Pesticide decay models in the wine-making process and wine storage

Data concerning the decay of residues of 32 active ingredients in musts and wines were used to develop an analysis aimed at elaborating: a) the mathem atical equations which best represent the disappearance of each active ingr edient during the wine-making process and during storage; b) the general eq uations that represent the disappearance of the pesticides. The study consi sted in gathering a body of data from the existing literature which was pro cessed by: 1 dividing the wine-making process into five conventional phases ; 2 standardizing and processing the data for each active ingredient at eac h phase; 3 analyzing the disappearance curve for each active ingredient; 4 developing overall curves to indicate the disappearance of the pesticides d uring wine-making and during storage. Two general equations were extrapolat ed that allow simulation of the behavior of those active ingredients for wh ich no experimental data is available.