Macrowine 2021
IVES 9 IVES Conference Series 9 Monitoring of Pesticide Residues from Vine to Wine

Monitoring of Pesticide Residues from Vine to Wine

Abstract

Those previous years, pesticides are often brought to the forefront by media. Questions arose about their toxicity for growers and consumers. Even if a downward trend is underway, the use of pesticides is required to ensure steady quality and quantity of harvests. A large number of active ingredients are authorized but regarding viticulture, mainly insecticides and fungicides are applied, to control pests and diseases and to increase crop yield. Some phytosanitary products, principally fungicides, applied close to the harvest date may frequently be detected in wines. Although no Maximum Residue Limits (MRLs) are set so far for the wine, powerful analysis methods have to be developed in order to detect low levels of compounds and prohibited molecules in particular. Moreover, organic winegrowers are concerned about contamination problems that may arise in the field or during the winemaking. In this work, a liquid chromatography – tandem mass spectrometry (LC-MS/MS) method is used to monitor about 190 pesticide residues. The extraction step is carried out either by QuEChERS (Quick, Easy, Cheap, Efficient, Rugged and Safe) or by SPE (Solid-Phase Extraction) for liquid samples. Optimisations were performed for the extraction of analytes from vine leaves (grinding, QuEChERS extraction and purification step) and validation parameters were controlled for different matrices (vine leaves, grapes, wines, lees) in terms of precision and accuracy. Several experiments were then conducted to monitor pesticide residues. For two vintages, vine leaves were analysed during the summer for a conventional plot as well as for an organic plot next to it. Sampling was done before and 48 hours after each phytosanitary treatment to evaluate contamination of the organic plot and the persistence of residues over time. Grapes, musts and wines were also analysed and when possible compared to the applied phytosanitary scheme to evaluate the persistence of compounds used in the vineyard. Sampling was also carried out all along the vinification process, from ripe berries to the wine during ageing in order to observe on one hand if contamination phenomena took place and eventually detect critical steps and on the other hand to estimate the transfer of active substances all along the process. Preliminary experiments were also conducted on the effect of alcoholic fermentation on pesticide residues at laboratory scale. Persistence and transfer are variable depending on molecules.

Publication date: May 17, 2024

Issue: Macrowine 2016

Type: Poster

Authors

Céline Franc*, Gilles de Revel

*Université de Bordeaux

Contact the author

Tags

IVES Conference Series | Macrowine | Macrowine 2016

Citation

Related articles…

Influence of methyl jasmonate foliar application to vineyard on grape volatile composition over three consecutive vintages

An alternative to improve grape quality is the application to the vineyard of elicitors. Although these compounds were first used to increase resistance of plants against pathogens, it has been found that they are also able to induce mechanisms involved in the synthesis of phenolic compounds and some amino acids. However, researches about the influence of elicitors on grape volatile composition are scarcely. Therefore, the aim of this work was to study the influence of methyl jasmonate (MeJ) foliar application on grape aroma composition over three consecutive vintages. MeJ was applied to Tempranillo grapevines at a concentration of 10 mM in 2013, 2014, and 2015 years. Control plants were sprayed with water.

Determination of metallic elements in Chilean wines by atomic absorption spectroscopy and inductively coupled plasma–mass spectrometry

The chemical composition of wines depends on series of variables such as the type of grape, edaphoclimatic conditions, and viticulture and winemaking practices employed during production. Metallic elements play a significant role during winemaking (e.g. as catalysts of oxidation reactions) and have been previously employed for the classification of wines according to provenance. In this work, we focused on the analysis of metallic elements (K, Na, Ca, Zn, Cu, Fe, Mg, Mn, Ni, Cr, Al, Pb, Cd, Hg, Se, Co, Sn and As) in 145 Chilean wine samples (102 reds and 43 white wines), of seven grape varieties, and five of the major wine producing regions in Chile.

Characterization of commercial enological tannins and its effect on human saliva diffusion

Commercial oenological tannins (TECs) are widely used in the wine industry. TECs are rich in condensed tannins, hydrolyzable tannins or a mixture of both. Wine grapes are a important source of proanthocyanidins or condensed tannins while oak wood possess a high concentration of hydrolyzable tannins (Obreque-Slier et al., 2009). TECs contribute with the antioxidant capacity of wine, catalyze oxide-reduction reactions and participate in the removal of sulfur compounds and metals.

Assessing the effect of oak derived aromas on mouthfeel perception in Chardonnay wine

Mouthfeel is an important quality parameter for Chardonnay wines, particularly those aged in oak. While research on mouthfeel has traditionally focused on the impact of non-aromatic compounds, the role of aroma compounds has largely been over looked. However, in wine as well as other food interactions between retronasal aroma and mouthfeel have been noted. The goal of this research was to investigate the impact of wine aroma on the perception of mouthfeel. Because of the importance of oak aging in the development of Chardonnay mouthfeel, the impact of oak aromas on perceived mouthfeel was explored. Aroma compounds associated with oak (ethyl palmitate, eugenol, furfural, isoeugenol, syringaldehyde, vanillin and whiskey lactone) were added to two different Chardonnay wines; one with no oak influence and one fermented in neutral oak. Low and high concentrations of the compounds were added based on concentrations typically found in barrel aged Chardonnay wine.

Phenolic profiles of minor red grape cultivars autochthonous from the Spanish region of La Mancha

The phenolic profiles of little known red grape cultivars, namely Garnacho, Moribel and Tinto Fragoso, which are autochthonous from the Spanish region of La Mancha (ca. 600,000 ha of vineyards) have been studied over the consecutive seasons of years 2013 and 2014. The study was separately performed over the skins, the pulp and the seeds, and comprised the following phenolic types: anthocyanins, flavonols, hydroxycinnamic acid derivatives (HCADs), total proanthocyanidins (PAs) and their structural features. The selected grape cultivars belong to the Vine Germplasm Bank created in this region in order to preserve the great diversity of genotypes grown in La Mancha.