Evolution of chlorpyrifos, fenarimol, metalaxyl, penconazole, and vinclozolin in red wines elaborated by carbonic maceration of Monastrell grapes

The influence of the different steps involved in the wine-making process on the disappearance of chlorpyrifos, fenarimol, metalaxyl, penconazole, and vinclozolin in red wines elaborated by carbonic maceration of Monastrell gr apes was studied. The initial levels of the residues in grapes ranged from 0.28 mg/kg (penconazole)to 1 mg/kg (chlorpyrifos). Ten days after the begin ning of maceration, the compound that had decreased least was chlorpyrifos (83% of initial value remaining), whereas metalaxyl, the least persistent o f the residues, had decreased to 49% of its initial value. In the free-run juice, on the other hand, the highest percentage remaining corresponded to metalaxyl (10%) and the lowest to chlorpyrifos (0.1%). After pressing, the percentages of initial values eliminated in pomace varied from 82.7% for ch lorpyrifos to 17.7% for metalaxyl, whereas in the press juice the opposite was the case (37% metalaxyl and 2% chlorpyrifos remaining). In finished win e, there were residues of all the pesticides, with the exception of chlorpy rifos, metalaxyl (21%) being the most persistent. The percentages eliminate d in the lees varied from 1.5 to 2.5% of the initial value.