CINECA IRIS Institutional Research Information System
IRIS is the IT solution to facilitate the collection and management of data and activities related to research product.
EnglishBackground 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 50mg/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.
Nicolini, G.; Roman, T.; Tonidandel, L.; Moser, S.; Larcher, R. (2016). Small amounts of charcoal during fermentation reduce fungicide residues without penalising white wine aroma compounds and colour. AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH, 22 (3): 376-383. doi: 10.1111/ajgw.12227 handle: http://hdl.handle.net/10449/34510
| Citation: | Nicolini, G.; Roman, T.; Tonidandel, L.; Moser, S.; Larcher, R. (2016). Small amounts of charcoal during fermentation reduce fungicide residues without penalising white wine aroma compounds and colour. AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH, 22 (3): 376-383. doi: 10.1111/ajgw.12227 handle: http://hdl.handle.net/10449/34510 | |
| Internal authors: | ||
| Organization unit: | CTT [2012-02 - 2017-12]: DIPARTIMENTO SPERIMENTAZIONE E SERVIZI TECNOLOGICI | |
| Authors: | Nicolini, G.; Roman, T.; Tonidandel, L.; Moser, S.; Larcher, R. | |
| Title: | Small amounts of charcoal during fermentation reduce fungicide residues without penalising white wine aroma compounds and colour | |
| Journal: | AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH | |
| Issue Date: | 2016 | |
| Scientific Disciplinary Area: | Settore CHIM/10 - CHIMICA DEGLI ALIMENTI | |
| Keywords ENG: | Aroma compounds Carbon Pesticides Safety Wine | |
| Language: | English | |
| IF: | With Impact Factor ISI | |
| Publication status: | Published | |
| Nature of content: | Articolo in rivista/Article | |
| Digital Object Identifier (DOI): | http://dx.doi.org/10.1111/ajgw.12227 | |
| Appears in Collections: | 01 - Journal article |
Files in This Item:
| File | Description | Type | License | |
|---|---|---|---|---|
| 2016 AJGWR Nicolini.pdf | N/A | Tutti i diritti riservati (All rights reserved) | Utenti riconosciuti Request a copy |
Copyright © 2021