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Fungicide dissipation curves in winemaking processes with and without maceration step

Fernandez, M.J., Oliva, J., Barba, A., Camara, M.A.
Journal of agricultural and food chemistry 2005 v.53 no.3 pp. 804-811
fungicide residues, cyprodinil, quinoxyfen, food contamination, pesticide persistence, winemaking, maceration, red wines, white wines
The evolution of residual levels of four fungicides (cyprodinil, fludioxonil, pyrimethanil, and quinoxyfen) during the elaboration of three types of wine with maceration (traditional red wine, carbonic maceration red wine, and red wine of long maceration and prefermentation at low temperature) and two types of wine without maceration (rose and white) has been studied. The disappearance curves of each fungicide have been analyzed during the period of each winemaking process (21 days) and during the different enological steps involved in the elaborations. The residual levels of fludioxonil reduce most quickly during the winemaking processes without maceration, whereas the decrease in levels of pyrimethanil was the slowest in practically all cases (with and without maceration). During carbonic maceration winemaking, the decay constant of cyprodinil was greater than that of the other pesticides in all assays (time and steps).