Figure 9. Flow diagram describing the preparation of white and red wine from grapes (France).

Transcription

1 fenhexamid 263 Grapes, white Grapes, red Pressing Destemming, Crushing K 2 S Must Must Pectolytic Enzymes K 2 S Sugar Decanting Alcoholic Fermentation Yeast Alcoholic Fermentation Pressing Malolactic Bacteria Malolactic Fermentation K 2 S Clarification Gelatine K 2 S Filtration Metatartaric Acid Bottling Wine 1, white/red Storage for 6 month (12 C) Wine 2, white/red Figure 9. Flow diagram describing the preparation of white and red wine from grapes (France).

2 264 fenhexamid Berries Crushing K 2 S (NH 4 )PO 4 Must Yeast Fermentation (25 C) (7 days) Pressing / Mixing (2x at 20 psi for 3 min) Fermentation (25 C) Pomace, wet K 2 S Storage (2 C) Wine Figure 10. Flow diagram describing the preparation of wine and pomace, wet/marc (Australia). Grapes Juice preparation In France (1994) and Spain (1995) grapes were processed into juice, by simulating industrial practice on a laboratory scale (RA-3045/94, Nuesslein and Walz-Tylla, 1996; RA-3057/95, Nuesslein and Walz-Tylla, 1996). Fenhexamid was applied 3 times at a rate of 0.5 kg ai/ha corresponding to spray concentrations of % ai. Grape bunches were found to contain residues of mg/kg on 21 days post-treatment. The processing procedure was the same for all studies (see Figure 12), but different matrices were analysed. A summary of the results is given in Table 49. The abbreviation PF is used for processing factor.

3 fenhexamid 265 In the USA grapes were processed to raw stewed juice, pasteurised juice, clarified juice and canned juice following a typical US commercial processing procedure (TMN-021R-1, Sehn, 1998). Vines were treated three times with 0.56 kg ai/ha fenhexamid ( % ai) and samples were taken immediately after treatment (day 0). The processing included the following steps: Crushing/destemming, depectination, pressing, pasteurisation, settling, filtration and canning (see Figure 13). The results are shown in detail in Table 49. In the Australian residue trials on grapes (DJR 191/00, Riches, 2000; PJH 315/00, Hamblin, 2000; RTL 539/00, Loveless, 2000), fenhexamid was applied once or twice with a spray concentration of %, corresponding to application rates between or kg ai/ha. Grapes for juice processing were sampled 0, 14, 21, 28 and 35 days after the last treatment. For analysis of fresh grapes, the sampled berries were chilled to approximately 80 C prior to blending. For juice production the berries were pressed twice, each at 20 psi for 3 min, with mixing of the skins between pressings. Sodium metabisulphite solution was added and the juice was stored at 2 C prior to analysis (see Figure 11). Juice produced in this way is similar to raw juice. Results are summarised in Table 50. The abbreviation PF is used for processing factor. Table 49. Results from studies on processing grapes to juice in Europe and the USA.. Country Commodity Portion analysed Fenhexamid residues PF Study No. (mg/kg) Trial SubID France grape, red bunch of grapes 1.1 RA-3045/94 juice pomace, wet pomace, dried France grape, white bunch of grapes 0.35 RA-3045/94 juice < 0.02 < pomace, wet pomace, dried Spain grape, white bunch of grapes 0.12 RA-3057/95 juice < 0.02 < raw stewed juice < 0.02 < 0.17 USA grape, red bunch of grapes 0.62 TMN-021R-1 raw stewed juice T402-GRA juice, pasteurised juice, clarified juice, canned Table 50. Results from studies on processing grapes to juice in Australia.

4 266 fenhexamid

5 fenhexamid 267

6 268 fenhexamid Commodity Portion analysed PHI Fenhexamid residues PF Study No. (days) (mg/kg) Trial SubID juice mean max 0.78 Berries K 2 S 2 O 5 Pressing / Mixing (2x at 20 psi for 3 min) Juice Figure 11. Flow diagram describing the preparation of juice from grapes (Australia).

7 fenhexamid 269 Grapes Destemming Stalk, Stems Water Washing Wash water Crushing Pressing Centrifugation Raw juice Pomance, wet Raw juice Heating (95 C, 30 seconds) Drying (60 C, < 10 % moisture) Depectinisation Pomace, dry Centrifugation Ultrafiltration Pasteurisation (90 C) Grape juice Figure 12. Flow diagram describing the preparation of juice from grapes (Europe).

8 270 fenhexamid Bunch of Grapes Crushing / Destemming Stalks, Stems Heating (61 C) Cytalase Enzyme Depectinisation (min. 40 minutes) Pressing raw stewed juice Pasteurisation 86 C Cooling 22 C pasteurised juice Pectolytic Enzyme Storage / Settling (4 weeks in refrigerator) Filtration clarified juice Heating 95 C Canning canned juice Figure 13. Flow diagram describing the preparation of juice from grapes (USA).

9 fenhexamid 271 Grapes Raisins Grapes from the field trials in Southern Europe (France and Spain) were also processed to raisins (RA-3045/94, Nuesslein and Walz-Tylla, 1996; RA-3057/95, Nuesslein and Walz-Tylla, 1996). Fenhexamid was applied three times at an application rate of 0.5 kg ai/ha. Samples were harvested 21 days after the final treatment. The preparation of raisins and raisin waste was according to current industrial procedures, but on a laboratory scale and to domestic practice (see Figure 14). The procedures are similar, differing only in the length of drying period (15 or 30 hours) and the moisture content of the raisins (7 8% versus 12 14%). A summary of the results is given in Table 51. The abbreviation PF is used for processing factor. Grapes from field trials in Australia were processed to raisins (DJR 192/00, Riches, 2000; MWS 450/00, Sumner, 2000). Fenhexamid was applied 1 or 2 times using spray concentrations of 0.05 and 0.1% ai ( kg ai/ha). The berries were sampled and processed on days 14, 21, 28 and 35 after the last application. After picking, fruit samples were dried for 21 days in drying racks then frozen. All results are shown in Table 52. The abbreviation PF is used for processing factor. Table 51. Results from studies on processing grapes to raisins in Europe. Country Commodity Portion analysed Fenhexamid residues PF Study No. (mg/kg) Trial SubID France grape, red bunch of grapes 1.1 RA-3045/94 raisin raisin waste France grape, white bunch of grapes 0.35 RA-3045/94 raisin raisin waste Spain grape, white bunch of grapes 0.12 RA-3057/95 raisin Table 52. Results from studies on processing grapes to raisins in Australia.

10 272 fenhexamid Grapes Destemming Berries Stalk, Stems Drying (60-65 C, hours, 7-14 % moisture) Drying (60-65 C, 30 hours) Washing Raisin, waste Raisin (15-20 % moisture) Figure 14. Flow diagram describing the preparation of raisins from grapes.