title: Removal of pesticides from white wine by the use of fining agents and filtration.
abstract: The effects of four clarification agents (bentonite, charcoal, PVPP and potassium caseinate) on the removal of residues of three fungicides (famoxadone, fluquinconazole and trifloxystrobin) applied directly to a racked white wine, elaborated from Airen variety grapes from the D.O. Region of Jumilla (Murcia, Spain) are studied. The clarified wines were filtered with 0.45 microm nylon filters to determine the influence of this winemaking process in the disappearance of fungicide residues. Hydro-alcoholic solutions with the three fungicides at concentrations of 1 and 2 ppm were then added through intense stirring to each of the containers. Two hours later, the corresponding clarifying agent was added with intense stirring for some minutes. The containers were then sealed and left to settle for five days. Once the clean wines had been racked, they were filtered through nylon 0.45 microm pore filters. All assays were performed three times. Analytical determination of fluquinconazole and trifloxystrobin was performed by gas chromatography with an electron captor detector (ECD), while that of famoxadone was made using an HPLC-DAD. For the three fungicides, the highest elimination is produced with the clarification by charcoal, reaching Levels of removal of 100% in all cases. For the four clarifying agents, the highest elimination is produced for the fluquinconazole residues. The fungicide which is retained most in the lees is famoxadone, since it has the lowest solubility of the three pesticides studied. The highest percentage of residues in the lees is obtained for the assay with charcoal. The filtration process of the clarified wines using the four agents studied is not effective, since the elimination percentage is generally lower than 10% of the initial residues in the non-clarified wines.
authors.affiliation: Departamento Química Agrícola, Geología y Edafología, Facultad de Química Universidad de Murcia, Campus de Espinardo, s/n, 30100, Espinardo, Murcia, Spain.
authors.forename: J
authors.initials: J
authors.lastname: Oliva
authors.forename: P
authors.initials: P
authors.lastname: Payá
authors.forename: M A
authors.initials: MA
authors.lastname: Cámara
authors.forename: A
authors.initials: A
authors.lastname: Barba
mesh_terms: D001546:Bentonite / Q000032:analysis / Q000737:chemistry / Q000302:isolation & purification; D002606:Charcoal / Q000032:analysis / Q000737:chemistry / Q000302:isolation & purification; D005374:Filtration / Q000379:methods*; D005506:Food Contamination / Q000032:analysis*; D005659:Fungicides, Industrial / Q000032:analysis* / Q000737:chemistry / Q000302:isolation & purification; D010316:Particle Size; D010573:Pesticide Residues / Q000032:analysis* / Q000737:chemistry / Q000302:isolation & purification; D017680:Potassium Compounds / Q000737:chemistry; D011205:Povidone / Q000031:analogs & derivatives / Q000032:analysis / Q000737:chemistry / Q000302:isolation & purification; D014920:Wine / Q000032:analysis*
chemical_list: D005659:Fungicides, Industrial; D010573:Pesticide Residues; D017680:Potassium Compounds; D001546:Bentonite; D002606:Charcoal; C077842:polyvinylpolypyrrolidone; D011205:Povidone