The fate of four new fungicides (cyprodinil, fludioxonil, pyrimethanil, and tebuconazole) from the treatment on vine to the production of wine was studied. The influence of clarifying agents (bentonite, charcoal, potassium caseinate, gelatin, and polyvinylpolypyrrolidone) on residue concentrations in wine was also studied. The fungicide residues on grapes showed different decay rates after treatment, with first-order kinetics and half-lives ranging from 8 to 57 days. Grape processing into wine caused considerable residue reduction with cyprodinil (ca. 80%), fludioxonil (ca. 70%), and tebuconazole (ca. 50%) and no reduction with pyrimethanil. The two wine-making techniques employed (with and without maceration) had the same influence on the residue concentrations in wine, except for fludioxonil which showed maximum residue reduction with vinification with maceration. Among the clarifying agents tested, only charcoal showed effective action on the elimination of residue content in wine, proving complete elimination, or almost, of fungicide residues. Keywords: Fungicides; residues; wine-making

The decay rate of six insecticides (azinphos methyl, diazinon, dimethoate, methidathion, parathion methyl, and quinalphos) used to control Dacus oleae was studied. Degradation of pesticides showed pseudo-first-order kinetics with correlation coefficients ranging between −0.936 and −0.998 and half-lives between 4.3 days for dimethoate and 10.5 days for methidathion. Residues in olive oil were greater than on olives, with a maximum concentration factor of 7. Dimethoate was the only pesticide with lower residues in the oil than on the fruits. Olive washing affects pesticide residues ranging from no reduction to a 45% decrease. During 8 months of storage of the olive oil, diazinon, dimethoate, parathion methyl, and quinalphos did not show any remarkable difference, while methidathion and azinphos methyl showed a moderate decrease. Keywords: Residues; insecticides; olives; olive oil; storage; washing

The fate of folpet from the treatment on vine to the production of wine was studied. Sunlight degraded folpet to unknown products. Phthalimide was a minor metabolite formed on grapes from folpet. Folpet degraded in must, giving 80% phthalimide; the results obtained with model solutions showed that in must folpet can also give small amounts of phthalic acid. During wine-making folpet degraded completely, and at the end of fermentation phthalimide was only present in wine. This compound was stable in wine after several months. The presence of folpet in grapes inhibited the alcoholic fermentation of Saccharomyces cerevisiae and Kloeckera apiculata completely. Phthalimide, on the contrary, had no negative effect on the fermentative action of the two yeasts. GC and HPLC methods were developed to determine folpet and its metabolites. Keywords: Folpet; metabolites; residues; grapes; wine

After treatment lipophilic pesticides tend to diffuse by penetrating the epicuticular wax of fruits. In this way, solar radiation only acts on pesticide molecules after passing through the waxes. The effect of epicuticular waxes of three fruits (orange, nectarine, and olive) on the photodegradation of fenthion was studied. The waxes affected the photodegradation process of fenthion. The decay rate of fenthion increased in the presence of orange and nectarine waxes, while it decreased when olive wax was used. In all waxes, the transformation of fenthion produced mainly fenthion sulfoxide and low amounts of fenthion sulfone. In orange wax, 50% of the initial fenthion was transformed into unknown compounds. In nectarine wax, fenthion was degraded stoichiometrically into fenthion sulfoxide and fenthion sulfone. In olive wax, the photodegradation of fenthion yielded about 80% of fenthion sulfoxide. Keywords: Fenthion; photodegradation; fruits; wax