Abstract
The fate and behaviour of five sterol biosynthesis-inhibiting (SBI) fungicides (cyproconazole, diniconazole, epoxiconazole, flutriafol, and tebuconazole) during different stages of beermaking (malting, mashing and boiling) on laboratory scale was assessed. A significant correlation ( r > 0.93, P < 0.05) was observed between amounts removed after steeping and the octanol/water partition coefficient (as log K OW) of the fungicides. Although in smaller proportion than steeping, germination and kilning were significant stages on the fungicide dissipation. The carryover after malting ranged from 30% to 40% of the initial residues on barley. After mashing, a substantial fraction was removed with the spent grains in all cases (36–49%) whereas a weak fall after boiling was observed for the fungicide residues (⩽2.5%). The calculated transfer factors (TFs) do not indicate a concentration effect after processing in any case (TFs < 1). Finally, after the storage of malt and spent grains (3 months) a slow fall in the residual content was observed.
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