FATE OF SOME COMMON PESTICIDES DURING VINIFICATION PROCESS

This paper discusses the fate of the concentration of some of the most widely used pesticides (parathion-methyl, fenitrothion, dichlofluanid , chlorpyrifos, vinclozolin, chlozolinate, procymidone, iprodione, cop per oxychloride) during the vinification process. The vines were treat ed 2 days before harvest to find the maximum levels of these pesticide s possible and to make it easier to study the influence of the differe nt enological operations on their dissipation. All organic pesticides showed a continuous decrease throughout the wine making process. Dichl ofluanid, chlorpyrifos, chlozolinate, parathion-methyl, fenitrothion w ere nearly undetectable at the end of the vinification. Procymidone, v inclozolin, and iprodione were the most persistent pesticides. The fat e of copper and of other metabolically related metals (iron, zinc, man ganese) was also studied. In the treated must, the initially high leve ls of copper decrease drastically during the alcoholic fermentation, r eaching levels similar to the controls.