Journal
FOOD CHEMISTRY
Volume 125, Issue 2, Pages 549-560Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2010.09.047
Keywords
Downy mildew (Plasmopara viticola); White wine-making; Fungicide residues; Cyazofamid; Famoxadone; Mandipropamid; Valifenalate
Funding
- Spanish Ministry of Education and Science [AGL2007-62075]
- Galician Council of Innovation and Industry [PGIDITO7TAL016383PR]
- Xunta de Galicia
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Cyazofamid, famoxadone, mandipropamid and valifenalate are new fungicides recently proposed to control downy mildew (Plasmopara viticola) in vines. In this study, three of them were applied in an experimental vineyard producing white grapes (Vitis vinifera cv. Godello) as commercial formulations: Mildicut (2.5% cyazofamid), Equation Pro (22.5% famoxadone + 30% cymoxanil) and IR-5885 (6% valifenalate + 60% mancozeb), meanwhile mandipropamid was directly applied as an active substance. The last treatments to control this disease were made out under critical agricultural practices, without obeying the preharvest interval. Besides the above products, the control of powdery mildew (Erisiphe necator) and grey mould (Botrytis cinerea) was made by employing standard commercial formulations. Once treated white grapes were harvested, the fate of all these fungicides from vine to wine was studied. Residues of cyazofamid, famoxadone and valifenalate in grapes were higher than their EU MRL, except for mandipropamid. The white wine-making process allowed the dissipation of fungicide residues in high percentages (ca. 95%), except for valifenalate that remained in wine at 32%. (C) 2010 Elsevier Ltd All rights reserved.
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