Results 211 to 220 of about 12,004 (259)

Fenhexamid residues in grapes and wine

Food Additives and Contaminants, 2001
The behaviour of the fungicide, fenhexamid, on grapes, and during wine-making, as well as its effect on the microflora of alcoholic and malolactic fermentation has been studied. After treatment, the residue on grapes decreased rapidly to one-third of the initial level after the first week, while it remained constant during the following two weeks.
Alberto Angioni, Paolo Cabras, G A Farris   +2 more
exaly   +4 more sources

Pesticide residues in grapes and wine in Italy

Food Additives and Contaminants, 2001
Two hundred and one pesticides comprising 84 fungicides, 88 insecticides and 29 herbicides are registered in Italy for use on grapes. Recently, the maximum residue limits (MRLs) for 16 fungicides and five insecticides were established for wine. However, literature data shows that some MRLs for wine are not consistent with the corresponding values for ...
Paolo Cabras
exaly   +3 more sources

Pesticide Residues in Table Grapes and Exposure Assessment

Journal of Agricultural and Food Chemistry, 2018
This report describes levels of 172 pesticide residues in table grapes in Turkey. A total of 280 samples of table grapes were collected from supermarkets, bazaar, and greengrocer shops located in four provinces of Turkey from August to October 2016. The samples were analyzed by liquid chromatography coupled to tandem mass spectrometry.
Özgur Golge, Bulent Kabak
exaly   +4 more sources

Dissipation and residue of famoxadone in grape and soil

Environmental Monitoring and Assessment, 2009
The analytical method of famoxadone residue and its dissipation in grape and soil were investigated. Famoxadone (68.75% water-dispersible granule) was applied at two dosages (1.25 and 2.5 g l(-1)). Soil and grape samples were collected at intervals and analyzed for famoxadone residues. The results showed that the degradation rate of famoxadone in grape
Fengmao Liu, Canping Pan, Shuren Jiang
exaly   +3 more sources

Herbicide residues in grapes and wine

Journal of Environmental Science and Health, Part B, 1999
The persistence of several common herbicides from grapes to wine has been studied. Shiraz, Tarrango and Doradillo grapes were separately sprayed with either norflurazon, oxyfluorfen, oxadiazon or trifluralin-persistent herbicides commonly used for weed control in vineyards.
G G, Ying, B, Williams
openaire   +2 more sources

Residues of Azoxystrobin from Grapes to Raisins

Journal of Agricultural and Food Chemistry, 2005
Azoxystrobin, a fungicide of the strobilurin group, has an European Union maximum residue level (MRL) of 2 mg/kg for grapes. This work aimed to assess residues on fresh and washed grapes and on raisins following processing with (i) alkali treatment and sun drying and (ii) sun drying only.
Chaido, Lentza-Rizos, Elizabeth J, Avramides, Kalliopi, Kokkinaki   +2 more
openaire   +2 more sources

Review of analytical methods for the determination of pesticide residues in grapes

Journal of Chromatography A, 2016
This review presents an overview of analytical methods for the analysis of pesticide residues in grapes and by-products in the last decade. The most widely used detection technique for the determination of pesticides in grapes is mass spectrometry combined with gas and/or liquid chromatography.
Grimalt, Susana, Dehouck, Pieter
exaly   +3 more sources

Pesticide Residues in Grapes, Wine, and Their Processing Products

Journal of Agricultural and Food Chemistry, 2000
In this review the results obtained in the 1990s from research on the behavior of pesticide residues on grapes, from treatment to harvest, and their fate in drying, wine-making, and alcoholic beverage processing are reported. The fungicide residues on grapes (cyproconazole, hexaconazole, kresoxim-methyl, myclobutanil, penconazole, tetraconazole, and ...
Cabras P, ANGIONI, ALBERTO
openaire   +3 more sources

Grapes and Residues of Wine Industry

2020
The grapes are cultivated all over the world and used as a fresh fruit and for the production of juice and wine. The grape berries are very rich in bioactive molecules such as carbohydrates, fruit acids, mineral elements, nitrogenous and aroma-producing compounds, vitamins, thiamine, riboflavin, anthocyanins responsible for the colour of red wine, and ...
Eugene Vorobiev, Nikolai Lebovka
openaire   +1 more source