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 (t1/2) 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