Environmental fate of pesticides used in Australian viticulture III. Fate of dithianon from vine to wine

Abstract

Pinot noir, bastardo, rkaziteli and semillon grapes on vines grown in the Barossa Valley of South Australia were treated with a commercial dithianon formulation. The grapes were harvested by hand eight days later, and made into wine. Grab samples of berries, grape juice and the young wine were analysed for fungicide residues. No dithianon was detected in control grape samples, grape juices or wines. Significant dithianon levels were detected on the skins of treated grape samples. Dithianon is stable on the surface of grapes under the ambient conditions prevalent under the grape canopy for at least two weeks. No dithianon was detected in grape juice, on grape skins after berry crushing, in the lees, or in the young wine. Dithianon is unstable in grape juice and wine. Dithianon half‐life (initial concentration = 1 μg/mL) in semillon grape juice = 2.8 h, semillon wine = 0.58 h, pinot noir grape juice = 4.6 h, and pinot‐noir wine = 0.29 h. Treatment with fining agents or heat does not significantly reduce the rate of degradation. These results suggest that spraying table grapes with dithianon two weeks before harvest would result in exposure to essentially the full dose of active ingredient sprayed, and increase the risk to human health through ingestion of this compound. However, any threat to human health from ingestion through grape juice or wine is limited since any contact with grape juice or wine leads to rapid decomposition of dithianon by some as yet undetermined process.

Keywords:

• Pesticides
• dithianon
• grape juice
• wine

Notes

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