Alcoholic Fermentation as a Strategy to Mitigate Pesticides and Mycotoxins

In this study, alcoholic fermentation was explored to reduce the pesticides—2,4-dichlorophenoxyacetic acid (2,4-D) and procymidone—and mycotoxin ochratoxin A (OTA), besides evaluating their effects on quality parameters of process. Fermentation (at 20 °C for 168 h) conducted in synthetic must (YPD 10 g hL−1 yeast Saccharomyces cerevisiae) which following were added: 2,4-D (6.73 mg L−1) procymidone (2.24 L−1), simultaneously (treatment 1); OTA (0.83 2.66 µg (treatments 2 3). The control treatment had no contaminants. All contaminated treatments showed lower ethanol production cell viability. highest decrease contaminants found after h fermentation: 22 65% cases both pesticides while decreased 52 58% 2—0.83 L−1 3—2.66 L−1). Decrease due metabolic processes cells is mainly related peroxidase activity glutathione production.