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Fungicides in red wines produced in South America.

A new interesting article has been published in Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2018 Oct 23:1-10. doi: 10.1080/19440049.2018.1529439. [Epub ahead of print] and titled:

Fungicides in red wines produced in South America.

Authors of this article are:

Vargas TS, Salustriano NA, Klein B, Romão W, Silva SRCD, Wagner R, Scherer R.

A summary of the article is shown below:

Although recent research has shown that pesticides can remain in wine, there is only legislation regarding the level of pesticides in grapes; no such regulations exist for wine. Therefore, the objective of this work was to evaluate the presence of fungicides in 190 wines produced in southern South America, as well as to present a new method for the quantification of dithiocarbamates. The fungicides were analysed by LC-MS/MS and GC/MS using validated methods according to the SANTE recommendations. The results for dithiocarbamates are expressed in mancozeb equivalents and are reported herein for the first time. Of the 190 wines analysed, 40% had residues from at least one fungicide detected above the LOQ, and 16.3% of the wines contained levels of fungicides above the MRL for grapes. The fungicides most commonly found were dithiocarbamates, azoxystrobin, carbendazim, difenoconazole, dimethomorph and cyprodinil. The new method for quantification of dithiocarbamates presented high accuracy (89.8-108.1%) and precision (HorRat values between: 0.5 – 1.1).

Check out the article’s website on Pubmed for more information:



This article is a good source of information and a good way to become familiar with topics such as:

Red wine;agrochemicals;pesticides;residues

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