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

Journal of Agricultural and Food Chemistry

Volumn 48, Issue 8, 2000, Pages 3537-3541

  Navarro, S ^a   Oliva, J ^a   Barba, A ^a   Navarro, G ^a   Garcia, M A ^b   Zamorano, M ^b  

^a UNIVERSITY OF MURCIA   (Spain)

^b Centro Tecnológico Nacional de la Conserva y Alimentación   (Spain)

Author keywords

Carbonic maceration; Pesticide residues; Red wine; Wine making procedures

Indexed keywords

CARBONIC ACID; CHLORPYRIFOS; FENARIMOL; FUNGICIDE; INSECTICIDE; METALAXYL; PESTICIDE RESIDUE; PYRROLE DERIVATIVE; VINCLOZOLIN;

ANGIOSPERM; ARTICLE; CHEMICAL COMPOSITION; CHEMISTRY; FOOD PROCESSING; FOOD QUALITY; FRUIT JUICE; GRAPE; WINE;

CARBONIC ACID; FUNGICIDES, INDUSTRIAL; INSECTICIDES; PESTICIDE RESIDUES; ROSALES; WINE;

MAGNOLIOPHYTA; VITACEAE; VITIS SP.;

EID: 0033852389     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf990741n     Document Type: Article

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