Appears in

Oxford Companion to Wine

Oxford Companion to Wine

By Jancis Robinson

Published 2006

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Residues of agrochemicals, the commercial preparations used in vineyards for the control of pests, diseases, or weeds, are that portion which is found on the grapes or in wine. Residues in viticulture and wine are typically different from those in other forms of agriculture and food processing. The time between application and harvest, known as the ‘withholding period’, commonly results in degradation of the agrochemical. Most of any remaining residue is likely to be eliminated with the skins after pressing, and more is removed or degraded during juice clarification, fermentation, and subsequent filtration.