Selected trace metals (copper, lead, and zinc), an ultra-trace metal (cadmium) and pesticides (metalaxyl, penconazole, procymidone and parathion) were determined during the fermentation step in a vinification process. Two laboratory-scale fermentations were carried out, with and without skins (for the production of red and white wine, respectively), and each day samples of must were collected and analysed. Levels of metals were determined by two analytical techniques: Inductively Coupled Plasma Mass Spectrometry (ICP-MS) and Stripping Voltammetry (SV) with a Thick-Film Modified Graphite-Containing Electrode (TFMGE). For the analysis of pesticides, a liquid-liquid extraction and silica gel clean up followed by Gas Chromatography with Mass Spectrometry detection (GC-MS) was used. Copper and zinc concentrations decreased in a continuous manner throughout the two wine-making processes, while lead and cadmium concentrations dropped sharply during the first two days and stabilised afterwards. The reduction in pesticide concentrations was more evident in red wine vinification than in the white one. Parathion decreased quite rapidly, while metalaxyl was the most persistent.

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