期刊
FOOD ADDITIVES AND CONTAMINANTS
卷 18, 期 7, 页码 625-629出版社
TAYLOR & FRANCIS LTD
DOI: 10.1080/02652030120571
关键词
fenhexamid; residues; grapes; wine; fermentation
The behaviour of the fungicide, fenhexamid, on grapes, and during wine-making, as well as its effect on the microflora of alcoholic and malolactic fermentation has been studied. After treatment, the residue on grapes decreased rapidly to one-third of the initial level after the first week, while it remained constant during the following two weeks. At harvest, in the wine obtained by vinification without skins, the fungicide residue decreased on average by 49%, while in the wine obtained by vinification with skins, the decrease was on average 62%. The presence of this fungicide on grapes and in the wine did not affect alcoholic and malolactic fermentation, nor did fermentation cause any degradation of the fungicide. A simple and rapid gas chromatographic method (GC-NPD) for the determination of fenhexamid residues in grapes, must and wine is described.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据