The ability of minimal doses (20 & 50 mg/L) of 2 active carbons (in powder, P, or granulate form, G) added to 5 clear (<15 NTU), sulfited (50 mg/L) and stabilised (<4°C x 90 dd) grape juices to reduce the fungicide content in wines during fermentation was studied. The juices (3 Chardonnay & 2 Pinot gris) were spiked with 13 fungicides (boscalid, cyprodinil, fludioxonil, fenhexamide, pyrimethanil, cyazofamid, dimethomorph, fluopicolide, iprovalicarb, metrafenone, penconazole, spiroxamine and trifloxystrobin) selected on the basis of the presence percentage of the single active substance in commercial wines and added altogether (see graphs below for Initial concentration added). The fermentation time course was followed. Wine residual pesticides were extracted with the QuEChERS procedure and than analysed using an UHPLC-MS/MS (UPLC Acquity- Xevo TQ mass spectrometer; Waters, Milford). Fermentative aroma compounds in free form were analyse by GC- MS/MS instrument (400 GC and 300 MS, Varian) after purification and enrichment procedures, with SPE (ENVI + ) and micro distillation, respectively

Nicolini, G.; Moser, S.; Roman, T.; Larcher, R.; Tonidandel, L. (2016). A cheap winemaking option to deplete fungicide residue and improve white wine healthiness. In: 11th European pesticide residue workshop, Limassol, Cyprus, 24-27 May, 2016: 185 (PD099). url: http://eprw2016.com/ handle: http://hdl.handle.net/10449/35624

A cheap winemaking option to deplete fungicide residue and improve white wine healthiness

Nicolini, Giorgio;Moser, Sergio;Roman, Tomas;Larcher, Roberto;Tonidandel, Loris
2016

Abstract

The ability of minimal doses (20 & 50 mg/L) of 2 active carbons (in powder, P, or granulate form, G) added to 5 clear (<15 NTU), sulfited (50 mg/L) and stabilised (<4°C x 90 dd) grape juices to reduce the fungicide content in wines during fermentation was studied. The juices (3 Chardonnay & 2 Pinot gris) were spiked with 13 fungicides (boscalid, cyprodinil, fludioxonil, fenhexamide, pyrimethanil, cyazofamid, dimethomorph, fluopicolide, iprovalicarb, metrafenone, penconazole, spiroxamine and trifloxystrobin) selected on the basis of the presence percentage of the single active substance in commercial wines and added altogether (see graphs below for Initial concentration added). The fermentation time course was followed. Wine residual pesticides were extracted with the QuEChERS procedure and than analysed using an UHPLC-MS/MS (UPLC Acquity- Xevo TQ mass spectrometer; Waters, Milford). Fermentative aroma compounds in free form were analyse by GC- MS/MS instrument (400 GC and 300 MS, Varian) after purification and enrichment procedures, with SPE (ENVI + ) and micro distillation, respectively
Nicolini, G.; Moser, S.; Roman, T.; Larcher, R.; Tonidandel, L. (2016). A cheap winemaking option to deplete fungicide residue and improve white wine healthiness. In: 11th European pesticide residue workshop, Limassol, Cyprus, 24-27 May, 2016: 185 (PD099). url: http://eprw2016.com/ handle: http://hdl.handle.net/10449/35624
File in questo prodotto:
File Dimensione Formato  
2016 Poster_2_cipro_final.pdf

solo utenti autorizzati

Licenza: Tutti i diritti riservati (All rights reserved)
Dimensione 661.41 kB
Formato Adobe PDF
661.41 kB Adobe PDF   Visualizza/Apri   Richiedi una copia

I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.

Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/10449/35624
Citazioni
  • ???jsp.display-item.citation.pmc??? ND
  • Scopus ND
  • ???jsp.display-item.citation.isi??? ND
social impact