Is the detection of phosphonic and ethyl-phosphonic acid in organic wines an evidence of fosetyl-Al application in organic vineyards?
Over the last decade, the detection of phosphonic acid in organic food, a residue of plant protection products not permitted by Regulation (EU) 2021/1165, has become a critical issue for European organic producers. Approximately 10 % of EU irregularities involved organic wines, testing positive for...
Saved in:
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-06-01
|
| Series: | Applied Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502224002452 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1849421893088575488 |
|---|---|
| author | Alessandra Trinchera Giuseppe Vassanelli Luca Lorenzi Dylan Warren Raffa |
| author_facet | Alessandra Trinchera Giuseppe Vassanelli Luca Lorenzi Dylan Warren Raffa |
| author_sort | Alessandra Trinchera |
| collection | DOAJ |
| description | Over the last decade, the detection of phosphonic acid in organic food, a residue of plant protection products not permitted by Regulation (EU) 2021/1165, has become a critical issue for European organic producers. Approximately 10 % of EU irregularities involved organic wines, testing positive for PHY and, less frequently, for ethyl-phosphonic acid. We conducted a study on two white and two red organic wines, spiked with 10 mg/L of phosphonic acid or left unspiked (controls), and stored at different temperatures and durations to identify the origins of phosphonic acid and ethyl-phosphonic acid contamination and to establish an acceptable maximum residual level in organic wines. Our findings indicate that ethyl-phosphonic acid is inevitably formed in wines over time, influenced by the initial concentration of phosphonic acid and storage temperature. Consequently, the presence of ethyl-phosphonic acid, and by extension fosetyl, should not always be considered evidence of fosetyl-Al application in organic vineyards. We propose setting the maximum residual level of phosphonic acid in organic wines at 1.0 mg/L to minimize the risk of ethyl-phosphonic acid formation, even under suboptimal storage conditions or during wine aging. |
| format | Article |
| id | doaj-art-b5fb7b68ae8142339607a4c427c7ecff |
| institution | Kabale University |
| issn | 2772-5022 |
| language | English |
| publishDate | 2025-06-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Applied Food Research |
| spelling | doaj-art-b5fb7b68ae8142339607a4c427c7ecff2025-08-20T03:31:20ZengElsevierApplied Food Research2772-50222025-06-015110063510.1016/j.afres.2024.100635Is the detection of phosphonic and ethyl-phosphonic acid in organic wines an evidence of fosetyl-Al application in organic vineyards?Alessandra Trinchera0Giuseppe Vassanelli1Luca Lorenzi2Dylan Warren Raffa3Consiglio per la ricerca in agricoltura e l'analisi dell'economia agraria (CREA), Centro di ricerca Agricoltura e Ambiente, Via della Navicella, 4, 00184 Rome, ItalyVassanelli Lab, Via P. Vassanelli, 9, 37012 Bussolengo (VR), ItalyVassanelli Lab, Via P. Vassanelli, 9, 37012 Bussolengo (VR), ItalyConsiglio per la ricerca in agricoltura e l'analisi dell'economia agraria (CREA), Centro di ricerca Agricoltura e Ambiente, Via della Navicella, 4, 00184 Rome, Italy; Corresponding author.Over the last decade, the detection of phosphonic acid in organic food, a residue of plant protection products not permitted by Regulation (EU) 2021/1165, has become a critical issue for European organic producers. Approximately 10 % of EU irregularities involved organic wines, testing positive for PHY and, less frequently, for ethyl-phosphonic acid. We conducted a study on two white and two red organic wines, spiked with 10 mg/L of phosphonic acid or left unspiked (controls), and stored at different temperatures and durations to identify the origins of phosphonic acid and ethyl-phosphonic acid contamination and to establish an acceptable maximum residual level in organic wines. Our findings indicate that ethyl-phosphonic acid is inevitably formed in wines over time, influenced by the initial concentration of phosphonic acid and storage temperature. Consequently, the presence of ethyl-phosphonic acid, and by extension fosetyl, should not always be considered evidence of fosetyl-Al application in organic vineyards. We propose setting the maximum residual level of phosphonic acid in organic wines at 1.0 mg/L to minimize the risk of ethyl-phosphonic acid formation, even under suboptimal storage conditions or during wine aging.http://www.sciencedirect.com/science/article/pii/S2772502224002452Organic winePhosphonic acidEthyl-phosphonic acidMRLPhosphonate esterification |
| spellingShingle | Alessandra Trinchera Giuseppe Vassanelli Luca Lorenzi Dylan Warren Raffa Is the detection of phosphonic and ethyl-phosphonic acid in organic wines an evidence of fosetyl-Al application in organic vineyards? Applied Food Research Organic wine Phosphonic acid Ethyl-phosphonic acid MRL Phosphonate esterification |
| title | Is the detection of phosphonic and ethyl-phosphonic acid in organic wines an evidence of fosetyl-Al application in organic vineyards? |
| title_full | Is the detection of phosphonic and ethyl-phosphonic acid in organic wines an evidence of fosetyl-Al application in organic vineyards? |
| title_fullStr | Is the detection of phosphonic and ethyl-phosphonic acid in organic wines an evidence of fosetyl-Al application in organic vineyards? |
| title_full_unstemmed | Is the detection of phosphonic and ethyl-phosphonic acid in organic wines an evidence of fosetyl-Al application in organic vineyards? |
| title_short | Is the detection of phosphonic and ethyl-phosphonic acid in organic wines an evidence of fosetyl-Al application in organic vineyards? |
| title_sort | is the detection of phosphonic and ethyl phosphonic acid in organic wines an evidence of fosetyl al application in organic vineyards |
| topic | Organic wine Phosphonic acid Ethyl-phosphonic acid MRL Phosphonate esterification |
| url | http://www.sciencedirect.com/science/article/pii/S2772502224002452 |
| work_keys_str_mv | AT alessandratrinchera isthedetectionofphosphonicandethylphosphonicacidinorganicwinesanevidenceoffosetylalapplicationinorganicvineyards AT giuseppevassanelli isthedetectionofphosphonicandethylphosphonicacidinorganicwinesanevidenceoffosetylalapplicationinorganicvineyards AT lucalorenzi isthedetectionofphosphonicandethylphosphonicacidinorganicwinesanevidenceoffosetylalapplicationinorganicvineyards AT dylanwarrenraffa isthedetectionofphosphonicandethylphosphonicacidinorganicwinesanevidenceoffosetylalapplicationinorganicvineyards |