Evolution of residual levels of six pesticides during elaboration of red wines. Effect of wine-making procedures in their dissappearance |
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| Authors: | Navarro S Barba A Oliva J Navarro G Pardo F |
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| Institution: | Department of Agricultural Chemistry, Geology and Pedology, University of Murcia, Campus Universitario de Espinardo, 30100 Murcia, Spain. snavarro@fcu.um.es |
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| Abstract: | The effect of wine-making procedures on the concentrations of six pesticides (chlorpyrifos, penconazole, fenarimol, vinclozolin, metalaxyl, and mancozeb) in red wines has been studied. During maceration stage (4 days), the percentage remaining of chlorpyrifos, penconazole, and metalaxyl was approximately 90%, whereas that of fenarimol, vinclozolin, and mancozeb is somewhat smaller (74-67%). The residual levels found in pressed must were
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