Post-pruning storage and toasting of vine-shoots decrease fungicide residues

Abstract

The potential use of vine-shoots as enological additives has been recently demonstrated. They can make a positive contribution to the sensorial profile of wines when they have been stored for 6 months after pruning, granulated, toasted under specific conditions and finally added to wines during winemaking. Since fungicide application is a common practice in vineyards, it is necessary to know the possible presence of such residues. In this study, a liquid chromatography-mass spectrometry analytical technique method for determination in vine-shoots of the main vineyard fungicides was developed, and their dissipation after post-pruning storage and toasting process was demonstrated. It was confirmed that the use of vine-shoots as enological additives will not pose a risk to the consumer, if good agricultural practices are used.