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

  1. Vaquero-Fernández, L. 1
  2. Sanz-Asensio, J. 1
  3. Fernández-Zurbano, P. 12
  4. López-Alonso, M. 1
  5. Martínez-Soria, M.-T. 1
  1. 1 Universidad de La Rioja
    info

    Universidad de La Rioja

    Logroño, España

    ROR https://ror.org/0553yr311

  2. 2 Instituto de Ciencias de la Vid y del Vino
    info

    Instituto de Ciencias de la Vid y del Vino

    Logroño, España

    ROR https://ror.org/01rm2sw78

Journal:
Journal of the Science of Food and Agriculture

ISSN: 0022-5142

Year of publication: 2013

Volume: 93

Issue: 8

Pages: 1960-1966

Type: Article

DOI: 10.1002/JSFA.5998 SCOPUS: 2-s2.0-84877598552 WoS: WOS:000318640500024 GOOGLE SCHOLAR

More publications in: Journal of the Science of Food and Agriculture

Institutional repository: lockOpen access editor

Metrics

Cited by

  • Scopus Cited by: 16 (12-01-2023)
  • Web of Science Cited by: 14 (06-02-2023)

JCR (Journal Impact Factor)

  • Year 2013
  • Journal Impact Factor: 1.879
  • Journal Impact Factor without self cites: 1.765
  • Article influence score: 0.49
  • Best Quartile: Q1
  • Area: AGRICULTURE, MULTIDISCIPLINARY Quartile: Q1 Rank in area: 7/56 (Ranking edition: SCIE)
  • Area: FOOD SCIENCE & TECHNOLOGY Quartile: Q2 Rank in area: 41/123 (Ranking edition: SCIE)
  • Area: CHEMISTRY, APPLIED Quartile: Q2 Rank in area: 25/71 (Ranking edition: SCIE)

SCImago Journal Rank

  • Year 2013
  • SJR Journal Impact: 0.852
  • Best Quartile: Q1
  • Area: Food Science Quartile: Q1 Rank in area: 49/298
  • Area: Agronomy and Crop Science Quartile: Q1 Rank in area: 50/345
  • Area: Biotechnology Quartile: Q2 Rank in area: 77/289
  • Area: Nutrition and Dietetics Quartile: Q2 Rank in area: 48/124

Scopus CiteScore

  • Year 2013
  • CiteScore of the Journal : 3.4
  • Area: Agronomy and Crop Science Percentile: 84
  • Area: Food Science Percentile: 81
  • Area: Biotechnology Percentile: 64
  • Area: Medicine (all) Percentile: 59
  • Area: Nutrition and Dietetics Percentile: 56

Abstract

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.