The effect of wine-making procedures on the concentrations of six pesticides (chlorpyrifos, penconazole, fenarimol, vinclozolin, metalaxyl, and mancozeb) in red wines has been studied. During maceration stage (4 days), the percentage remaining of chlorpyrifos, penconazole, and metalaxyl was approximately 90%, whereas that of fenarimol, vinclozolin, and mancozeb is somewhat smaller (74-67%). The residual levels found in pressed must were

The current state of knowledge of the main aspects regarding the behaviour and fate of pesticide residues in the soil environment is reviewed in this article. Once a pesticide is introduced into the environment, whether by application, disposal, or a spill, it can be influenced by many processes. Physical and chemical properties of the pesticide, site characteristics, such as soil, geology, and vegetation, environmental conditions, crop management systems, and chemical handling practices can all affect each process. Each factor must be considered when determining the likelihood of pesticide movement and off-target effect. These fate processes can have both positive (they can bring a pesticide in contact with the target pest) and negative (leading to injury of nontarget plants and animals) influences on a pesticide’s effectiveness or its impact on the environment. Processes responsible for accumulation, movement and disappearance of pesticides in the soil and the factors involved in their dynamics are assessed. Also, the environmental significance of the formation of bound residues and some techniques used currently for remediation of pesticide-contaminated soils are discussed according to the recent researches

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The influence of pesticide residues on the aromatic composition (major and minor volatiles) of red wines made from Vitis vinifera (Monastrell var.) was studied by comparing the concentration of aromas in wines made from grapes subjected (or not) to phytosanitary treatment with chlorpyrifos, fenarimol, mancozeb, metalaxyl, penconazole, and vinclozolin, according to the agricultural practice of the area. The analytical determination of the major volatiles was made by gas chromatography using a flame ionization detector, while the minor volatiles were determined by adsorption-thermal desorption gas chromatography using a mass selective detector. There were significant differences between the ethyl acetate, methanol, isobutanol, and diethylacetal levels of the control wine and that containing chlorpyrifos residues, although only the ethyl acetate exceeded the olfactory threshold. With regard to the minor volatiles, significant differences were detected in the concentrations of some esters, aldehydes, and acids. However, only isoamyl acetate exceeded the olfactory threshold in wines containing residues of chlorpyrifos, fenarimol, and vinclozolin.