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

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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Application of soy protein isolate in the fining of red wine

Ciência e Técnica Vitivinícola ◽

10.1051/ctv/20193401048 ◽

2019 ◽

Vol 34 (1) ◽

pp. 48-60 ◽

Cited By ~ 1

Author(s):

Evandro Ficagna ◽

Angelo Gava ◽

Simone Bertazzo Rossato ◽

César Valmor Rombaldi ◽

Elessandra da Rosa Zavareze

Keyword(s):

Soy Protein ◽

Soy Protein Isolate ◽

Protein Isolate ◽

Sensory Profile ◽

Red Wines ◽

Compound A ◽

Soy Protein Isolates ◽

Fining Agents ◽

Chromatic Properties ◽

Protein Origin

Soy protein isolate was evaluated as a potential fining agent as an alternative to the predominant protein commercial fining agents (ovalbumin, porcine gelatin, and pea protein isolate). Two red wines (cv. ‘Merlot’ and cv. ‘Lambrusco Maestri’) were finned, bottled, and analyzed for phenolic content, color, turbidity, and sensory profile. Independent of the protein used, fining promoted a reduction in a majority of the phenolic compound, a slight (but significant) reduction of chromatic properties, and a decrease in the turbidity of the wines. A decrease in astringency, persistence, bitterness, and wine body, as well as an increase in brightness, clarity, and acidity, was also observed in all treatments. The application of soy protein isolates yielded similar results to those obtained with other commercial fining agents, both in the physicochemical and the sensory measures, which favors its usage as an alternative to the traditional fining agents of animal-protein origin.

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Determination of Pesticide Residues in Honey by Single-Drop Microextraction and Gas Chromatography

Journal of AOAC International ◽

10.1093/jaoac/94.2.634 ◽

2011 ◽

Vol 94 (2) ◽

pp. 634-644 ◽

Cited By ~ 15

Author(s):

Nikolaos G Tsiropoulos ◽

Elpiniki G Amvrazi

Keyword(s):

Pesticide Residues ◽

Enrichment Factors ◽

The European Union ◽

Maximum Residue Limit ◽

Single Drop ◽

Limit Values ◽

Screening Design ◽

Single Drop Microextraction ◽

Central Composite

Abstract A novel, simple, and rapid single-drop microextraction (SDME) procedure combined with GC has been developed, validated, and applied for the determination of multiclass pesticide residues in honey samples. The SDME was optimized using a Plackett-Burman screening design considering all parameters that may influence an SDME procedure and a consequent central composite design to control the parameters that were found to significantly influence the pesticide determination. The developed analytical method required minimal volumes of organic solvents and exhibited good analytical characteristics with enrichment factors ranging from 3 for -endosulfan to 10 for lindane, procymidone, and captan and method quantification limits ranging from 0.03 g/kg for phosalone to 10.6 g/kg for diazinon. The relative recoveries obtained ranged from 70.8 for captan to 120 for fenarimol, and the precision (RSD) ranged from 3 to 15. The proposed SDME procedure followed by GC with an electron capture detector for quantification and GC/MS for identification was applied with success to the analysis of 17 honey samples. Monitoring results indicated a low level of honey contamination by diazinon, chlorpyrifosethyl, procymidone, bromopropylate, and endosulfan (-, -, and endosulfan sulfate) residues that were far below the maximum residue limit values specified by the European Union for endosulfan (10 g/kg) and bromopropylate (100 g/kg) in honey samples.

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Solid-phase microextraction and sample stacking micellar electrokinetic chromatography for the analysis of pesticide residues in red wines

Food Chemistry ◽

10.1016/j.foodchem.2008.04.020 ◽

2008 ◽

Vol 111 (3) ◽

pp. 764-770 ◽

Cited By ~ 51

Author(s):

Lidia M. Ravelo-Pérez ◽

Javier Hernández-Borges ◽

Teresa M. Borges-Miquel ◽

Miguel Ángel Rodríguez-Delgado

Keyword(s):

Pesticide Residues ◽

Solid Phase Microextraction ◽

Micellar Electrokinetic Chromatography ◽

Solid Phase ◽

Electrokinetic Chromatography ◽

Red Wines ◽

Sample Stacking

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Ochratoxin a occurrence in Greek dry and sweet wines

OENO One ◽

10.20870/oeno-one.2007.41.4.839 ◽

2007 ◽

Vol 41 (4) ◽

pp. 225

Author(s):

Marie-Jeanne Salaha ◽

Maria Metafa ◽

Panos Lanaridis

Keyword(s):

Ochratoxin A ◽

Suspended Solids ◽

Alcoholic Fermentation ◽

Hplc Method ◽

Red Wines ◽

Wine Production ◽

Sweet Wines ◽

Fining Agents ◽

Production Area ◽

Fortified Wines

Aims: To assess ochratoxin A (OTA) presence in Greek wines, according to the production area and the technology, as OTA risk is higher in wines from southern Europe. The effect of fining agents was examined in order to investigate OTA reduction.Methods and results: Dry and sweet wines issued from research programs and trade wines were analyzed, according to the official HPLC method. Greek dry wines do not exceed the European limit of 2 ng/mL. The amount of OTA (in ng/mL) varies between 0 - 1,18 for dry white wines, 0 -1,00 for dry red wines. Among sweet wines, only fortified wines without alcoholic fermentation range between 0,50 -7,64, while other sweet wines range between 0,05 -1,73. Dry yeast reduced OTA by 25 - 60 % according to dosage and duration (1-10 weeks) while the effect of bentonite was 33 - 40 % reduction for a treatment of 3-6 days.Conclusion: The picture for Greek wine production is positive, even in case of a future lowering of the European limit. OTA risk seems higher in the islands, particularly for some dessert wines. Results from wine treatment with fining agents support the theory of OTA adsorption onto suspended solids and the beneficial effect of yeast presence.Significance and impact of study: Assessment of OTA danger for Greek wines and information concerning the effect of fining agents contribute to the production of wines free from contaminants and support wine economy.

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The use of activated charcoal in combination with other fining agents and its influence on the organoleptic properties of sherry wine

European Food Research and Technology ◽

10.1007/s002170100300 ◽

2001 ◽

Vol 212 (6) ◽

pp. 671-675 ◽

Cited By ~ 11

Author(s):

Sebastián López ◽

Remedios Castro ◽

Esmeralda García ◽

Jose Pazo ◽

Carmelo Barroso

Keyword(s):

Activated Charcoal ◽

Organoleptic Properties ◽

Sherry Wine ◽

Fining Agents

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Impact of alternative protein fining agents on the phenolic composition and color of Syrah red wines from warm climate

Food Chemistry ◽

10.1016/j.foodchem.2020.128297 ◽

2020 ◽

pp. 128297

Author(s):

Belén Gordillo ◽

Francisco Chamizo-González ◽

M. Lourdes González-Miret ◽

Francisco J. Heredia

Keyword(s):

Phenolic Composition ◽

Red Wines ◽

Warm Climate ◽

Alternative Protein ◽

Fining Agents

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Antioxidative activity of red wine with the increased share of phenolic compounds from solid parts of grape

Chemical Industry and Chemical Engineering Quarterly ◽

10.2298/ciceq090714008p ◽

2010 ◽

Vol 16 (1) ◽

pp. 65-71 ◽

Cited By ~ 8

Author(s):

Vladimir Puskas ◽

Slobodan Jovic ◽

Mirjana Antov ◽

Vesna Tumbas

Keyword(s):

Phenolic Compounds ◽

Significant Influence ◽

Antioxidative Activity ◽

Oh Radicals ◽

Red Wines ◽

Grape Seeds ◽

Activity Increase ◽

Significant Difference ◽

Fining Agents ◽

Dpph Scavenging

The structure and amount of phenolic compounds in the wine depend on the grapevine variety, agroecologic conditions and a way of vinification. The influence of pomace enrichment with solid parts of grape (stem and grape seeds) during maceration on the antioxidative activity of red wines was investigated. The antioxidative activity of red wines towards DPPH? and hydroxyl (?OH) radicals was determined by the electron spin resonance (ESR) spectroscopy. The addition of stem to the pomace had no significant influence on the antioxidative wine activity increase, whereas enriching of pomace with 120 g seeds/kg of pomace resulted in the increase of antioxidative capacity of a wine. In the wine enriched with tannins and flavan-3-ols from the seeds, the antioxidative activity towards DPPH? (AADPPH?) was 100%. None of the applied clarifiers showed a significant influence on the antioxidative activity of these wine samples. The antioxidative activity, measured as DPPH? scavenging activity, of the wine supplemented by seeds remained unchanged, showing 100% efficiency after the treatment by all tested fining agents. A significant difference in antioxidative activities towards hydroxyl radicals (AA?OH) between the two wines was found. The antioxidative activity of the wine Merlot was higher than the antioxidative activity of the wine Cabernet sauvignon.

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Effects of fining on phenolic compounds and colour of red wine obtained with addition of increased amounts of grape solid phase in pomace

Hemijska industrija ◽

10.2298/hemind111209018p ◽

2012 ◽

Vol 66 (5) ◽

pp. 727-734 ◽

Cited By ~ 3

Author(s):

Vladimir Puskas ◽

Uros Miljic

Keyword(s):

Phenolic Compounds ◽

Red Wine ◽

Solid Phase ◽

Grape Pomace ◽

Red Wines ◽

Colour Intensity ◽

Colour Parameter ◽

Before And After ◽

Fining Agents ◽

Stabilization Effect

The purpose of this work is to study the effect of grape pomace enrichment in solid phase (stems and seeds) on phenolic compounds and colour stability of obtained red wines, before and after use of different fining agents. Results have shown increase in total phenols and flavan-3-ols content after grape solid phase addition. On the other hand, decrease in anthocyanins content has generally been recorded in all wine samples except in wines obtained with addition of 40 g/l of seeds during maceration. Stems addition caused decrease in colour intensity while addition of seeds has increased this colour parameter. The use of four fining agents (albumin, gelatine, bentonite and PVPP) has been investigated and compared, especially in terms of their influence on potential stabilization effect of grape solid phase on wine colour. Fined wines tended to have considerably lower anthocyanin and flavan-3-ol levels, especially in the case of gelatine and PVPP treatment (decrease up to 60 and 70%, respectively). In the case of chromatic parameters, used fining agents caused colour intensity decrease but it is important to emphasize that their values, after fining, are still as high as expected from red wine. This can be explained by the stabilization effect of increased flavan-3-ols content.

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Effects of Long-Term Bottle Storage on Red and Rosé Wines Sealed with Different Types of Closures

Foods ◽

10.3390/foods10122918 ◽

2021 ◽

Vol 10 (12) ◽

pp. 2918

Author(s):

Prudence Fleur Tchouakeu Betnga ◽

Edoardo Longo ◽

Vakarė Merkytė ◽

Amanda Dupas de Matos ◽

Fabrizio Rossetti ◽

...

Keyword(s):

Syringic Acid ◽

Anthocyanin Content ◽

Red Wines ◽

Significant Difference ◽

Ethyl Octanoate ◽

Chemical Profiles ◽

Volatile Profiles ◽

Natural Cork ◽

Rosé Wine

Volatile and non-volatile chemical profiles, free and total SO2 and dissolved oxygen content were studied in three red (Merlot, Lagrein red, St. Magdalener) and one rosé (Lagrein rosé) wine after 30 months of storage in bottles. Each wine was sealed with closures made of a ‘blend’ (B) of natural cork microgranules and polymers without glue and was compared with wines closed with other types of corks (C; a technical cork 1 + 1, or an agglomerated natural cork or a natural one-piece cork). Glutathionyl caftaric acid (GRP) was inversely correlated with total SO2 content and was higher in all three red wines closed with B compared to C, whereas epicatechin was higher in three wines closed with C compared to B. Three volatile compounds formed by fermentation (ethyl butanoate, isoamyl lactate, and octanol) were inversely correlated with both free and total SO2. In terms of their volatile profiles, ethyl octanoate and 2,3-butanediol were significantly higher in the Lagrein red wines closed with C closures, whereas no significant difference was observed in Merlot, Lagrein rosé and St. Magdalener wines. Small differences in some phenolic compounds due to the type of closure were found: GRP, syringic acid, (+)-catechin, and (−)-epicatechin differentiated the Merlot wines closed with B from the C closures. Protocatechuic acid and GRP levels differentiated the Lagrein red wines according to their closure type, whereas only (−)-epicatechin differentiated the Lagrein rosé wines. GRP, caffeic acid, (−)-epicatechin, and anthocyanin content differentiated the St. Magdalener wines according to their closure type. Even though St. Magdalener and Lagrein rosé closed with C could be distinguished from those closed with B by using the (sensory) triangle test (α = 0.05), these differences appeared to be relative as it did not include all the wines in a systematic manner.

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Influence of different commercial fining agents on proanthocyanidin fraction and antioxidant activity of a red wine from Baga grapes

OENO One ◽

10.20870/oeno-one.2009.43.2.802 ◽

2009 ◽

Vol 43 (2) ◽

pp. 111

Author(s):

Fernando Jorge Gonçalves ◽

António Manuel Jordão

Keyword(s):

Antioxidant Activity ◽

Red Wine ◽

Antioxidant Properties ◽

Human Organism ◽

Red Wines ◽

Antioxidant Power ◽

Egg Albumin ◽

Degree Of Polymerisation ◽

Fining Agents ◽

The Impact

Aims: Evaluate the impact of different commercial fining agents (egg albumin, bentonite, gelatine, potassium caseinate and isinglass) and their concentration on proanthocyanidin fraction content (monomeric, oligomeric and polymeric) and antioxidant activity of a red wine from Baga grape variety. Additionally establishment of correlations between the antioxidant activity and the different proanthocyanidin fraction content were also an other aim of this work.Methods and results: The fractionation of wine proanthocyanidins was made according to their polymerisation degree: catechins (monomers), oligomeric (degree of polymerisation ranging from 2 to 12-15) and polymeric (degree of polymerisation > 12-15). For antioxidant activity of red wine, two analytical methods were used: the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging assay and the ABTS radical cation scavenging assay. In general the different commercial fining agents applied induced a decrease of the wine total phenols and the different proanthocyanidin fraction content studied. The monomeric flavanols were significantly depleted by egg albumin and isinglass (specially using the highest concentration), while for oligomeric fraction only the highest egg albumin, gelatine and isinglass concentration induced a decrease on the values.Conclusion: The commercial fining agents analyzed in the present study affected the monomeric and the oligomeric proanthocyanidin. At same time some fining agents (specially in high concentrations), such as egg albumin, isinglass and gelatine induced a reduction of antioxidant activity of red wines too.Significant and impact study: The knowledge of the impact of the commercial fining agents in proanthocyanidin content and antioxidant properties of red wines is important for red wine fining optimisation and consequently for the red wine quality. This study is particular important when the « antioxidant power » of the foods, in this case in red wine, is an expression of its capability both to defend the human organism from the action of the free radicals and to prevent degenerative disorders deriving from persistent oxidative stress.

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