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Fate of some common pesticides during vinification process

Sala, C., Fort, F., Busto, O., Zamora, F., Arola, L., Guasch, J.
Journal of agricultural and food chemistry 1996 v.44 no.11 pp. 3668-3671
winemaking, fermentation, wines, grape must, Vitis vinifera, pesticides, pesticide residues, copper, iron, zinc, manganese
This paper discusses the fate of the concentration of some of the most widely used pesticides (parathion-methyl, fenitrothion, dichlofluanid, chlorpyrifos, vinclozolin, chlozolinate, procymidone, iprodione, copper oxychloride) during the vinification process. The vines were treated 2 days before harvest to find the maximum levels of these pesticides possible and to make it easier to study the influence of the different enological operations on their dissipation. All organic pesticides showed a continuous decrease throughout the wine making process. Dichlofluanid, chlorpyrifos, chlozolinate parathion-methyl, fenitrothion were nearly undetectable at the end of the vinification. Procymidone, vinclozolin, and iprodione were the most persistent pesticides. The fate of copper and of other metabolically related metals (iron, zinc, manganese) was also studied. In the treated must, the initially high levels of copper decrease drastically during the alcoholic fermentation, reaching levels similar to the controls.