Physicochemical and Sensory Characteristics of Red Wines

Contamination with pesticides used in vineyards represents a major concern for human health and an important drawback to produce high-quality wines. Pesticides utilized during vineyard management can accumulate in small concentrations in grapes, can later be conveyed during winemaking to grape must and sometimes may end up in wines. The influence of pesticides on the physicochemical and sensory properties of Cabernet Sauvignon and Fetească neagră wines was evaluated. Red grapes (Vitis vinifera) from the two varieties were harvested from the vineyard located in Ferma Adamachi, Iasi (Iasi, Romania) in September 2020. Phytosanitary treatments were applied during May to August, in order to reach a concentration half or equal to the maximum residue limit (MRL). Results showed that phytosanitary treatments did not affect the oenological parameters and sensory characteristics of wines.