Saturday 20 February 2016

Dissipation of fungicides residues along winemaking, and their effects on fermentation and the volatile composition of wines

Journal of Agricultural and Food Chemistry

The effects of four fungicides commonly used for the control of fungal diseases in vines and grapes in the course of winemaking was tested. The concentration of fungicide residues was monitored throughout the process in order to establish their kinetics of dissipation. In all cases the percentages of dissipation were higher than 68% which shows the detoxificant effect of the winemaking process. On the other hand, the effect of the fungicide residues on the aroma composition of Tempranillo red wines was tested.