Insecticides, fungicides and other chemical pesticides are commonly used by grape growers to prevent and control pests and diseases, which inevitably leads to residues of harmful substances in wine, jeopardizing the quality and safety of wine. This article reviews the behavior of pesticide residues in winemaking and the influence of pesticide residues on wine flavor, with a focus on the effects of destemming and crushing, dipping, fermentation, clarification and filtration on the migration, degradation and metabolism of common pesticide residues. Meanwhile, this article also analyzes the interference of pesticide residues with the major flavor substances (alcohols, esters and volatile sulfur compounds) in wine. We expect that this review will provide reference for future studies on pesticide residues in wine for the production of safe and high-quality wine.

Lycium barbarum, known as wolfberry or goji berry, is consumed by humans as a medicine and a food homology product. Conventionally grown wolfberry is often treated extensively with pesticides, which could pose a hazard to humans. Here, the degradation dynamics of dinotefuran and its 2 metabolites (1-methyl-3-(tetrahydro-3-furylmethyl) urea (UF) and 1-methyl-3-(tetrahydro-3-furylmethyl) guanidine (DN)), during wolfberry cultivation and processing was investigated. The half-life (T_1/2) of dinotefuran was 11.36 and 9.76 days, respectively, under the recommended dosage and double the recommended dosage. During the oven and sun drying processes, processing factors (PFs) of dinotefuran were 1.07−1.34, implying the enrichment of pesticide residues. Decoction process made the removal rate of dinotefuran reach 87.48%, which is higher than that of the brewing process (14.7%), while dinotefuran remained in the wine with high ethanol content in the alcohol soaking process. The hazard quotient (HQ) of dinotefuran, as determined via dietary risk assessment combined with PFs, was < 1, indicating an acceptable risk for human consumption. Bioaccessibility of dinotefuran in the three digestive stages were intestinal (18.20%−88.08%) > gastric (5.45%−86.72%) > oral (23.18%) via in vitro simulated digestive system. These findings provide scientific evidence for reasonable application and risk assessment of dinotefuran residues in wolfberry.