terclim by ICS banner
IVES 9 IVES Conference Series 9 INTENSE PULSED LIGHT FOR VINEYARD WASTEWATER: A PROMISING NEW PROCESS OF DEGRADATION FOR PESTICIDES

INTENSE PULSED LIGHT FOR VINEYARD WASTEWATER: A PROMISING NEW PROCESS OF DEGRADATION FOR PESTICIDES

Abstract

The use of pesticides for vine growing is responsible for generating an important volume of wastewater. In 2009, 13 processes were authorized for wastewater treatment but they are expensive and the toxicological impact of the secondary metabolites that are formed is not clearly established. Recently photodecomposition processes have been studied and proved an effectiveness to degrade pesticides and to modify their structures (Maheswari et al., 2010, Lassale et al., 2014). In this field, Pulsed Light (PL) seems to be an interesting and efficient process (Baranda et al., 2017). Therefore, the aim of this work was to investigate the PL technology as a new process for the degradation of pesticides.

The degradation by PL with a LPBox (Sanodev) of 20 pesticides widely used in viticulture was studied by HPLC-MS/MS. Firstly, untargeted analyses were performed in order to observe secondary metabolites formed during PL treatments. This study allowed to detect 118 metabolites and 53 hypotheses of structures were proposed using m/z, isotopic patterns of the molecules containing halogens as well as results previously obtained in the literature. Then, a quantitative method was built for the 20 studied pesticides and for the compounds previously identified as secondary metabolites. Two transitions per compound were used following fragmentation experiments. The developed MRM method allows absolute quanti- fication of the parent molecules and relative quantification of 87 major secondary metabolites. In order to further study the degradation ability of LPBox on pesticides, 7 pesticides were selected because of their rapid degradation with PL. An optimization was made to identify the number of pulses needed to degrade the 7 pesticides. These experiments show that the different light rays produced by LPBox are able to degrade pesticides from their LC50 (Daphnia Magna) to a concentration lower than their limit of quantification (LOQ). These experiments also demonstrate that it is possible to relatively quantify secondary metabolites of pesticides after PL treatment. Real wastewater samples were also treated by PL showing effective degradation of pesticides.

In conclusion, our results proved that PL has an effective impact on all pesticides treated although the fluence needed is molecule-dependent. An optimization in terms of fluence showed that it was possible to degrade pesticides from a toxic concentration to a concentration below the LOQ.

 

1. Baranda, A. B.; Lasagabaster, A.; de Marañón, I. M. Static and Continuous Flow-through Pulsed Light Technology for Pesti-cide Abatement in Water. Journal of Hazardous Materials 2017, 340, 140–151. https://doi.org/10.1016/j.jhazmat.2017.07.012.
2. Lassalle, Y.; Kinani, A.; Rifai, A.; Souissi, Y.; Clavaguera, C.; Bourcier, S.; Jaber, F.; Bouchonnet, S. UV-Visible Degradation of Boscalid – Structural Characterization of Photoproducts and Potential Toxicity Using in Silico Tests: UV-Visible Degradation of Boscalid. Rapid Commun. Mass Spectrom. 2014, 28 (10), 1153–1163. https://doi.org/10.1002/rcm.6880.
3. Maheswari, M. A.; Lamshöft, M.; Sukul, P.; Spiteller, P.; Zühlke, S.; Spiteller, M. Photochemical Analysis of 14C-Fenhexa-mid in Aqueous Solution and Structural Elucidation of a New Metabolite. Chemosphere 2010, 81 (7), 844–852. https://doi. org/10.1016/j.chemosphere.2010.08.013. 

DOI:

Publication date: February 9, 2024

Issue: OENO Macrowine 2023

Type: Article

Authors

F. Clavero¹,², R. Ghidossi¹, N. Picard², F. Meytraud², G. de Revel¹ and C. Franc¹

1. Université de Bordeaux, INRAE, Bordeaux INP, Bordeaux Sciences Agro, UMR 1366, ŒNO, ISVV, F-33140 Villenave d’Or-non, France
2. SANODEV, 1, Avenue d’ESTER  – 87 100 LIMOGES

Contact the author*

Keywords

Photo-degradation, phytosanitary products, metabolites, wastewater

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

Related articles…

ANTI-TRANSPIRANT MODULATION OF GRAPE RIPENING: EFFECTS ON MERLOT VINE DEVELOPMENT AND ROSÉ WINE PHENOLIC AND AROMATIC PROFILES

Climate changes are impacting viticultural regions throughout the world with temperature increases being most prevalent.1 These changes will not only impact the regions capable of growing grapes, but also
the grapes that can be grown.2 As temperatures rise the growing degree days increase and with it the sugar accumulation within the berries and subsequent alcohol levels in wine. Consequently, viticultural
practices need to be examined to decrease the levels of sugars.

Read More

ADDITION OF OAK WOOD ALTERNATIVE PRODUCTS: QUALITATIVE AND SENSORIAL EFFECTS FOR A WHITE WINE OF ALIGOTE

Wines matured in contact with wood are extremely popular with consumers all over the world. Oak wood allows the organoleptic characteristics of wine to be modified. Wines are enriched with volatile and non-volatile compounds extracted from the wood. The aromas extracted from oak wood contribute to the construction of the wine’s aromatic profile and the main polyphenols extracted can modify taste perceptions such as astringency and bitterness. All the compounds extracted from the wood thus contribute to the balance and quality of the wines.

Read More

AGEING BOTTLED WINES SUBMERGED IN SEA: DOES IT IMPACT WINE COMPOSITION?

Aging wines is a common practice in oenology, which in recent years has undergone some innovations. Currently, we are witnessing the practice of aging bottled wine in depth, immersed in the sea or in reservoirs, for variable periods of time, but so far, little is known about the impact of aging in depth on the physicochemical properties, of wines.
The objective of this work was to evaluate the impact of this practice on the physicochemical characteristics, in particular to verify changes in the volatile composition of wines bottled and subsequently immersed in depth. A red wine from Cabernet Sauvignon was bottled and a set of bottles were submerged from July to February (2020), another set of bottles were submerged from February to September (2020) and another set was kept in the wine cellar. Bottles from each set were analyzed (in triplicate) in July 2021.

Read More

NEW INSIGHTS INTO THE FATE OF MARKERS INVOLVED IN FRESH MUSHROOM OFF-FLAVOURS DURING ALCOHOLIC FERMENTATION

The fresh mushroom off-flavour (FMOff) has been appearing in wines since the 2000s. Some C8 compounds such as 1-octen-3-one, 1-octen-3-ol, 1-hydroxyoctan-3-one, 3-octanol and others are involved in this specific off-flavour [1-3]. At the same time, glycosidic precursors of some FMOff compounds have been identified in musts contaminated by Crustomyces subabruptus [4], highlighting the role of aroma precursors in this specific taint. However, the fate of these volatile molecules and glycosidic fractions during fermentation is not well known.

Read More

FLAVANOL COMPOSITION OF VARIETAL AND BLEND WINES MADE BEFORE AND AFTER FERMENTATION FROM SYRAH, MARSELAN AND TANNAT

Background: The Flavan-3-ol extraction from grape skin and seed during red-winemaking and their retention into wines depend on many factors, some of which are modified in the winemaking of blend wines. Recent research shows that Marselan, have grapes with high proportion of skins with high concentrations of flavanols, but produces red-wines with low proportion of skin derived flavanols, differently to the observed in Syrah or Tannat. But the factors explaining these differences are not yet understood.

Read More