Influence of iprovalicarb, mepanipyrim and tetraconazole fungicides on anthocyanins and color the Cabernet Sauvignon red wines

Author:

Briz-Cid Noelia,Oliva Jose,Rial-Otero Raquel,Simal-Gandara Jesus,Cámara Miguel A.

Funder

Spanish Ministry for Economy and Competitiveness

Interreg POCTEP (Spain–Portugal) Program

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Reference45 articles.

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2. Whitmyre GK, Ross JH, Lunchick C, Volger B, Singer S (2004) Biphasic dissipation kinetics for dislodgeable foliar residues in estimating postapplication occupational exposures to endosulfan. Arch Environ Contam Toxicol 46:17–23

3. Cabras P, Angioni A (2000) Pesticide residues in grapes, wine, and their processing products. J Agric Food Chem 48:967–973

4. Cabras P, Angioni A, Garau VL, Pirisi FM, Cabitza F, Pala M, Farris GA (2001) Fenhexamid residues in grapes and wine. Food Addit Contam 18:625–629

5. Payá P, Oliva J, Barba A (2009) Disappearance of fungicides in fresh and processed agricultural product. Influence of the elaboration techniques. In: Bezerra P, De Costa P (eds) Fungicides: chemistry, environmental impact and health effects. Nova Biomedical Books, New York, pp 335–360

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