Evaluation of Teflubenzuron Residue Levels in Grapes Exposed to Field Treatments and in the Must and Wine Produced from Them

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Abstract
Dissipation of benzoylurea insecticide teflubenzuron in grapes exposed to field treatments was evaluated. Vines of a white grape vineyard located in central Greece were sprayed twice, at a 28-day interval, with a commercial formulation of the insecticide at 12 g of active ingredient/100 L. Residues were determined by HPLC diode array detection, after ethyl acetate extraction and cleanup on silica phase cartridges, with a detection limit of 0.005 mg/kg. Under field conditions teflubenzuron residues in grapes were found to be very stable with no significant reduction for the whole experimental period of 49 days. However, residues were slightly lower than the maximum residue limits set by individual countries. The fate of teflubenzuron during the vinification process was also studied. Residues were found to be transferred completely into the must but, due to their high affinity for the suspended matter, were removed by ∼98%; thus, very low concentrations were detected in the produced wine. Among various clarifying agents studied, charcoal was the only one found to be effective for removing teflubenzuron residues from wine. Keywords: Teflubenzuron; insecticides; residues; grapes; wine; vinification