Persistence of Dicarboximidic Fungicide Residues in Grapes, Must, and Wine

¹ Institut Català de la Vinya i el Vi, Amalia Soler, 29, 08720 Vilafranca del Penedès, Spain
² Departament of Analytical Chemistry, University of Barcelona, Faculty of Pharmacy, Av. Diagonal s/n, 08028 Barcelona, Spain.

Iprodione, Procymidone, and Vinclozolin are dicarboximidic fungicides used in pre-harvest viticulture treatment to prevent botrytis and other fungal diseases. A study was undertaken to determine the extent to which residues of these fungicides accumulate in grapes after three successive treatments at monthly intervals with commercial formulations and whether these residues undergo degradation or remain in must and wine during vinification. The average amounts of each fungicide found in grapes, must and wine were respectively: 1.01 ± 0.12, 0.72 ± 0.15, and 0.55 ± 0.10 mg/kg of Iprodione; 0.78 ± 0.20, 0.50 ± 0.12, and 0.17 ± 0.05 mg/kg of Procymidone; and 0.37 ± 0.06, 0.22 ± 0.11, and 0.08 ± 0.03 mg/kg of Vinclozolin. The results showed that residual levels of the three fungicides decreased during the wine-making process.

Key words: dicarboximidic fungicide residues, Iprodione, Procymidone, Vinclozolin, grape, must, wine, grey mold

Submitted on March 9, 1993

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