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Effect of the Technological Process from Vine to Wine on Pesticide Residues in Vernaccia di Oristano Cultivar
Vernaccia is a white grape mostly used to produce a distinct wine protected by the controlled designation of origin (DOC) recognition. It is very susceptible to fungal disease, and it is subjected to a defined management protocol in the field. Winemaking could influence pesticide residues through di...
Autores principales: | , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2021
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8228017/ https://www.ncbi.nlm.nih.gov/pubmed/34199905 http://dx.doi.org/10.3390/foods10061295 |
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author | Corrias, Francesco Taddeo, Riccardo Arru, Nicola Angioni, Alberto |
author_facet | Corrias, Francesco Taddeo, Riccardo Arru, Nicola Angioni, Alberto |
author_sort | Corrias, Francesco |
collection | PubMed |
description | Vernaccia is a white grape mostly used to produce a distinct wine protected by the controlled designation of origin (DOC) recognition. It is very susceptible to fungal disease, and it is subjected to a defined management protocol in the field. Winemaking could influence pesticide residues through different mechanisms. This work investigated the influence on pesticide residues of the winemaking process at the industrial level of the wine Vernaccia di Oristano. Thirty-five samples of grapes, two musts, and two vines (both liquid fraction and pellets) were analyzed by using a validated multiresidue LC-MS/MS (Liquid Chromatography with tandem mass spectrometry) method. Data obtained showed the presence in grapes juice of 16 pesticides (8 not allowed in the EU) with mandipropamid and mepanipyrim, the only ones with values higher than their MRL (maximum residue level). Pesticide residues decrease in must was related to the dilution effect due to mixing the grape samples. However, pellets analysis also confirmed the high affinity of pesticides for the suspended material (fenhexamid), whereas the increase in wine to a re-solubilization process from the lees during the fermentation step. The present paper highlighted the effectiveness of the technological process of winemaking to decrease pesticide residues compared to the raw material. |
format | Online Article Text |
id | pubmed-8228017 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2021 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-82280172021-06-26 Effect of the Technological Process from Vine to Wine on Pesticide Residues in Vernaccia di Oristano Cultivar Corrias, Francesco Taddeo, Riccardo Arru, Nicola Angioni, Alberto Foods Article Vernaccia is a white grape mostly used to produce a distinct wine protected by the controlled designation of origin (DOC) recognition. It is very susceptible to fungal disease, and it is subjected to a defined management protocol in the field. Winemaking could influence pesticide residues through different mechanisms. This work investigated the influence on pesticide residues of the winemaking process at the industrial level of the wine Vernaccia di Oristano. Thirty-five samples of grapes, two musts, and two vines (both liquid fraction and pellets) were analyzed by using a validated multiresidue LC-MS/MS (Liquid Chromatography with tandem mass spectrometry) method. Data obtained showed the presence in grapes juice of 16 pesticides (8 not allowed in the EU) with mandipropamid and mepanipyrim, the only ones with values higher than their MRL (maximum residue level). Pesticide residues decrease in must was related to the dilution effect due to mixing the grape samples. However, pellets analysis also confirmed the high affinity of pesticides for the suspended material (fenhexamid), whereas the increase in wine to a re-solubilization process from the lees during the fermentation step. The present paper highlighted the effectiveness of the technological process of winemaking to decrease pesticide residues compared to the raw material. MDPI 2021-06-04 /pmc/articles/PMC8228017/ /pubmed/34199905 http://dx.doi.org/10.3390/foods10061295 Text en © 2021 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Corrias, Francesco Taddeo, Riccardo Arru, Nicola Angioni, Alberto Effect of the Technological Process from Vine to Wine on Pesticide Residues in Vernaccia di Oristano Cultivar |
title | Effect of the Technological Process from Vine to Wine on Pesticide Residues in Vernaccia di Oristano Cultivar |
title_full | Effect of the Technological Process from Vine to Wine on Pesticide Residues in Vernaccia di Oristano Cultivar |
title_fullStr | Effect of the Technological Process from Vine to Wine on Pesticide Residues in Vernaccia di Oristano Cultivar |
title_full_unstemmed | Effect of the Technological Process from Vine to Wine on Pesticide Residues in Vernaccia di Oristano Cultivar |
title_short | Effect of the Technological Process from Vine to Wine on Pesticide Residues in Vernaccia di Oristano Cultivar |
title_sort | effect of the technological process from vine to wine on pesticide residues in vernaccia di oristano cultivar |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8228017/ https://www.ncbi.nlm.nih.gov/pubmed/34199905 http://dx.doi.org/10.3390/foods10061295 |
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