Use of food industry by-products for the removal of fungicides from white wine

The removal of undesirable products, such as pesticides, from wines and other drinks certainly increases their quality and safety. Their removal with atoxic, selective and legally-recognized adsorbents as adjuvants can constitute an effective and relatively simple technique. The removal of seven fungicides (triadimenol, penconazole, fenarimol, iprodione, procymidone, vinclozolin and benalaxyl) from white wine was investigated using inorganic and organic matrices, formed from natural macromolecules. Based on the adequate aspecific adsorption obtained with lignin, some of the natural macromolecules (cellulose and chitin) were functionalised with alkylic and arylic residues. Benzoyl-cellulose at a concentration of 0.25-1%w/v gave a removal yield of 70 to 95% for all the pesticides mixed together at 1 mg/L each. It was particulary selective for iprodione, procymidone and vinclozolin with a removal yield of 85-90%, already at 0.25% of adsorbent in 3 h at 25°C. L'extraction des produits de contamination, comme les pesticides, du vin et autres boissons en utilisant des adsorbants non toxiques et autorises est un procede simple et efficace pour augmenter la qualite et la securite d'un produit alimentaire. 7 fongicides (triadimenol, penconazole, fenarimol, iprodione, procymidone, vinclozoline, benalaxyl) ont ete isoles du vin blanc par adsorption sur des macromolecules naturelles (lignine, cellulose, chitine): par exemple, la benzoyl-cellulose a une concentration de 0,25-1% p/v permet d'extraire 70 a 95% des tous les fongicides testes melanges a la dose de 1mg/l chacun.