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iaa 2009 + vicente perez, mikel larios, mikel sanz

toxicity effects of fungicide residues on the wine-producing

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iaa 2009 + vicente perez, mikel larios, mikel sanz

  1. 1. Toxicity effects of fungicide residues on the wine-producing process Mikel Larios Vicente Pérez Mikel Sanz
  2. 2. Index <ul><li>Introduction </li></ul><ul><li>Experiment </li></ul><ul><li>Results </li></ul><ul><li>Conclusion </li></ul><ul><li>Our conclusion </li></ul>
  3. 3. Introduction <ul><li>The fungus Botrytis cinerea affects the grapes used in the wine industry. </li></ul><ul><li>Fungicides are used to eliminate this specie of fungus </li></ul>
  4. 4. Experiment <ul><li>The bottles analyzed are red and white wines from the regions Tra’s-os-Montes and Entre Douro e Minho. </li></ul><ul><li>Fungicides employed are Benomyl, Dicholofluanid, Procymidone and Iprodione. </li></ul>
  5. 5. Results <ul><li>Evidences exist than fungicides can affect yeasts metabolic activity. </li></ul><ul><li>Benomyl is the fungicide with more concentration after the winemaking process. </li></ul><ul><li>Dicholofluanid is not detected after the initial phases. </li></ul>
  6. 6. Results <ul><li>Benomyl showed a delay in the iniciation of fermentation </li></ul>
  7. 7. Conclusion <ul><li>Physical and chemical parameters did not change with the presence of fungicides. </li></ul><ul><li>The organoleptic characteristics were also not afected. </li></ul><ul><li>Each country had its own allowed maximal residue level. </li></ul><ul><li>In some samples the level of fungicide detected were higher than admisible. </li></ul>
  8. 8. Our conclusion <ul><li>There is a transference of fungicide between the grapes and the final wine. </li></ul><ul><li>This presence does not affect the final organoleptic characteristics but slows down the fermentation process . </li></ul><ul><li>The traces of fungicide in wine exceeded the legal limits and it could be dangerous for the health of consumers. </li></ul>