Fate of Azoxystrobin, Fluazinam, Kresoxim-methyl, Mepanipyrim, and Tetraconazole from Vine to Wine

Abstract

The fate of five fungicide residues (azoxystrobin, fluazinam, kresoxim-methyl, mepanipyrim, and tetraconazole) from vine to wine was studied, to evaluate the decay ratio and study the influence of the technological process. The disappearance rates on grapes were described as pseudo-first-order kinetics (r between 0.96 and 0.99) and half-life (t 1/2) in the range of 4.3−15.2 days. After wine-making, fluazinam, mepanipyrim, and tetraconazole had negligible residues in all samples. This was due to fermentation in the case of fluazinam and mepanipyrim and to removal during the formation of must in the case of tetraconazole. The residue level of azoxystrobin was higher in the wine obtained by vinification without maceration than with maceration. Azoxystrobin was the only active ingredient found in both grapes and wine. The clarifying process showed that among the clarifying agents used, only charcoal was efficient in decreasing the residues completely. Keywords: Fungicide; residues; wine-making; grape

Toxicity effects of fungicide residues on the wine-producing process

“…Studies on individual determination of some pesticides in grape must and wine at residue level have been published (Cabras et al, 1983;Lo´pez et al, 1989;Cabras et al, 1998;Cabras and Angioni, 2000). Each country has its own allowed maximal residue levels that reflect the agricultural practice followed, but fungicides employment should be controlled because of its toxicity effects.…”

Influence of Fungicide Residues in Wine Quality

“…Others, such as azoxystrobin, mepanipyrim and fluazinam did appear in grapes, though their residue levels decreased in must and much more in those obtained in vinifications by maceration (0.12 compared to 0.20 ppm of azoxystrobin in must with and without maceration, respectively) (Cabras et al, 1998). For treatment with quinoxyfen -very novel fungicide in powdery control, concentrations of 0.38 mg/kg were detected in grapes harvested after the application of the product (below the MRL established in Italy; 0.5 mg/kg).…”

A class-selective immunoassay for simultaneous analysis of anilinopyrimidine fungicides using a rationally designed hapten

“…No detectable residues of mepanipyrim were found, as also observed in other studies with wine samples. 43,44 The maximum residue concentration that was found was in a white sparkling wine with an anilinopyrimidine fungicide content of 204 µg L −1…”