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

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