The module introduces the problem of pesticide residues, specifically fungicides, in grapes and subsequently in the extracted grape juice and produced wine.
Fungicides are used for the protection of vineyards by fungal pathogens, such as Botrytis cinerea (gray mold), Plasmopara viticola (downy mildew), Uncinula necator (powdery mildew), Elsinoë ampelina (anthracnose), and Guignardia bidwellii (black rot). However, the presence of fungicide residues in grapes results in inhibition of yeast growth in grape juice, thus affecting the basic process of wine production, alcoholic fermentation. Moreover, there are links of fungicide residues to human diseases, therefore pesticide residues are a serious concern regarding human health and is also affecting world trade.