Small amounts of charcoal during fermentation reduce fungicide residues without penalising white wine aroma compounds and colour

Abstract

Background 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 50 mg/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.