Fuente: PubMed "wine" Food Chem X. 2026 May 10;36:103930. doi: 10.1016/j.fochx.2026.103930. eCollection 2026 May.ABSTRACTPesticide residue persistence in viticulture poses significant challenges for food safety and oenological integrity. This study investigated the dissipation kinetics and fate of seven pesticides during the winemaking of two red varieties, Fetească neagră and Cabernet Sauvignon. Residues were tracked across six processing stages, from fresh grapes to filtered wine. Pesticide residues were extracted following the QuEChERS protocol and subsequently quantified using LC-MS/MS. The study demonstrates a significant change of pesticide residues throughout the entire winemaking process, with cumulative reduction rates up to 89.70% for Fetească neagră and to 75.74% for Cabernet Sauvignon, confirming that wine processing acts as a highly effective mitigation stage for chemical residues. Physicochemical sequestration during red wine processing serves as a critical safety barrier, maintaining toxicological risks (HI < 1) within safe limits. Our findings provide a predictive framework for residue behavior, demonstrating that pesticide physicochemical properties and vinification techniques interact to effectively safeguard consumer health.PMID:42205565 | PMC:PMC13202246 | DOI:10.1016/j.fochx.2026.103930