Avoiding fungicide residues in organic wine

Gabriela Wyss and Lucius Tamm

Sponsor(s)/Partners

BIO SUISSE, Bio Vin, Office for Food Inspection of the Cantons of Appenzell Auserrhoden, Appenzell Innerrhoden, Glarus and Schaffhausen, Delinat, Weinhandlung am Küferweg, and Coop.

Purpose

In response to laboratory tests conducted by government controlled entities in the year 2000 which detected levels of fungicides in organic wines, strategies were enacted to assist farmers in investigating the entrance pathways of the low level contaminants, checking the requirements for improvement and reducing these residues.

Methods

Researchers determined the causes of the residues using HACCP and a monitoring program and wrote an information sheet for distribution to the producers and cellers.

Results

Based upon findings the researchers concluded: organic and non-organic grapes processed in the cellar side-by-side account for the greatest risk of contamination; spraying of neighboring conventional fields is less of a risk provided that standard application guidelines are followed; and, there is a certain background level of pesticide contamination. Findings of critical control points in the cellar were implemented in inspection practices.