Influence of tricyclohexyltin hydroxide on fermentation, and its residues in musts and wines

摘要

AbstractField and laboratory trials with tricyclohexyltin hydroxide (Cy3SnOH) acaricide, were carried out on two varieties of grapevine, to examine the influence of residues on the must fermentation. Laboratory tests showed that Cy3SnOH inhibits fermentation, for a period up to 2‐5 days, only at very high concentrations (0.75‐6.75 ppm). After this time, fermentation always starts again, so that in field tests, no delay in fermentation resulted. Analytical values for tin residues, obtained spectrophotometrically by using the catechol violet complex, showed residues to be quite high in musts from grapes treated 6 days before vintage (0.50–0.98 ppm Sn  1.63–3.14 ppm Cy3SnOH), but very low in musts from grapes treated 30 days before vintage (0.04–0.07 ppm Sn  0.13‐0.25 ppm Cy3SnOH). It was also demonstrated that the acaricide and its degradation products go to the bottom with the lees duri