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Small amounts of charcoal during fermentation reduce fungicide residues without penalising white wine aroma compounds and colour
Author(s) -
Nicolini G.,
Román Villegas T.,
Tonidandel L.,
Moser S.,
Larcher R.
Publication year - 2016
Publication title -
australian journal of grape and wine research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.65
H-Index - 77
eISSN - 1755-0238
pISSN - 1322-7130
DOI - 10.1111/ajgw.12227
Subject(s) - chemistry , charcoal , wine , fungicide , food science , aroma , fermentation , winemaking , fludioxonil , horticulture , organic chemistry , biology
Background and Aims The safety of foods and beverages is a prerequisite for consumers. The aim of this study is to check whether a low concentration of pesticide residues can be further reduced with the addition of a low dose of charcoal during white fermentation. Methods and Results Thirteen fungicides, boscalid, cyprodinil, fludioxonil, fenhexamide, pyrimethanil, cyazofamid, dimethomorph, fluopicolide, iprovalicarb, metrafenone, penconazole, spiroxamine and trifloxystrobin, were added together to five well‐clarified and stabilised juices to reach a final fungicide concentration in juice slightly higher than that observed in bottled wines. Juices were fermented with two types of charcoal, both added at 20 and 50 mg/L. The course of fermentation was monitored, and the concentration of residual fungicides and of fermentative aromas was analysed by ultra‐high performance liquid chromatography‐MS/MS and GC‐flame ionisation detector, respectively. Conclusions Charcoal removed up to 130 µg/L of fungicides. Compared with the control wines, those fermented with charcoal had 30–80% less fungicides. Only iprovalicarb was not significantly reduced. Aroma composition was not affected. Significance of the Study Low doses of charcoal added during fermentation can positively contribute to wine safety without penalising aroma and colour.