Residue-free Wines: Fate of Some Quinone outside Inhibitor (QoI) Fungicides in the Winemaking Process

• Type: Article in International Scientific Journal
• Date: 2009

Authors

Vincenzo Luigi Garau (Author) Other; Susana De Melo Abreu (Author) Other; Pierluigi Caboni (Author) Other; Alberto Angioni (Author) Other; Arminda Alves (Author) FEUP; Paolo Cabras (Author) Other

Journal

Title: Journal of Agricultural and Food Chemistry

Vol. 57 No. 19

Pages: 2329-2333

ISSN: 0021-8561

Publisher: American Chemical Society

Indexing

ISI Web of Knowledge - 17 Citations

ISI Web of Science

Scopus - 20 Citations

Scientific classification

FOS: Agrarian Sciences > Other Agrarian Sciences

Other information

Authenticus ID: P-003-MEV

DOI: 10.1021/jf8029572

Abstract (EN): The fate of three fungicide residues (fenamidone, pyraclostrobin, and trifloxystrobin) from vine to wine was studied to evaluate the decay ratio and the influence of the technological process. The aim of this work was to identify pesticides that can degrade rapidly or be eliminated together with byproduct (lees and cake) of the winemaking process to obtain wine free of residues. The disappearance rate on grapes was calculated as pseudo-first-order kinetics, and the half-life (t(1/2)) was in the range from 5.4 +/- 1.9 to 12.2 +/- 1.2 days. The mechanism of dissipation of the three quinone outside inhibitor (QoI) fungicides was studied using different model systems. It was observed that the main mechanism responsible for disappearance was photodegradation. For active ingredients (ai) the half-lives of fenamidone, pyraclostrobin, and trifloxystrobin were 10.2 +/- 0.8, 20.1 +/- 0.1, and 8.6 +/- 1.0 h, respectively, whereas for formulation higher half-lives were observed when epicuticular waxes were present (from 13.8 +/- 0.2 to 26.6 +/- 0.1 h). After winemaking, fenamidone, pyraclostrobin, and trifloxystrobin residues were not detected in the wine, but they were present in the cake and lees. This was due to the adsorption of pesticide residues to the solid parts, which are always eliminated at the end of the alcoholic fermentation. The data obtained in these experiments suggest that these three active ingredients could be used in a planning process to obtain residue-free wines.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 5