The Effect of Clarifying Substances on the Content of Some Insecticides and Fungicides in White Wine

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Abstract
The effect of clarifying substances used in white winemaking (bentonite, charcoal, and K caseinate) on the decrease in concentration of three insecticides (Carbaryl, Dimethoate, and Tetrachlorvinphos) and three fungicides (Dichlofluanid, Folpet, and Vinclozolin) in white must and wine was studied. Charcoal induced a dramatic reduction (80% to 93%) in concentration of all the active principles except Dimethoate (40%). Little or no effects were induced by bentonite and K caseinate.

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