Reducing pesticide level in wine by selective filtration

Lempereur, Valérie; Louaisil, Céline; Davaux, François

doi:10.1051/bioconf/20140302007

Cited by 4 publications

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“…As it has been suggested that selective vegetal fibres might absorb phenolic compounds [4], the red wines filtered with the laboratory pilot device were analyzed chemically ( Table 5). The measured values show indeed a slight reduction of color intensity, total polyphenolic index, and anthocyanins especially for the highest amount of selective fibres.…”

Section: Resultsmentioning

confidence: 99%

“…This technology, implemented in wine during filtration, is very effective for certain substances and impacts only little the wine quality [4]. The functional principle is based on a physical phenomenon of adsorption of contaminants present in wine.…”

Section: Introductionmentioning

confidence: 99%

“…Several trials have been carried out at industrial scale and showed an interesting reduction of pesticide residues in wine [4]. However, as this represents a new oenological practice, winemakers need precise and individual information about the effects of selective vegetal fibres in terms of pesticide removal and impact on the chemical and sensory composition of their wine.…”

Section: Introductionmentioning

confidence: 99%

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Laboratory device for the evaluation of selective vegetal fibres

et al. 2016

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Abstract. Protection of the vineyard against diseases and pests may lead to pesticide residues in the wine. Traces of these active substances, even at concentrations below the legal limits, alarm the consumers and can compromise the potential to sale wines to some markets. A new oenological practice based on the use of selective vegetal fibres for the reduction of pesticide residues in wine is under evaluation by the International Organization of Vine and Wine. This technology, implemented on wine during filtration, is very effective for certain substances and impacts only little the wine quality. A laboratory pilot filtration device has been developed in order to confirm the efficiency of this treatment and its impact on the wine quality before its large-scale use in industrial conditions. This simple device is made of a peristaltic pump and a laboratory filter holder. Several wines with different fibre doses and filtration speeds can be rapidly tested, at bottle scale (75 cl). This pilot filtration device would be a quick and easy tool for the winemakers to evaluate the impact of a filtration on their wines using selective vegetal fibres in terms of efficiency to reduce the pesticide residues, chemical composition and of sensory quality.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Laboratory device for the evaluation of selective vegetal fibres

et al. 2016

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“…The technology developed by the consortium of European SMEs is based on a activated vegetal fibre (AVF) that adsorbs pesticides and other unwanted contaminants such as mycotoxins while not impacting the other characteristics of wine such as color and taste. This activated vegetal fibre (AVF) can be integrated into a filter sheet [1] or directly used as a filter adjuvant [2].…”

Section: Introductionmentioning

confidence: 99%

Reducing pesticide level in wine by selective filtration

Lempereur

Louaisil²,

Davaux

2014

BIO Web of Conferences

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Abstract. Wine Pesticide residues, even when below grape regulatory limit, are a concern for consumers and have an impact on the export potential of wine in certain markets. A consortium of European SMEs (www.adfimax.com) has developed a product that reduces the level of mycotoxins and pesticides in wine while keeping all other wine parameter identical. The product is derived from renewable vegetable fiber. The production process includes both activation and micronisation. The usage recommendation is to substitute only the pre-coat, typically perlite, by the product at 1 or 1.5 kg·m −2 without changing the other layer (body feed) typically kieselguhr. This paper describes the results of numerous industrial trials that were performed in France, Luxemburg, Germany and Spain. The impact of the product on the wine oenological characteristics was evaluated for different wine (white, red and rosé) in different countries and for different grape variety (including Cabernet sauvignon, Merlot and Gamay). Results showed a reduction of the test wine pesticide level of 50% to 60% for all pesticides compared to the blank. Level of pesticide analyzed in the cake where extremely high at a level of a 1,000 times greater than the filtered wine showing the ability of the product to selectively capture the pesticides molecules.

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Phthalates: Potential sources and control measures

et al. 2019

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The issue of endocrine disruptors is a subject of debate in the agri-food sector and questioning for consumers through the media. Among these compounds, some of the family of phthalates, are used in the composition of some materials used in wineries. This makes it a worrying issue in terms of image and safety. The objective ok this work was to identify the sources of phthalates and the factors favoring their diffusion in wines to propose preventive and curative solutions to the wine makers. The modalities were therefore selected in different French wine regions to represent the diversity of oenological practices. This survey also led to examine more thoroughly the parameters involved in the situations that favored migration of the highest levels. Additional experiments were performed specifically on certain sources or contributing factors. The first identified sources include epoxy resin, fiberglass reinforced polyester as well as PVC materials (pipes …). Favorable factors include alcohol content, temperature, duration and contact area.

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Reducing pesticide level in wine by selective filtration

Cited by 4 publications

References 1 publication

Laboratory device for the evaluation of selective vegetal fibres

Laboratory device for the evaluation of selective vegetal fibres

Reducing pesticide level in wine by selective filtration

Phthalates: Potential sources and control measures

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