The degradation of some dicarboximidic fungicides (chlozolinate, iprodione, procymidone and vinclozolin) has been studied in wine at pH values of 3.0 and 4.0, at 30°. The kinetic data obtained by observing the disappearance of the active ingredient (3.0 mg kg−1) showed the pseudo first‐order rate constants to be higher at pH 4.0 than at 3.0, with a trend for the values to be in the order: chlozolinate > vinclozolin > procymidone > iprodione. 3, 5‐Dichloroaniline was not detected as a degradation product of any of the compounds. Chlozolinate and vinclozolin in wine each yielded a major metabolite, the structures of which are proposed.
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Cabras et al. (1984) studied this question.