Fungicide residues, determination in wine and grape juice
Analytical Chemistry and Spectroscopy
Wiley InterScience Backfile Collection 1832-2000
Chemistry and Pharmacology
The fungicides Bupirimate, Fenarimol, and Vinclozolin were sprayed on Vines. The fruits were harvested 8 and 21 days after the final application and processed to juice and wine. The fungicide residues were determined by filtration of the samples throug XAD-2 after pH adjustment, elution with methylene chloride, and glass capillary gas chromatography with SE-30 as stationary phase. Residue values of the three compounds were reported before and after fermentation. The precision of the analytical method was established by spiking portuguese white wine and spanish grape juice with the three fungicides and Triadimefon. The recoveries were in the range 80%-100%, except for Vinclozolin.
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