Resumen de Removal of pesticides from red and white wine by the use of fining and filter agents
Greg Ruediger, Alex Sas, A. P. Pollnitz, Kevin H. Pardon, Peter Godden
Effects of the use of the fining and filtrationagents, diatomaceous earth, bentonite, polyvinylpolypyrrolidoneand activated carbon, on the removal of seven fungicides (carbendazim,chlorothalonil, fenarimol, metalaxyl, oxadixyl, procymidone andtriadimenol) and three insecticides (carbaryl, chlorpyrifos and dicofol)from wines were investigated. Carbendazim was determined by highperformance liquid chromatography (HPLC) after quantitative conversion into2-aminobenzimidazole (2AB). The concentrations of all the other compoundsin wine were quantified using a multi residue assay involving solid phaseextraction (SPE) and gas chromatography-mass spectrometry (GC-MS). Aftertreatment and processing, conducted under conditions simulating those thatare typical in Australian commercial winemaking, the greatest reduction inconcentration in all treatments was for chlorothalonil, chlorpyrifos anddicofol. There was a significant relationship between the extent of removalof each pesticide and its solubility in wine, such that the lower thesolubility, the greater the extent of removal. Activated carbon had thelargest effect on the removal of most pesticides, while bentonite had amajor effect on the removal of carbendazim. For all compounds and agents,the rate of removal was greater in white wine than in red wine.
