| Autor: |
Cristina Cebrián-Tarancón, Rosario Sánchez-Gómez, José Oliva, Miguel Angel Cámara, Amaya Zalacain, M. Rosario Salinas |
| Jazyk: |
German<br />English<br />Spanish; Castilian<br />French<br />Italian<br />Portuguese |
| Rok vydání: |
2021 |
| Předmět: |
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| Zdroj: |
IVES Technical Reviews (2021) |
| Druh dokumentu: |
article |
| ISSN: |
2680-4905 |
| Popis: |
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. |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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