PESTICIDES IN THE DISTILLED SPIRITS OF WINE AND ITS BY-PRODUCTS

The fate of eight fungicides (benalaxyl, fenarimol, iprodione, metalax yl, myclobutanil, procymidone, triadimefon, and vinclozolin) and five insecticides (dimethoate, fenthion, methidathion, parathion methyl, an d quinalphos) in wine and its byproducts (cake and lees) during the pr oduction of distilled spirits was studied. Among the pesticides studie d, only fenthion, quinalphos, and vinclozolin residues were present in the distilled spirits. During wine distillation, respectively 13% and 5% of the initial residues of fenthion and vinclozolin were transferr ed to the distilled spirit. Low percentages (2% for fenthion and 0.1% for vinclozolin) of these active ingredients (AI) also passed from the lees to the final-distilled spirit, when samples were fortified at 10 .1 and 26.1 ppm for fenthion and vinclozolin, respectively. Quinalphos passed only from the lees to the final-distilled spirit in percentage s lower than 1% when samples were fortified at the highest concentrati on (4.6 ppm).