Pesticides can remain on the surface of plants and penetrate plant tissues, subsequently appearing in fruits and vegetables. These pesticides can then be found in processed products such as wine and juice, both are widely consumed beverages in many countries, with juices being consumed in large quantities by children and wine by adults. Therefore, to ensure consumer protection, food safety authorities have established legal limit levels, known as maximum residue levels (MRLs), for pesticides and sometimes their metabolites in or on the food . However, MRLs are not always clear on the processed product, and most of the time, they are identical to the main product. Regulation does not always consider the fate of the pesticides over the process, where most of the pesticide's residues significantly decrease during, for example, the winemaking process .