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Effects of clarification and filtration processes on the removal of fungicide residues in red wines (var. Monastrell)

Author:
Fernandez, M.J., Oliva, J., Barba, A., Camara, M.A.
Source:
Journal of agricultural and food chemistry 2005 v.53 no.15 pp. 6156-6161
ISSN:
0021-8561
Subject:
albumins, decontamination, quinoxyfen, food contamination, cyprodinil, winemaking, filtration, charcoal, silica gel, gelatin, bentonite, red wines, fungicide residues
Abstract:
The effects of six clarification agents (egg albumin, blood albumin, bentonite plus gelatin, charcoal, PVPP, and silica gel) on the removal of residues of four fungicides (cyprodinil, fludioxonil, pyrimethanil, and quinoxyfen) applied directly to a racked red wine, elaborated from Monastrell variety grapes from the D.O. region of Jumilla (Murcia, Spain), are studied. The clarified wines were filtered with 0.45 micrometer nylon filters to determine the influence of this winemaking process in the disappearance of fungicide residues. Analytical determination of cyprodinil, fludioxonil and pyrimethanil was performed by gas chromatography with an alkaline thermoionic detector (NPD), whereas that of quinoxyfen using an electron captor detector (ECD). In general, and for all of the fungicides except quinoxyfen, blood albumin has proved to be the most effective clarifying agent in the removal of residues, whereas silica gel proved to be ineffective against all of the pesticides with the exception of fludioxonil. Quinoxyfen is the least persistent fungicide in the clarified wines and that which appears with highest frequency in the lees. In general, filtration is not an effective step in the elimination of wine residues. The greatest elimination after filtration is obtained in wines clarified with charcoal and the lowest in those clarified with PVPP.
Agid:
1366645