Fate and distribution of pyrimethanil, metalaxyl, dichlofluanid and penconazol fungicides from treated grapes intended for winemaking

Vaquero-Fernández, Luis; Sanz-Asensio, Jesús; López-Alonso, Miguel; Martínez-Soria, María-Teresa

doi:10.1080/02652030802399026

Cited by 7 publications

(8 citation statements)

References 22 publications

(25 reference statements)

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“…Before using the frozen grapes, they were thawed in a refrigerator at 4 °C for 24 h and then kept at room temperature for 1 h before handling. The grapes were weighed and processed using the following procedures …”

Section: Methodsmentioning

confidence: 99%

“…The SPE method was developed in our laboratory . SPE cartridges containing 200 mg of C18 sorbent were used.…”

Section: Methodsmentioning

confidence: 99%

“…The LOD and LOQ were estimated as the concentrations obtained with the average noise value plus three and ten times the standard deviation (SD) respectively. For GC/MS the LOD and LOQ were determined as the analyte concentrations that gave signal‐to‐noise (S/N) ratios of 3 and 10 respectively …”

Section: Methodsmentioning

confidence: 99%

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Determination of fungicide pyrimethanil in grapes, must, fermenting must and wine

et al. 2012

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BACKGROUND This study determined the evolution of pyrimethanil, a fungicide commonly used to control Botrytis cinerea, throughout the winemaking process in grapes, must, fermenting must and wine. Tempranillo grapevines were treated with pyrimethanil according to both good Agricultural Practices (GAP) and Critical Agricultural Practices (CAP). Fermentation was carried out in an experimental winery. Grape analysis was based on an ethyl acetate extraction method. Samples from fermentation were analysed by solid phase extraction. The determination was carried out by gas chromatography with nitrogen–phosphorus detection (GC‐NPD) and additionally confirmed by gas chromatography/mass spectrometry (GC/MS). RESULTS Pyrimethanil residues were at least ten times greater in grapes treated 7 days before harvest than in those treated respecting the safety period (21 days). The amount of pyrimethanil in grapes treated under GAP was below the maximum residue limit (5 mg kg−1). The level of pyrimethanil decreased during fermentation in both treatments. In the fermentation of grapes treated according to CAP, the pyrimethanil concentration was reduced by over 50% on the first day and then remained constant until the end of the fermentation process. For grapes treated in compliance with GAP, the amount of pyrimethanil decreased to a level below the limit of detection in the bottled wine. CONCLUSION The described methods for grapes, must, fermenting must and wine gave good recoveries, linearity, precision and accuracy. They were also highly sensitive in avoiding matrix effects. Pyrimethanil residues found in treated grapes were higher in skin than in pulp. The amount of pyrimethanil decreased during fermentation by degradation and/or adsorption. For grapes treated according to GAP, residues disappeared in the final bottled wine. The decrease observed in the final bottled wine may be caused by diverse oenological practices and technologies such us malolactic fermentation, racking and settling. © 2012 Society of Chemical Industry

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Section: Methodsmentioning

confidence: 99%

“…The SPE method was developed in our laboratory . SPE cartridges containing 200 mg of C18 sorbent were used.…”

Section: Methodsmentioning

confidence: 99%

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Determination of fungicide pyrimethanil in grapes, must, fermenting must and wine

et al. 2012

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“…To test the performance of an analytical method, several criteria have to be considered: the pesticide recoveries should be in the range 70-110% with RSD < 15% (Vaquero-Fern a andez et al 2009;Menkissoglu-Spiroudi and Fotopoulou 2004); the developed analytical method presented recoveries and precisions (repeatability) within the acceptable range. Repeatability expresses the precision under the same operating conditions over a short interval of time.…”

Section: Precision Recovery and Accuracymentioning

confidence: 99%

Analysis of Pyrimethanil, Metalaxyl, Dichlofluanid, and Penconazol in Must and Wine from Red Grapes by Solid-Phase Extraction and Gas Chromatography

Vaquero-Fernández¹,

Sanz-Asensio²,

López-Alonso³

et al. 2009

Analytical Letters

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This article describes a method for the simultaneous analysis of four fungicides-pyrimethanil, penconazol, metalaxyl, and dichlofluanid-in must and wine by solid-phase extraction. Two cartridges (octadecylsilane and polystyrenedivinylbenzene) were evaluated with different elution solvents. The most efficient solid phase was octadecylsilane together with ethyl acetate as elution solvent. Determination was performed by gas chromatography with a nitrogen-phosphorus detector, using metribuzin as internal quantification standard. To reduce quantitative errors from matrix effects, matrix-matched calibration was used. The linear regression coefficients were at least 0.9990. The quality parameters of the proposed method presented good recoveries from spiked must and wine, ranging from 92.3 to 105.5%, and good precision, indicated by relative standard deviations (RSDs) of less than 10%. The limits of quantification varied from 0.27 mg L À1 for penconazol in wine to 9.34 mg L À1 for metalaxyl in wine. An additional confirmation method, gas chromatography with mass spectrometry detection, was used.

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“…Storing may result more of them to migrate from peel to pulp. It is better to eat the fresh grape as soon as possible after harvesting for the plants sprayed pesticides like in Group C and D. Vaquero-Fernandez et al (2009) reported the ratios in the skin for metalaxyl were 78.2% and 64.5% in grapes collected after 7 and 21 days, respectively. The results were in the range listed in Table 2.…”

Section: Pesticides Distribution Between Peel and Pulpmentioning

confidence: 99%

Distribution and migration study of pesticides between peel and pulp in grape by online gel permeation chromatography–gas chromatography/mass spectrometry

Xu¹,

Yu²,

Li³

et al. 2012

Food Chemistry

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Fate and distribution of pyrimethanil, metalaxyl, dichlofluanid and penconazol fungicides from treated grapes intended for winemaking

Cited by 7 publications

References 22 publications

Determination of fungicide pyrimethanil in grapes, must, fermenting must and wine

Determination of fungicide pyrimethanil in grapes, must, fermenting must and wine

Analysis of Pyrimethanil, Metalaxyl, Dichlofluanid, and Penconazol in Must and Wine from Red Grapes by Solid-Phase Extraction and Gas Chromatography

Distribution and migration study of pesticides between peel and pulp in grape by online gel permeation chromatography–gas chromatography/mass spectrometry

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