The influence of fining agents on the removal of some pesticides from wine

ABSTRACTMSc THESISTHE INFLUENCE OF FINING AGENTS ON THE REMOVAL OF SOMEPESTICIDES FROM WINEKemal ŞENDEPARTMENT OF FOOD ENDINERINGINSTITUTE OF NATURAL AND APPLIED SCIENCESUNIVERSITY OF ÇUKUROVASupervisor : Assoc. Prof. Turgut CABAROĞLUYear : 2005, Pages: 58Jury : Assoc. Prof. Turgut CABAROĞLUProf. Dr. Ahmet CANBAŞProf. Dr. M. Rifat ULUSOYIn this study, influences of fining agents (activated carbon, casein, kiselsol-gelatine, bentonite and polyvinylpolypyrrolidone) and their doses (low, middle, high)on the removal of six pesticides using in viticulture (vinclozolin, penconazole, α-endosülfan, imazalil, nuarimol and tetradifon) from white wine were investigated.In preliminary studies, were added into the white wine obtained from Emirgrape variety and then the wine was clarified by fining agents at low, middle andhigh doses. After the fining treatments, pesticides in wine were extracted by liquid-liquid extraction method and amounts of these pesticides were determined bymultiresidual method using gas chromatography-electron capture dedector (GC-ECD).According to the results, fining agents generally had little or large effect onthe removal of these pesticides from wine. Of the fining agents, activated carbonwithin fining agents showed the largest effect on the removal pesticides from thewine. Effect of casein, bentonite and kiselsol-gelatin, followed the effect of activatedcarbon. In contrast to influence of these agents, polyvinylpolypyrrolidone (PVPP)had the least effect on removal of pesticides. A lineer relation was not found betweenfining agent doses and removal of pesticides from wine. α-Endosulfan, penconazole,imazalil and tetradifon were the pesticides which were removed by the fining agentsat the highest concentration. Vinclozolin and nuarimol were the least affectedpesticide by the fining agents, except activated carbon and casein.KeyWords : pesticide residues, fining treatment, fining agent, wine