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Processing factor for a selected group of pesticides in a wine-making process: distribution of pesticides during grape processing

2013; Taylor & Francis; Volume: 30; Issue: 10 Linguagem: Inglês

10.1080/19440049.2013.815806

1944-0049

T. Pazzirota, L. Martín, Milagros Mezcúa, Carmen Ferrer, Amadeo R. Fernández‐Alba,

Animal Ecology and Behavior Studies

AbstractThe processing factors (the pesticide concentration found in the wine/pesticide concentration found in grapes) of acetamiprid, azoxistrobin, carbaril, carbendazime, cyprodinil, dimethoate, dimethormorf, imazalil, imidacloprid, kresoxim methyl, penconazole, procymidone and thiabendazole were determined in a wine-making process. Pesticide analysis was performed using a multi-residue method for the determination of different pesticides both in wine and in grapes by extraction with acetonitrile followed by LC/MS. The pesticide distribution was studied for each step of the process, and the pesticide processing factors were calculated and found to vary among the different pesticides studied. pKow was found to affect a pesticide's processing factor; a linear correlation was obtained for all pesticide processing factors, except for dimethoate, which was the most water soluble. However, no correlation was found between the processing factor and the water solubility of pesticides.Keywords: processing factorpesticidesgrape processingwine