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

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.

Keywords: Ageing; Ethyl-hydrogen phosphonate; Ethylphosphonate; Fertiliser; Fosetyl; Organic farming; Pesticide; Wine.