NDLI: Determination of fungicide pyrimethanil in grapes, must, fermenting must and wine.

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Determination of fungicide pyrimethanil in grapes, must, fermenting must and wine.

Content Provider	World Health Organization (WHO)-Global Index Medicus
Author	Vaquero-Fernández, Luis Sanz-Asensio, Jesús Fernández-Zurbano, Purificación López-Alonso, Miguel Martínez-Soria, María-Teresa
Description	Country affiliation: Spain Author Affiliation: Vaquero-Fernández L ( Department of Chemistry, University of La Rioja, Madre de Dios 53, E-26006, Logroño, Spain.)
Abstract	BACKGROUND: This study determined the evolution of pyrimethanil, a fungicide commonly used to control Botrytis cinerea, throughout the winemaking process in grapes, must, fermenting must and wine. Tempranillo grapevines were treated with pyrimethanil according to both good Agricultural Practices (GAP) and Critical Agricultural Practices (CAP). Fermentation was carried out in an experimental winery. Grape analysis was based on an ethyl acetate extraction method. Samples from fermentation were analysed by solid phase extraction. The determination was carried out by gas chromatography with nitrogen-phosphorus detection (GC-NPD) and additionally confirmed by gas chromatography/mass spectrometry (GC/MS). RESULTS: Pyrimethanil residues were at least ten times greater in grapes treated 7 days before harvest than in those treated respecting the safety period (21 days). The amount of pyrimethanil in grapes treated under GAP was below the maximum residue limit (5 mg kg(-1)). The level of pyrimethanil decreased during fermentation in both treatments. In the fermentation of grapes treated according to CAP, the pyrimethanil concentration was reduced by over 50% on the first day and then remained constant until the end of the fermentation process. For grapes treated in compliance with GAP, the amount of pyrimethanil decreased to a level below the limit of detection in the bottled wine. CONCLUSION: The described methods for grapes, must, fermenting must and wine gave good recoveries, linearity, precision and accuracy. They were also highly sensitive in avoiding matrix effects. Pyrimethanil residues found in treated grapes were higher in skin than in pulp. The amount of pyrimethanil decreased during fermentation by degradation and/or adsorption. For grapes treated according to GAP, residues disappeared in the final bottled wine. The decrease observed in the final bottled wine may be caused by diverse oenological practices and technologies such us malolactic fermentation, racking and settling.
File Format	HTM / HTML
ISSN	00225142
Issue Number	8
Volume Number	93
e-ISSN	10970010
Journal	Journal of the Science of Food and Agriculture
Language	English
Publisher	Wiley
Publisher Date	2013-06-01
Publisher Place	Great Britain (UK)
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Discipline Agriculture Food Analysis Methods Pesticide Residues Chemistry Pyrimidines Vitis Wine Analysis Fermentation Food Handling Fungicides, Industrial Molecular Structure Water Journal Article Research Support, Non-u.s. Gov't
Content Type	Text
Resource Type	Article
Subject	Nutrition and Dietetics Food Science Biotechnology Agronomy and Crop Science

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