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

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