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Pruned vine-shoots used as wine additives have proven to be a useful tool for improving and differentiating wines. This is because they accumulate substances from the plant itself, which later, as a result of the toasting process, express their greatest oenological potential. However, vine being one of the crops subject to the most phytosanitary treatments, including fungicides in particular, it can be assumed that their residues will accumulate in the vine-shoots and pass into the wine. Thedoi:10.20870/oeno-one.2021.55.1.4488 fatcat:2fwrvitef5hkfpulgruyvay2nq