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Plant Fibers in Comparison with Other Fining Agents for the Reduction of Pesticide Residues and the Effect on the Volatile Profile of Austrian White and Red Wines. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11125365] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Pesticide residues in Austrian wines have so far been poorly documented. In 250 wines, 33 grape musts and 45 musts in fermentation, no limit values were exceeded, but in some cases high levels (>0.100 mg/L) of single residues were found, meaning that a reduction of these levels before bottling could make sense. In the course of this study, a white and a red wine were spiked with a mix of 23 pesticide residues from the group of fungicides (including botryticides), herbicides and insecticides. The influence of the following treatments on residue concentrations and volatile profiles were investigated: two activated charcoal products, a bentonite clay, two commercial mixed fining agents made of bentonite and charcoal, two yeast cell wall products, and a plant fiber-based novel filter additive. The results of this study show that all the agents tested reduced both residues and volatile compounds in wine, with activated charcoal having the strongest effect and bentonite the weakest. The mixed agents and yeast wall products showed less aroma losses than charcoal products, but also lower residue reduction. Plant fibers showed good reduction of pesticides with moderate aroma damage, but these results need to be confirmed under practical conditions.
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Fermentative volatilome modulation of Muscat Ottonel wines by using yeast starter cultures. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109575] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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The influence of fining agents on the removal of some pesticides from white wine of Vitis vinifera L. cv. Emir. Food Chem Toxicol 2012; 50:3990-5. [DOI: 10.1016/j.fct.2012.08.016] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2011] [Revised: 06/13/2012] [Accepted: 08/03/2012] [Indexed: 11/23/2022]
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