Efficacy of new commercial formulations to control downy mildew and dissipation of their active fungicides in wine after good agricultural practices
- 21 October 2009
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 89 (15) , 2625-2635
Abstract
No abstract availableKeywords
Funding Information
- Spanish Ministry of Education and Science (AGL2007-62075)
- Galician Council of Innovation and Industry (PGIDIT07TAL016383PR)
This publication has 22 references indexed in Scilit:
- Evolution of tebuconazole residues through the winemaking process of Mencía grapesFood Chemistry, 2009
- Residue-free Wines: Fate of Some Quinone outside Inhibitor (QoI) Fungicides in the Winemaking ProcessJournal of Agricultural and Food Chemistry, 2009
- Effect of the use of recent commercial fungicides [under good and critical agricultural practices] on the aroma composition of Monastrell red winesAnalytica Chimica Acta, 2008
- Toxicity effects of fungicide residues on the wine-producing processFood Microbiology, 2006
- Residues of Spiroxamine in Grapes Following Field Application and Their Fate from Vine to WineJournal of Agricultural and Food Chemistry, 2005
- Effects of Clarification and Filtration Processes on the Removal of Fungicide Residues in Red Wines (Var. Monastrell)Journal of Agricultural and Food Chemistry, 2005
- Fate of Pesticides during the Winemaking Process in Relation to Malolactic FermentationJournal of Agricultural and Food Chemistry, 2005
- Fungicide Dissipation Curves in Winemaking Processes with and without Maceration StepJournal of Agricultural and Food Chemistry, 2005
- Determination of Degradation Products and Pathways of Mancozeb and Ethylenethiourea (ETU) in Solutions Due to Ozone and Chlorine Dioxide TreatmentsJournal of Agricultural and Food Chemistry, 2003
- Fate of famoxadone in the environmentPesticide Science, 1999