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Evolution of chlorpyrifos, fenarimol, metalaxyl, penconazole, and vinclozolin in red wines elaborated by carbonic

S Navarro1, J Oliva, A Barba

  • 1Departamento de Química Agrícola, Geología y Edafología, Universidad de Murcia, Spain. snavarro@fcu.um.es

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This study tracked pesticide levels during red wine production. Metalaxyl was the most persistent pesticide found in the final wine, while chlorpyrifos was eliminated early in the process.

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Area of Science:

  • Agricultural and Food Chemistry
  • Environmental Chemistry
  • Oenology

Background:

  • Pesticide residues in grapes can potentially transfer to wine.
  • Understanding pesticide fate during winemaking is crucial for food safety.

Purpose of the Study:

  • To investigate the reduction of specific pesticide residues during carbonic maceration of Monastrell red wine.
  • To determine the influence of different winemaking stages on pesticide disappearance.

Main Methods:

  • Analysis of chlorpyrifos, fenarimol, metalaxyl, penconazole, and vinclozolin residues.
  • Monitoring pesticide levels in grapes, free-run juice, pomace, press juice, lees, and finished wine.
  • Red wine elaboration using carbonic maceration of Monastrell grapes.

Main Results:

  • Pesticide levels decreased significantly throughout the winemaking process.
  • Chlorpyrifos showed the highest reduction, while metalaxyl was the most persistent, with 21% remaining in the finished wine.
  • Significant elimination of pesticides occurred in the pomace, with varying efficiencies for each compound.

Conclusions:

  • The winemaking process, particularly carbonic maceration, effectively reduces most pesticide residues.
  • Metalaxyl poses the highest risk of remaining in the final red wine.
  • Further research is needed to assess the toxicological impact of residual pesticides in wine.