Effects of wine grape cultivar, application conditions and the winemaking process on the dissipation of six pesticides

Pesticide residue in primary products is an important issue for producers and consumers, even though little information is available on the effect of application conditions on residue persistence and the transfer to primary elaborated products. During the 2012 season, field and laboratory studies we...

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Autores principales:	Alister,Claudio, Araya,Manuel, Morandé,Jose E, Volosky,Christian, Saavedra,Jorge, Cordova,Andrés, Kogan,Marcelo
Lenguaje:	English
Publicado:	Pontificia Universidad Católica de Chile. Facultad de Agronomía e Ingeniería Forestal 2014
Materias:	Pre-harvest interval residues transfer factor wine
Acceso en línea:	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-16202014000300010
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spelling	oai:scielo:S0718-162020140003000102015-02-25Effects of wine grape cultivar, application conditions and the winemaking process on the dissipation of six pesticidesAlister,ClaudioAraya,ManuelMorandé,Jose EVolosky,ChristianSaavedra,JorgeCordova,AndrésKogan,Marcelo Pre-harvest interval residues transfer factor wine Pesticide residue in primary products is an important issue for producers and consumers, even though little information is available on the effect of application conditions on residue persistence and the transfer to primary elaborated products. During the 2012 season, field and laboratory studies were conducted to determine the dissipation of lambda-cyhalothrin, buprofezin, pyrimethanil, tebuconazole, imidacloprid and acetamiprid in Sauvignon blanc and Pinot Noir cultivars and their residue dynamics during the winemaking process. Half-life values (DT50) for each pesticide applied alone and as a tank mix of all pesticides were similar and had averages of 6.4, 14.0, 19.7, 26.0, 14.5 and 13.4 days for lambda-cyhalothrin, buprofezin, pyrimethanil, tebuconazole, imidacloprid and acetamiprid, respectively. The grape cultivar did not affect pesticide DT50. All pesticides were transferred from the raw material (grape) to red and white wines except lambdacyhalothrin. The transfer factors of buprofezin, tebuconazole pyrimethanil, imidacloprid and acetamiprid ranged from 3 to 23% in red wine and 9 to 30% in white wine. Alcoholic fermentation, pressing (through pomace) and malolactic fermentation were the steps in which the greatest residue losses occurred in red wine, whereas pressing (through the grape and stem), alcoholic fermentation and clarification with bentonite had the greatest residue loss in white wine. In both cases, bottled wine showed substantial residue reduction after ten months.info:eu-repo/semantics/openAccessPontificia Universidad Católica de Chile. Facultad de Agronomía e Ingeniería ForestalCiencia e investigación agraria v.41 n.3 20142014-12-01text/htmlhttp://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-16202014000300010en10.4067/S0718-16202014000300010
institution	Scielo Chile
collection	Scielo Chile
language	English
topic	Pre-harvest interval residues transfer factor wine
spellingShingle	Pre-harvest interval residues transfer factor wine Alister,Claudio Araya,Manuel Morandé,Jose E Volosky,Christian Saavedra,Jorge Cordova,Andrés Kogan,Marcelo Effects of wine grape cultivar, application conditions and the winemaking process on the dissipation of six pesticides
description	Pesticide residue in primary products is an important issue for producers and consumers, even though little information is available on the effect of application conditions on residue persistence and the transfer to primary elaborated products. During the 2012 season, field and laboratory studies were conducted to determine the dissipation of lambda-cyhalothrin, buprofezin, pyrimethanil, tebuconazole, imidacloprid and acetamiprid in Sauvignon blanc and Pinot Noir cultivars and their residue dynamics during the winemaking process. Half-life values (DT50) for each pesticide applied alone and as a tank mix of all pesticides were similar and had averages of 6.4, 14.0, 19.7, 26.0, 14.5 and 13.4 days for lambda-cyhalothrin, buprofezin, pyrimethanil, tebuconazole, imidacloprid and acetamiprid, respectively. The grape cultivar did not affect pesticide DT50. All pesticides were transferred from the raw material (grape) to red and white wines except lambdacyhalothrin. The transfer factors of buprofezin, tebuconazole pyrimethanil, imidacloprid and acetamiprid ranged from 3 to 23% in red wine and 9 to 30% in white wine. Alcoholic fermentation, pressing (through pomace) and malolactic fermentation were the steps in which the greatest residue losses occurred in red wine, whereas pressing (through the grape and stem), alcoholic fermentation and clarification with bentonite had the greatest residue loss in white wine. In both cases, bottled wine showed substantial residue reduction after ten months.
author	Alister,Claudio Araya,Manuel Morandé,Jose E Volosky,Christian Saavedra,Jorge Cordova,Andrés Kogan,Marcelo
author_facet	Alister,Claudio Araya,Manuel Morandé,Jose E Volosky,Christian Saavedra,Jorge Cordova,Andrés Kogan,Marcelo
author_sort	Alister,Claudio
title	Effects of wine grape cultivar, application conditions and the winemaking process on the dissipation of six pesticides
title_short	Effects of wine grape cultivar, application conditions and the winemaking process on the dissipation of six pesticides
title_full	Effects of wine grape cultivar, application conditions and the winemaking process on the dissipation of six pesticides
title_fullStr	Effects of wine grape cultivar, application conditions and the winemaking process on the dissipation of six pesticides
title_full_unstemmed	Effects of wine grape cultivar, application conditions and the winemaking process on the dissipation of six pesticides
title_sort	effects of wine grape cultivar, application conditions and the winemaking process on the dissipation of six pesticides
publisher	Pontificia Universidad Católica de Chile. Facultad de Agronomía e Ingeniería Forestal
publishDate	2014
url	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-16202014000300010
work_keys_str_mv	AT alisterclaudio effectsofwinegrapecultivarapplicationconditionsandthewinemakingprocessonthedissipationofsixpesticides AT arayamanuel effectsofwinegrapecultivarapplicationconditionsandthewinemakingprocessonthedissipationofsixpesticides AT morandejosee effectsofwinegrapecultivarapplicationconditionsandthewinemakingprocessonthedissipationofsixpesticides AT voloskychristian effectsofwinegrapecultivarapplicationconditionsandthewinemakingprocessonthedissipationofsixpesticides AT saavedrajorge effectsofwinegrapecultivarapplicationconditionsandthewinemakingprocessonthedissipationofsixpesticides AT cordovaandres effectsofwinegrapecultivarapplicationconditionsandthewinemakingprocessonthedissipationofsixpesticides AT koganmarcelo effectsofwinegrapecultivarapplicationconditionsandthewinemakingprocessonthedissipationofsixpesticides
_version_	1714202159909699584

Effects of wine grape cultivar, application conditions and the winemaking process on the dissipation of six pesticides

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