The influence of fining agents on the removal of some pesticides from white wine of Vitis vinifera L. cv. Emir

The influences of fining agents (activated carbon, casein, kieselsol–gelatine, bentonite and polyvinylpolypyrrolidone) and their doses (low, middle, high) on the removal of six pesticides used in viticulture (vinclozolin, penconazole, α-endosulfan, imazalil, nuarimol and tetradifon) from white wine were investigated. The pesticides were added into white wine obtained from the Emir grape, and then the wine was clarified with the use of fining agents at low, middle and high doses. After the fining, extraction of pesticides from the wine was made by liquid–liquid extraction. Quantification and identification were performed by the multiresidual method using GC–MS and GC-ECD techniques. The effect of the fining agents on these pesticides ranged from little to large. Of the fining agents, activated carbon showed the largest effect on the removal of pesticides. The pesticide removal efficiencies of the fining agents were in the following order: activated carbon, casein, bentonite and kieselsol–gelatine. Polyvinylpolypyrrolidone (PVPP) had the least effect on the removal of pesticides. A linear relation was not found between fining agent doses and the amount of removed pesticides. α-Endosulfan, penconazole, imazalil and tetradifon were removed by the fining agents at the highest levels. Vinclozolin and nuarimol were the pesticides least affected, except activated carbon and casein.