Effect of the use of recent commercial fungicides [under good and critical agricultural practices] on the aroma composition of Monastrell red wines
Author:
Publisher
Elsevier BV
Subject
Spectroscopy,Environmental Chemistry,Biochemistry,Analytical Chemistry
Reference80 articles.
1. Effect of Wine-Making Practices on the Concentrations of Fenarimol and Penconazole in Rosé Wines
2. Evolution of Residual Levels of Six Pesticides during Elaboration of Red Wines. Effect of Wine-Making Procedures in Their Dissappearance
3. Evolution of Chlorpyrifos, Fenarimol, Metalaxyl, Penconazole, and Vinclozolin in Red Wines Elaborated by Carbonic Maceration of Monastrell Grapes
4. Pesticide Residues in Grapes, Wine, and Their Processing Products
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