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Removal of pesticides from red and white wine by the use of fining and filter agents

Removal of pesticides from red and white wine by the use of fining and filter agents Effects of the use of the fining and filtration agents, diatomaceous earth, bentonite, polyvinylpoly‐pyrrolidone and activated carbon, on the removal of seven fungicides (carbendazim, chlorothalonil, fenarimol, metalaxyl, oxadixyl, procymidone and triadimenol) and three insecticides (carbaryl, chlorpyrifos and dicofol) from wines were investigated. Carbendazim was determined by high performance liquid chromatography (HPLC) after quantitative conversion into 2‐aminobenzimidazole (2AB). The concentrations of all the other compounds in wine were quantified using a multi residue assay involving solid phase extraction (SPE) and gas chromatography‐mass spectrometry (GC‐MS). After treatment and processing, conducted under conditions simulating those that are typical in Australian commercial winemaking, the greatest reduction in concentration in all treatments was for chlorothalonil, chlorpyrifos and dicofol. There was a significant relationship between the extent of removal of each pesticide and its solubility in wine, such that the lower the solubility, the greater the extent of removal. Activated carbon had the largest effect on the removal of most pesticides, while bentonite had a major effect on the removal of carbendazim. For all compounds and agents, the rate of removal was greater in white wine than in red wine. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Australian Journal of Grape and Wine Research Wiley

Removal of pesticides from red and white wine by the use of fining and filter agents

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Publisher
Wiley
Copyright
Copyright © 2004 Wiley Subscription Services, Inc., A Wiley Company
ISSN
1322-7130
eISSN
1755-0238
DOI
10.1111/j.1755-0238.2004.tb00003.x
Publisher site
See Article on Publisher Site

Abstract

Effects of the use of the fining and filtration agents, diatomaceous earth, bentonite, polyvinylpoly‐pyrrolidone and activated carbon, on the removal of seven fungicides (carbendazim, chlorothalonil, fenarimol, metalaxyl, oxadixyl, procymidone and triadimenol) and three insecticides (carbaryl, chlorpyrifos and dicofol) from wines were investigated. Carbendazim was determined by high performance liquid chromatography (HPLC) after quantitative conversion into 2‐aminobenzimidazole (2AB). The concentrations of all the other compounds in wine were quantified using a multi residue assay involving solid phase extraction (SPE) and gas chromatography‐mass spectrometry (GC‐MS). After treatment and processing, conducted under conditions simulating those that are typical in Australian commercial winemaking, the greatest reduction in concentration in all treatments was for chlorothalonil, chlorpyrifos and dicofol. There was a significant relationship between the extent of removal of each pesticide and its solubility in wine, such that the lower the solubility, the greater the extent of removal. Activated carbon had the largest effect on the removal of most pesticides, while bentonite had a major effect on the removal of carbendazim. For all compounds and agents, the rate of removal was greater in white wine than in red wine.

Journal

Australian Journal of Grape and Wine Research – Wiley

Published: Apr 1, 2004

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