppm parathion was fermented using Saccharomyces cerevisiae var. ellipsoideus. After 12 days the parathion levels in the wine and lees were 10.3 and 156 ppm, respectively; the paraoxon, amino‐parathion, and p‐nitrophenol levels in the wine were 0.16, 0.20, and 4.5 ppm, respectively, and in the lees were 0.04, 3.1, and 10 ppm, respectively. Thus, hydrolysis of parathion to p‐nitrophenol and parathion sorption to sedimented particulate matter were important pathways for parathion residue reduction in the wine. The 56‐day‐old finished wine just prior to bottling contained 8.8 ppm parathion, 0.04 ppm paraoxon, 0.21 ppm aminoparathion, and 3.0 ppm p‐nitrophenol. Two months storage at 24°, 12°, 4°, and ‐20°C had no effect on paraoxon and aminoparathion residue levels in the wine; parathion residues in wine decreased at all storage temperatures.