Pesticide residues identified in grape varieties

As the human population continues to grow there is an ever-increasing demand for food production, which means that more and more pesticides will be required to meet these needs. This trend is the same in the winemaking industry with pesticides being used in higher quantities year after year. As pesticides can produce harmful effects on human beings and the environment it is crucial to accurately understand how pesticides travel through the winemaking process. This research sought to monitor the pesticides from two grape varieties. The following six pesticides were analysed: oxathiapiprolin, myclobutanil, iprovalicarb, tebuconazole, chlorantraniliprole, and acetamiprid. Samples were extracted using the QuEChERS (quick, easy, cheap, effective, rugged, and safe) method and analysed for the residues of pesticides by liquid chromatography-tandem mass spectrometry. Results indicated that pesticides content in the grape samples ranged between 0.89 ng/g and 18.92 ng/g for Feteasca neagra grape variety. Similar for Cabernet Sauvignon grape values ranged between 0.66 ng/g and 8.24 ng/g. Overall, the recorded levels of pesticides were significantly below the EU maximum residue levels (MRL’s)

Management of Pesticides from Vineyard to Wines: Focus on Wine Safety and Pesticides Removal by Emerging Technologies

Grapevine (Vitis vinifera L.) represent an important crop, being cultivated in 2018 on 7.4 million hectares worldwide, and with a total production of 77.8 million tonnes. Grapes are susceptible to a large number of fungal pests and insects that may cause important economic losses, reduction of quality and undesired sensory characteristics in wines. A common practice in viticulture is the utilization of chemical reagents, as pesticides, that can insure constant production of high-quality grapes. The use of pesticides in vineyards is an old agricultural practice and although generally beneficial, some concerns are raising due to potential toxic compounds assimilation during wine consumption and human health risks. This chapter offers a complete overview of the most common pesticides used in vineyard and tracks them across grapes, winemaking stages and wines. The impacts of pesticide residues on phenolic compounds and volatile compounds are discussed in details, alongside with emerging technologies for removal of pesticide residues from grapes and wines

Evaluation of Aroma Compounds in the Process of Wine Ageing with Oak Chips

Many modern alcoholic beverages are subjected to ageing processes during which compounds extracted from wood contribute decisively to the overall beverage character. Wines represent a perfect example of beverage in which ageing is a crucial technological manufacturing step. During winemaking, producers accelerate chemical changes in wine composition by traditional and alternative methods, such as the use of oak wood barrels and/or oak wood chips. Our research aimed to investigate the overall volatile composition and sensory quality of red wines aged for two timeframes, namely, 1.5 and 3 months, and with two technological variants, i.e., American and French oak wood chips. Red grapes from the Feteasca neagra (Vitis vinifera) variety were harvested from a vineyard in the North-East region of Romania. Stir bar sorptive extraction and gas chromatography coupled with mass spectrometry (SBSE–GC–MS) was used to extract minor aromas present in wine samples. The results showed clear di erences between wines treated with American and French oak chips. Furthermore, ageing for 3 months increased the concentration of cis-whiskey lactone and guaiacol in American oak-treated wine samples. For wines aged with French oak chips, we observed higher concentrations of furfural, 5-methylfurfural, 4-vinylguaiacol, and trans-whiskey lactone. The increased presence of chemical compounds in wine aged with French oak chips generated prominent smoky, licorice, and toasty aromas, whereas in wines aged with American oak chips, notes of vanilla, toasty, and cacao aromas were noticed. Moreover, red wines aged with American and French oak chips were discriminated by chemometric analysis, which confirmed the evolution of aroma compounds

Volatilome fingerprint of red wines aged with chips or staves: Influence of the aging time and toasting degree

The influence on aroma compounds chips or staves and toasting degree have been analyzed in red wines aged for two periods of time. Ethyl propanoate, ethyl butanoate, ethyl octanoate, ethyl acetate, isoamyl acetate, isobutanol, 2-methyl-1-butanol, 2-phenylethanol, E-2-hexenol, octanal, nonanal, decanal, γ-nonalactone, furfural, 5-methylfurfural, 2-methoxy-4-vinylphenol and cis-whiskey lactone were the compounds that contribute the most to the aroma series profile. By means of principal components analysis, esters were related to the aging time; cis-whiskey lactone with the type of wood pieces and octanal, 5-methyl furfural and cis-whiskey lactone with the toasting degree. Star plot show that woody aroma compounds are dominant in wines aged with low toasting degree oak pieces, whereas medium plus toasted pieces increased the concentration of aroma compounds with fruity aroma descriptors. Wines with prominent fruity or woody aromas can be obtained depending upon the degree of toasting of wood pieces used for aging

Profilul aromatic bazat pevalorile activităţii odorante şi pe seriilor aromatice în vinurile roşii supuse diferitelor tipuri de maturare cuchips-uri din stejar american şi francez

Use of oak wood during the process of wine ageing is an ancient and common practice in most of the world’s wine producing regions. In this study, the contribution of a chemical compound to the aroma of a wine was evaluated by determining the odour activity value (OAV). OAV,was calculated as the ratio between the concentration of an individual compound and the perception threshold reported in the literature. The analytical aroma profile was established by using the OAVs of each odorant compounds exhibiting similar odor descriptor grouped in an aroma series. Majoraroma contributors in the Feteascăneagră wine aged with American and French oak chips were the fruity, chemistry, fatty and floral series followed by the woody series. Red wines analyzed at 1.5 and 3 months present similar behaviour,howeverwines aged with 5 g/L of French oak chips distinguished from the rest when using PC

Investigating Six Common Pesticides Residues and Dietary Risk Assessment of Romanian Wine Varieties

The food and environmental safety debate extends to the use of pesticides in agriculture including the wine sector, which is one of the most intensive pesticide users across the agricultural sector. Pesticide utilisation is a common agricultural practice to protect fruits and plants from pathogens and insects while maintaining high production levels. Grapevine is generally a crop that is subject to intensive phytosanitary treatments, and therefore, it can be assumed that pesticide residues will accumulate in the vine-shoots and, later on, end up in the grapes and wines. The aim of this study was to determine the pesticide content in red, rosé, and white wines after phytosanitary treatments applied in the vineyard and their impact on long-term dietary risks. The following six pesticides were analysed: oxathiapiprolin, myclobutanil, iprovalicarb, tebuconazole, chlorantraniliprole, and acetamiprid. Samples were extracted using the QuEChERS (quick, easy, cheap, effective, rugged, and safe) method and analysed for the residues of pesticides by liquid chromatography-tandem mass spectrometry. Results indicated that the observed pesticides in the wine samples ranged between 0.05 and 0.75 ng/g. Dietary risks due to pesticide residues for women and men were evaluated using the estimated daily intake (EDI), hazard quotient (HQ), and hazard index (HI) of wines. The HQs and HIs did not surpass the 1 value (HQ, HI < 1) for both women and men, denoting that the concentrations of pesticide residues in these wine samples do not pose any immediate risk to consumers. Moreover, a pesticide residue intake model (PRIMo) model analysis was conducted, and the results suggest that European adult consumers have a low pesticide residue intake due to moderate wine consumption. However, pesticide residue intakes have been associated with several human health problems and high toxicity levels, therefore reliable analytical methods to monitor their presence in horticultural crops is crucial for clean and safe food products and healthy consumers

Influența materialelor noi asupra compoziției chimice a vinului Muscat Ottonel

Nanotechnology is a rapidly evolving field of research with many potentially applications, such as advanced chemistry, medicine, energy production, as well as the food and wine making industry. The aim of this paper is to study the influence of mesoporous materials (MCM-41, SBA-15 and KIT-6) on the white wines physical-chemical parameters, turbidity, phenolic content and color. The used experimental wine was Muscat Ottonel from Bucium vineyard, harvested in 2014. Phenolic compounds were characterized by measuring the absorbance at 280 nm and browning index at 420 nm. The color parameters was analyzed spectrophotometrically with CIE Lch space method. The analyses showed that nanomaterials reduce the nephelometric turbidity units (NTU), which are related with protein content. Also, the results indicate that the total polyphenol index (TPI) of treated wine samples decrease

Volatilome fingerprint of red wines aged with chips or staves: Influence of the aging time and toasting degree

The influence on aroma compounds chips or staves and toasting degree have been analyzed in red wines aged for two periods of time. Ethyl propanoate, ethyl butanoate, ethyl octanoate, ethyl acetate, isoamyl acetate, isobutanol, 2-methyl-1-butanol, 2-phenylethanol, E-2-hexenol, octanal, nonanal, decanal, γ-nonalactone, furfural, 5-methylfurfural, 2-methoxy-4-vinylphenol and cis-whiskey lactone were the compounds that contribute the most to the aroma series profile. By means of principal components analysis, esters were related to the aging time; cis-whiskey lactone with the type of wood pieces and octanal, 5-methyl furfural and cis-whiskey lactone with the toasting degree. Star plot show that woody aroma compounds are dominant in wines aged with low toasting degree oak pieces, whereas medium plus toasted pieces increased the concentration of aroma compounds with fruity aroma descriptors. Wines with prominent fruity or woody aromas can be obtained depending upon the degree of toasting of wood pieces used for aging