Wine Residues Research Articles

Impact of Natural Phytosanitary Product Residuals on Yeast Fermentation Performance and Wine Composition.

Although phytosanitary treatments are necessary to protect grapes from parasitic diseases, consumers are increasingly concerned about the use of synthetic phytosanitary products and their possible residues in wine. Pre-harvest phytosanitary treatments are often inevitable, and consequently downtime is required to avoid possible residues on the grapes. Instead, natural phytosanitary products, such as essential oil (EO)-based products, can be applied close to the harvest without specific restrictions, with results that are not only technically convenient but also more attractive for the consumers. Because of the high antimicrobial activity of EO products, in the present study we evaluated the effect of different residual amounts of two new EO-based phytosanitary products on the alcoholic fermentation and the chemical composition of the final fermented products. In particular, two EO-based new formulations, exploitable in organic viticulture management, were evaluated. Increasing concentrations of each formulation were tested during laboratory scale fermentations and in comparison with synthetic and natural commercial phytosanitary products. Growth and fermentation kinetics of a commercial yeast strain of Saccharomyces cerevisiae and the chemical and sensory profiles of the final products were evaluated. Both new formulations showed no significant impact on the growth and fermentation kinetic of S. cerevisiae at any of the concentrations tested. In all trials, alcoholic fermentation was completed in 15 days. Instead, a different chemical composition of the final products was observed. Therefore, these new products might represent an interesting alternative tool to the conventional phytosanitary treatments, being applicable close to the harvest without negative impacts on the kinetics of alcoholic fermentation and also being more acceptable to wine consumers.

From Waste to Wealth: Exploring the Bioactive Potential of Wine By-Products-A Review.

The present paper explores the biological potential of bioactive compounds present in wine industry wastes, highlighting their valorization to promote sustainability and circular economy. Wine by-products, such as grape pomace and vine shoots, contain a high concentration of polyphenols, flavonoids, anthocyanins and other phytochemicals with antioxidant, anti-inflammatory and anticarcinogenic properties. Both conventional extraction methods, such as solid-liquid extraction, and emerging technologies, including enzyme-assisted extraction, ultrasound-assisted extraction, supercritical fluid extraction, microwave-assisted extraction, pressurized liquid extraction, high-hydrostatic-pressure extraction, and deep natural solvent-assisted extraction (NaDES), are discussed. In addition, the preservation of polyphenolic extracts by microencapsulation, a key technique to improve the stability and bioavailability of bioactive compounds, is addressed. The combination of advanced extraction methods and innovative preservation techniques offers a promising perspective for the valorization of bioactive compounds from wine residues, driving sustainability and innovation in the industry.

Pesticides and winemaking: A comprehensive review of conventional and emerging approaches.

The use of pesticides in viticulture may play a crucial role in ensuring the health and quality of grapes. This review analyzes the most common pesticides used, illustrating their classification and toxicity, and their variations throughout the winemaking process. Fungicides are generally harmless or mildly toxic, whereas insecticides are classified as either highly or moderately hazardous. Potential alternatives to synthetic pesticides in wine production are also reviewed, thereby including biopesticides and biological agents. Analytical methods for detecting and quantifying pesticide residues in wine are then described, including liquid chromatography and gas chromatography coupled with mass spectrometry. This review also discusses the impact of the winemaking process on pesticide content. Pesticides with strong hydrophobicity were more likely to accumulate in solid byproducts, whereas hydrophilic pesticides were distributed more in the liquid phase. Grape's skin contains lipids, so hydrophobic pesticides adsorb strongly on grape surfaces and the clarification has been shown to be effective in the reduction of hydrophobic compounds. Therefore, the final wine could have more quantities of hydrophilic pesticides. Alcoholic fermentation has been shown to be crucial in pesticide dissipation. However, pesticide residues in wine have been shown an antagonistic effect on yeasts, affecting the safety and quality of wine products. Therefore, proteomic and genomic analyses of yeast growth are reviewed to understand the effects of pesticides on yeast during fermentation. The last section describes new effective methods used in removing pesticides from grapes and wine, thereby improving product quality and reducing harmful effects.

Management of industrial wine residues: physicochemical, bacterial and fungal dynamics during composting processes

To foster a circular bioeconomy throughout the management of industrial solid wine residues in the wine industry, this work presents the physicochemical and microbiological dynamics of the composting process with white grape pomace, stalks and wastewater treatment plant sludge from the same winery. Three composting windrows of 41 m3 were constructed with 0, 10 and 20% sludge addition. Physicochemical parameters were assessed following the Test Method for the Examination of Composting and Compost (TMECC), and the diversity and dynamics of the bacterial and fungal communities involved in the composting process were assessed via a high-throughput sequencing metabarcoding approach. The addition of sludge increased the moisture content, bulk density, and pH after six months of turned windrow composting. No effect of sludge addition on the macronutrient composition of the compost was observed. The Shannon‒Wiener index differed among stages and treatments. Bacterial diversity increased over time, while the fungal community appeared to be highly affected by the thermophilic stage, which led to a reduction in diversity that slightly recovered by the end of the process. Furthermore, the sludge exhibited high bacterial diversity but very low fungal diversity. Consequently, the design of on-site biologically based strategies to better manage wine residues can produce soil amendments, improve fertilization, reclaim damaged soils, and ultimately reduce management costs, making composting an economically attractive and sustainable alternative for waste management in the wine industry.Graphical

Enhancing Nitrate Removal With Industrial Wine Residue: Insights From Laboratory Batch and Column Experiments Using Chemical, Isotopic and Numerical Modeling Tools

AbstractAgricultural run‐off exposes recipient water bodies to nitrate (NO3−) pollution. Biological denitrification is a suitable method for removing NO3− in water resources that can be induced by the use of industrial organic liquid waste as an electron donor source. In light of this, batch and column laboratory experiments were performed to assess the potential of two industrial wine residues (lías and vínico) to induce biological denitrification of NO3− contaminated water from a constructed wetland and to evaluate the efficiency of these treatments using chemical and isotopic tools. In batch experiments (performed at a C/N ratio of 1.25), vínico was not efficient enough in removing N species, attenuating only 35% NO3− and was not used in column experiments. In similar experimental conditions, lías completely removed N species from water in both batch and column experiments. The calculated isotope fractionation (ε15NNO3 and ε18ONO3) was the same in both batch and column experiments biostimulated with lías and differed from those for vínico. The isotopic data confirmed that denitrification was the principal NO3− attenuation pathway in all the experiments. The isotopic fractionation can be later applied to field studies to quantify the efficiency of biologically enhanced denitrification. A numerical geochemical model that accounts for the changes in nitrate, nitrite concentration and isotopic composition due to the degradation of lías and vínico, including transport in the case of the column experiment, was performed to simulate the experimental results and can be up‐scaled in field treatments.

Extraction of flavonoids from black mulberry wine residues and their antioxidant and anticancer activity in vitro

Enhancing the valorization of fruit processing by-products is pivotal for advancing the industry. Black mulberry wine residues, a by-product, contains some bioactive compounds, yet its antioxidant and anticancer potentials remain unverified. In this study, ultrasound-assisted enzymatic extraction was optimized by response surface methodology to obtain the flavonoids extracts from black mulberry wine residues, whose antioxidant capacity and anti-cancer activity in vitro was investigated. The results showed that under the optimal extraction conditions (enzyme ratio at pectinase:cellulose = 2:1, mixed enzyme concentration 0.31 mg/mL, enzymatic hydrolysis temperature 55.35 °C, enzymatic hydrolysis time 79.03 min, and ultrasonic time 22.71 min), the extracts from black mulberry wine residues (BMWR-E) reached 5.672 mg/g. At a concentration of 1.2 mg/mL, BMWR-E exhibited strong DPPH and hydroxyl radical scavenging activities. At a concentration of 2.5 mg/mL, BMWR-E showed a strong superoxide anion radical scavenging capacity, with no significant distinction compared to the positive control group (Vitamin C) (p > 0.05). Cell viability assay results showed that BMWR-E was non-toxic to normal BRL-3A cells when applied at concentrations of 0.1–0.3 mg/mL for an incubation period of 24 h, but BMWR-E exhibited the ability to inhibit the proliferation of HepG2 cells. At concentrations of 0.2 mg/mL and above, BMWR-E could induce late apoptosis of HepG2 cells by increasing the protein expression levels of Bax, caspase-3, and caspase-12, reducing the protein expression levels of Bcl-2, inducing cell cycle arrest at G0/G1 phase, thereby inhibiting the proliferation of HepG2 cells. The bioactive properties make BMWR-E possess potential in developing new antioxidants and anti-cancer agents, which would significantly enhance the economic worth of agricultural by-products in product processing. This research can improve the utilization rate of agricultural product processing by-products and protect the environment.

Synthesis and evaluation of a chitosan nanomaterial as efficient sorbent for determination of fungicide residues in waters and wine by liquid chromatography high resolution mass spectrometry.

In the present study a novel, cost-effective, environmentally friendly, and efficient analytical method was developed to analyze fungicide residues in water and wine. The method relies on the application of a newly developed sorbent nanomaterial named Nano-Cs-NAT, synthesized by modifying chitosan, a naturally occurring, low-cost polysaccharide, through grafting with two acrylic monomers and a cross-linker. Nano-Cs-NAT was introduced as analytical sorbent for Dispersive Micro Solid Phase Extraction (D-μ-SPE) before Liquid Chromatography-Orbitrap High-Resolution Mass Spectrometry (LC-Orbitrap HRMS) analysis of twelve fungicides commonly used in viticulture (among the others, triazoles, strobilurines and N-substituted imidazoles). Characterization of the sorbent was conducted, confirming the successful acrylation of chitosan. A multivariate approach was employed to optimize D-μ-SPE extraction parameters. The material was found to be highly effective in simultaneously purifying and concentrating the target analytes, enhancing overall analytical efficiency and sensitivity. The Nano-Cs-NAT-D-μ-SPE-LC-Orbitrap-HRMS method was thoroughly validated, exhibiting good recoveries (72-104%), reproducibility (average RSD ≤ 6%) and repeatability (average RSD ≤ 7%). It also achieved low limits of detection (LOD) in river water (average LOD of 0.04 μg L-1) and wine (average LOD of 0.72 μg kg-1), highlighting its potential for routine fungicide residue analysis. This developed method addresses environmental and food safety concerns by providing an efficient solution for detecting fungicide residues in waters and wine.

Tracing the origins of phosphonate residues in organic vineyards: A novel analytical approach

In the European Union, organic viticulture faces enormous challenges in controlling grapevine downy mildew since the ban on inorganic phosphonates or phosphonic acid in 2013. However, inorganic phosphonate is still detected in organic wines, although the responsible winegrowers often pledge that they had not sprayed phosphonate-containing products in their vineyards. Among several hypotheses on the origin, the emergence of phosphonate from the soil, e.g., due to preceding applications or from contaminated groundwater, is in discussion. This study investigates whether an analytical differentiation of the origin of phosphonate in the plant or the final product might be feasible by examining leaf and petiole tissue. A total of 908 leaf and petiole samples of various grapevine cultivars were collected from a container vine experiment as well as from four experimental vineyard sites in Germany, on which phosphonate was either sprayed onto the plants as part of crop protection (all experiments), applied to the soil (container experiment only) or present as residue from previous applications (vineyard experiments). Phosphonate concentrations in leaves and petioles depended strongly on whether plants had been sprayed or had taken up phosphonate from the soil. Therefore, an index was created and tested using independent datasets from different geographical locations, based on the concentrations found in leaves and petioles. Index accuracy was at 99.1% correct classifications when distinguishing phosphonate origin from the soil versus that from foliar spraying. Furthermore, phosphonate uptake from the soil was shown to allow considerable phosphonate concentrations in the berries and musts, rendering associations of phosphonate residues in wines with accusations of an actual foliar application highly questionable. In brief, our data and index might provide an approach for identifying the source of phosphonate contamination in the grapevine plant and, if suitable sample material is available, also the related products.

Non-target impact of imidacloprid residues on wine aroma characteristics assessed by GCxGC-TOF/MS analysis and its residual transformation in vinification by UHPLC-Orbitrap-MS analysis

Grapes are a commercially important fruit crop worldwide. The use of pesticides for the control of insects and diseases is prevalent in commercial vini-viticulture. However, pesticide residues are known to impact wine quality significantly. The impact of imidacloprid residues on wine flavor was assessed by GCxGC-ToF/MS. Imidacloprid was applied at the recommended dose (SD) and ten times SD (10RD). Substantial degradation of imidacloprid residues was recorded from grape to wine, with 5.79% to 8.95% transfer rates and processing factors ranging between 0.08 and 0.13. The degradation pathway of imidacloprid was established by UHPLC-Orbitrap-LC/MS in wine with its identified metabolites as 6-chloronicotinic acid, desnitro imidacloprid, and imidacloprid-urea. Imidacloprid residue impacted wine flavor compounds, acids, esters, and alcohols. Glycolysis, pyruvate, glyoxylate, and dicarboxylate were the most significantly affected pathways. Volatiles, viz., phenol 3-(trifluoromethyl), acetic acid hydroxy, and ethyl acetate, were identified as biomarkers for imidacloprid residues in wine.

Red wine processing-derived Brazilian Alicante bouschet grape skin as a promising ingredient for cereal bars production.

Grape skin is a wine by-product with a high fiber and phenolic compound content, with potential application as an ingredient in food products. This work aimed to study the hedonic and sensory perception of the consumer using the Check-all-that-apply about cereal bars made with grape skin flour (GSF) obtained from wine residue. Grape skin flour with different granulometric ranges (coarse and fine) was added to the cereal bars in different proportions (10, 15, and 20%) to replace the oat flakes present in the formulation. Sensory acceptance results showed that all bars had good acceptance scores (>6.42) and presented different sensory profiles. The cereal bar containing 15% of coarse GSF had good sensory acceptance with attributes "few dark spots," "light color," and "softer," with desirable sensory characteristics and from the nutritional point of view with high fiber content and bioactive compounds and it was considered the best formulation. Therefore, the incorporation of wine by-products in cereal bars showed excellent acceptability and the possibility of insertion in the market.

Influence of addition and proportion of blueberry wine residue on dough characteristics

ABSTRACT Blueberry wine residue was added to low-gluten flour in proportions of 0, 2, 4, and 6%, and the effect on dough properties was studied. The addition of blueberry wine residue reduced the final viscosity and retrogradation value of low-gluten flour dough, and changed the water absorption, formation time, textural characteristics, and colour difference. With increasing amounts of blueberry wine residue, the water absorption, pasting temperature, formation time, hardness, colour, and luster of the dough gradually increased, whereas the stability time, final viscosity, retrogradation value, and chewiness gradually declined. When the amount of blueberry wine residue was 4%, the resulting dough properties were more suitable for the processing of dough products. This study provides a theoretical reference for the application of blueberry wine residues in food.

Molecular evidence for new foodways in the early colonial Caribbean: organic residue analysis at Isla de Mona, Puerto Rico

Ceramic objects account for over 90% of the cultural material recovered from archaeological sites in the Caribbean. However, little research has been conducted on molecular evidence for past food production from these same vessels. Forty ceramic sherds from Isla de Mona have been analysed by GC–MS and GC-C-IRMS in order to address questions surrounding foodways in the Greater Antilles prior to and post European arrival. We evaluate evidence for dietary changes to illuminate aspects of cultural exchange between Indigenous populations and the first generations of Spanish colonists. Here, we show that plant residues are found in a variety of pottery forms, with some evidence for non-ruminant and ruminant fats. The dearth of marine biomarkers is curious given the volume of fish bones found in archaeological contexts on Isla de Mona and may offer evidence for spit-roasting, pit-roasting, or the use of a ‘barbacoa’ to cook fish on the island. The ubiquity of plant residues in a variety of pottery forms may relate to the large-scale cultivation and export of cassava (Manihot esculenta) from the island. A Spanish olive jar revealed evidence of wine residues, which may constitute the earliest detection of wine residues in pottery found in the Americas.

An Overview on Management and Valorisation of Winery Wastes

As we address important societal needs, the circular economy equips us with the means to jointly combat climate change and biodiversity loss, including the revaluation of waste. The wine-making process is a huge generator of waste, creating problems for manufacturers every year; therefore, an appropriate management and valorisation of winery wastes are crucial, even if it is difficult. This results from the hardship of disposing of grape marc, which is considered a pollutant for the environment. In the past, the simplest option for this waste disposal was the payment of a fee around EUR 3000, which recently increased up to EUR 30,000–40,000. Several environmentally friendly technologies have been proposed for the recovery of cellar waste. Fermentation of grape residue, pruning, or wine-making lees have been reported to yield lactic acid, surfactants, xylitol, ethanol, and other compounds. In addition, grape pulp and seeds are rich in phenolic compounds, which have antioxidant properties, and tartaric acid from vinasse can be extracted and marketed. Additionally, complex phenol mixtures, such as those found in wine residues (seeds, bark, stems, or leaves), are effective as chemotherapeutic agents and can be used in medicine. In this review, the potential of using wine-making by-products, extracts, and their constituent parts as raw materials for adsorbents, biopolymers, natural reinforcing fillers, and sustainable energy production will be a key point of discussion. An overview on how wine producers, based on wine and wastes chemistry, can implement the circular economy as an alternative to the conventional linear economy (make, use, dispose) will be provided.

Material Evidence of Sediments Recovered from Ancient Amphorae Found at the Potaissa Roman Fortress

Methods for material investigation are powerful tools that allow specialists to elucidate important aspects regarding ancient artifacts such as the Roman amphorae deposits discovered at Potaissa Fortress in Turda, Romania. Archeological debate states that the deposit contained olive oil and wine amphorae, but no material evidence has been presented until now. The current research is focused on the most representative large amphora fragments found in the Potaissa deposit, with a significant amount of sediment on their walls, to give archeologists the material proof to elucidate their debate. Sediment was collected from each fragment and subjected to complex analysis. XRD investigation combined with cross-polarized light microscopy demonstrated mineral particles such as quartz, clay (muscovite and traces of biotite), and calcite. Quartz and calcite particles have a rounded shape and diameters in a range of 20-200 µm, and clay particles have a lamellar shape and dimensions from 1 to 20 µm, a fact confirmed by SEM microscopy. Sample 2 presented a large amount of amorphous phase followed by Samples 1 and 3, with a low amount of organic phase. FTIR investigation confirms organic phase presence owing to strong absorption bands regarding C-H, C=O, and O-H chemical bonds related to aliphatic compounds in Sample 2, and to some decayed wine residue in Samples 1 and 3. EDS elemental analysis was used for organic particle identification in the amphora sediments and to obtain a correlation with their microstructure. GC-MS investigation showed volatile compounds related to wine residue for Samples 1 and 3 and decomposed fats for Sample 2. Tartaric and malic acid were identified by HPLC in Samples 1 and 3, which are wine biomarkers. The correlation of all experimental results concludes with no doubt that Amphora 2 contained olive oil and Amphorae 1 and 3 contained wine in ancient times.

Efficacy of preharvest application of biocontrol agents against gray mold in grapevine.

The use of biocontrol agents (BCAs) represents a promising alternative to conventional methods for the management of gray mold in vineyards during the berry ripening stage. The main advantages of BCAs are the short preharvest interval and lack of chemical fungicide residues in wine. In this study, eight commercial BCAs (based on different Bacillus or Trichoderma species and strains, Aureobasidium pullulans, Metschnikowia fructicola, and Pythium oligandrum) and a reference fungicide (boscalid) were applied to a vineyard during berry ripening over three seasons to evaluate the dynamics over time in terms of their relative efficacies in gray mold control. At 1-13 days after application of BCAs to the berry surfaces in field conditions, the berries were collected and artificially inoculated with conidia of Botrytis cinerea under controlled laboratory conditions, and gray mold severity was observed after 7 days of incubation. Significant differences were observed in gray mold severity among years, according to the number of days the BCAs grew on the berry surface before B. cinerea inoculation, and the season by day interaction (altogether accounting for >80% of the experimental variance). The variability in BCA efficacy was closely related to the environmental conditions at the time of application and in the following days. Overall, the BCA efficacy increased with the degree days accumulated between BCA application in the vineyard and B. cinerea inoculation in the dry (no rain) periods (r = 0.914, P = 0.001). Rainfall and the associated drop in temperature caused a relevant reduction of BCA efficacy. These results demonstrate that BCAs are an effective alternative to conventional chemicals for the preharvest control of gray mold in vineyards. However, environmental conditions can considerably affect the BCA efficacy.

Distribution pattern, removal effect, transfer behavior of ten pesticides and one metabolite during the processing of grapes

Grapes' growth and processing conditions have various effects on pesticides with different physicochemical properties. Therefore, it is important for the healthy human diet to investigate pesticide residue behavior. To explore the relationship between pesticide residue behavior and physicochemical properties, the distribution of ten pesticides and one metabolite on grape peel and pulp was examined and the results showed that pesticides with low octanol–water partition coefficient (Kow) were more likely to be transferred to the pulp as the harvest interval increases. The removal methods were ranked according to pesticide removal effectiveness as follows: peeling > ozone water washing > tap water washing. Furthermore, the logKow played a key role in pesticide transfer rates during the juicing and winemaking. Notably, drying was the process of increasing pesticide residues. Additionally, the prediction models for the PFs of the pesticides in the juicing and winemaking processes were constructed as PFj = 0.952–0.116logKow (r = 0.886) and PFw = 0.736–0.143logKow (r = 0.959) by stepwise regression analysis. The prediction models recommended that Kow could be used to predict pesticide residues in grape juice and wine, which can predict the effect of pesticide physicochemical properties on PFs.

Machine Learning-Assisted Synchronous Fluorescence Sensing Approach for Rapid and Simultaneous Quantification of Thiabendazole and Fuberidazole in Red Wine.

Rapid analysis of components in complex matrices has always been a major challenge in constructing sensing methods, especially concerning time and cost. The detection of pesticide residues is an important task in food safety monitoring, which needs efficient methods. Here, we constructed a machine learning-assisted synchronous fluorescence sensing approach for the rapid and simultaneous quantitative detection of two important benzimidazole pesticides, thiabendazole (TBZ) and fuberidazole (FBZ), in red wine. First, fluorescence spectra data were collected using a second derivative constant-energy synchronous fluorescence sensor. Next, we established a prediction model through the machine learning approach. With this approach, the recovery rate of TBZ and FBZ detection of pesticide residues in red wine was 101% ± 5% and 101% ± 15%, respectively, without resorting complicated pretreatment procedures. This work provides a new way for the combination of machine learning and fluorescence techniques to solve the complexity in multi-component analysis in practical applications.

Stereoselective behavior and residues of the imazalil during strawberry growth and strawberry wine production

Imazalil is a chiral fungicide widely used to protect strawberries against gray mold, which may pose threats to food safety. This study aims to investigate the stereoselective behavior of imazalil during strawberry growth and strawberry wine production. A method was proposed and validated for the extraction and quantitative analysis of imazalil residues in strawberry, strawberry pomace, and strawberry wine by using ultra-high performance liquid chromatography-tandem mass spectrometry. The method exhibited mean recoveries ranging from 86.2% to 119.7% with relative standard deviations of 0.1–11.3%. The dissipation curve of imazalil during strawberry growth followed the first-order kinetic model with a half-life ranging from 6.5 to 7.1 days. Significant enantioselectivity of imazalil was observed in strawberry grown under field conditions and strawberry wine production process, with enantiomeric fraction values ranging from 0.51 (2 h) to 0.42 (27d) and from 0.48 (0d) to 0.52 (10d), respectively. (+)-imazalil was preferentially degraded in strawberry under field conditions, while (−)-imazalil was preferentially degraded during the fermentation process. The processing factor was lower than 1 for each procedure, indicating that the wine-making process can reduce imazalil residue in strawberry. These findings may facilitate a more accurate risk assessment of imazalil and provide important guidance for the safe and efficacious use of imazalil in agriculture.

Reducing possibly synthetic fungicide input by using vigor thresholded NDVI as early risk indicator of <i>Botrytis</i> bunch rot in vineyards

Botrytis bunch rot (BBR) is a major disease occurring in vineyards worldwide. Its control, still largely based on synthetic fungicide sprayings at pre-determined intervals, often leads to residues in grapes and wines that may negatively affect the environment and/or human health. To rationalise BBR management, early disease risk indicators were developed and evaluated in field experiments carried out between 2010 and 2019 in both France and Chile.

Multi-residue method validation, processing factor and monitoring of thirteen targeted fungicide residues in the process of wine making

Transfer rate and processing factor (PF) for thirteen most commonly recommended fungicides in grape is assessed during wine making. Validated a rapid and cost effective multi-residue method for thirteen fungicide residues in grapes, pomace and wine. The average recoveries varied 81.52–109.26%. Comparatively higher matrix effect was observed in pomace. The residues followed biphasic 1st+ 1st order dissipation with a half-life of 1–7 days. The transfer rates of residues to wine and pomace were 14.46–38.20% and 5.01–17.65%, respectively. The average PFs calculated for wine were 0.09–0.32 indicating significant reduction of residues in wine making. Monitoring data revealed less frequency in detection of residues in wine compared to grape offering more safety to consumers. The transfer rate and processing factor established provide reasonable data for reducing pesticide residues and the dietary risk factors associated with pesticide residues in wine.