Table 3.
Median processing factor (PF) for different pesticides in red wine produced with (+) and without (−) thermovinification.
| Pesticide | Thermovinification | PF | No. of PFs |
|---|---|---|---|
| Ametoctradin | + | 0.03 | 4 |
| Amisulbrom | + | 0.13 | 3 |
| Azoxystrobin | − | 0.37 | 6 |
| Benzovindiflupyr | − | 0.08 | 4 |
| Fenpyrazamine | + | 0.40 | 3 |
| Fluopicolide | + | 0.31 | 3 |
| Fluopyram | + | 0.18 | 4 |
| Fluxapyroxad | + | 0.20 | 2 |
| Imidacloprid | + | 1.00 | 3 |
| Iprodione | − | 0.37 | 5 |
| Iprovalicarb | + | 0.55 | 2 |
| Mandipropamid | − | 0.32 | 2 |
| Mepanipyrim | − | 0.02 | 3 |
| Penconazole | − | 0.13 | 3 |
| Spiroxamine | − | 0.96 | 2 |
| Spiroxamine | + | 0.57 | 3 |
| Tebufenozide | − | 0.31 | 5 |
| Tebufenpyrad | − | 0.03 | 2 |
| Thiophanate-methyl | − | 0.75 | 3 |
| Valifenalate | − | 0.82 | 4 |