随着时间的推移追踪三乙酸盐 (TFA):来自存档葡萄酒的78年记录
Finnian Freeling1, Ramón Mira de Orduña Heidinger2
1TZW: DVGW-Technologiezentrum Wasser (German Water Centre), Karlsruher Straße 84, Karlsruhe 76139, Germany.
Environmental science & technology
|December 5, 2025
概括
自1970年以来,葡萄酒中三酸 (TFA) 的污染量显著增加,2010年之后的水平急剧上升. 这种持续的环境污染物现在在全球范围内被检测到,需要进一步的健康和生态影响研究.
科学领域:
- 环境化学环境化学
- 污染物分析 污染物分析
- 食品安全 食品安全
背景情况:
- 三乙酸 (TFA) 是一种持久的,全球分布的环境污染物.
- 关于TFA污染趋势的长期数据有限,阻碍了全面的风险评估.
- 葡萄酒作为一个有价值的历史档案,用于跟踪环境污染物的积累.
研究的目的:
- 进行第一个长期对存档葡萄酒中TFA度的回顾性分析.
- 确定从1946年到2024年的TFA污染的历史趋势.
- 调查TFA的全球分布和不断增加的水平.
主要方法:
- 在德国巴登 (Baden) 的78年档案葡萄酒系列中分析TFA度 (1946-2024).
- 包括补充样本:有机葡萄酒,国际葡萄酒 (20个国家),果汁和果汁.
- 统计分析以确定与前体排放的重大趋势和相关性.
主要成果:
- 在1970年之前的葡萄酒中没有发现可检测的TFA水平.
- 观察到TFA度的显著上升趋势,从2010年开始明显增加.
- 巴登葡萄酒的高峰TFA水平达到260μg/L,最近的国际葡萄酒高达620μg/L.
- 观察到的TFA趋势与特定的TFA前体排放相关,包括制冷剂,推进剂和农药.
结论:
- 在过去的几十年中,葡萄酒中的TFA污染明显增加,反映出越来越多的环境存在.
- 全球TFA的分布和不断上升的水平凸显了评估其对生态系统和人类健康的长期影响的迫切需要.
- 存档的葡萄酒为监测持续的环境污染物提供了关键的历史记录.
更多相关视频
相关概念视频
Titration Calculations: Weak Acid - Strong Base
Calculating pH for Titration Solutions: Weak Acid/Strong Base
For the titration of 25.00 mL of 0.100 M CH3CO2H with 0.100 M NaOH, the reaction can be represented as:
For the titration of 25.00 mL of 0.100 M CH3CO2H with 0.100 M NaOH, the reaction can be represented as:
Microbial Fermentation
Fermentation is a crucial anaerobic metabolic process that enables microbes to derive energy from sugar without relying on oxygen or an electron transport chain. This process is fundamental to various biological and industrial applications and is classified based on the metabolic products generated.Role of Pyruvate in FermentationPyruvate and its derivatives serve as key electron acceptors in fermentative pathways. The oxidation of NADH to regenerate NAD+ is essential for the continuation of...
Microbes in Beverage Production
Alcoholic beverages such as wine, beer, and spirits are the products of microbial fermentation processes that transform simple sugars into ethanol and a wide array of complex flavor compounds. These transformations rely on the metabolic activities of specific yeasts and bacteria, which are selected and controlled to yield the desired beverage characteristics.Wine Fermentation and MaturationWine production begins with the crushing of grapes to release juice and pulp, forming a must that is...
Production of Alcohol
Continuous fermentation is a key strategy in industrial ethanol production, particularly when efficiency, scalability, and high yields are essential. This approach allows for uninterrupted operation and optimized resource utilization. The primary feedstock, corn starch, undergoes enzymatic hydrolysis facilitated by α-amylase and glucoamylase. These enzymes break down the starch into fermentable sugars such as glucose, which are readily assimilated by fermentative microorganisms.Fermentation...
Production of Organic Acids
Lactic acid, an important organic acid extensively applied in food, pharmaceutical, and biodegradable polymer industries, is primarily produced via microbial fermentation. This method is favored over chemical synthesis due to its environmental sustainability and capacity for enantiomerically pure product formation. Among various microbial processes, the fermentation of starch-based substrates stands out due to the abundance and renewability of raw materials like corn and potatoes.Hydrolysis of...


