A common residue from vineyard applications, fluoride can produce significant impediments to successful fermentation.Agrochemical Residues
Agrochemical residues resulting from the use of pesticides, herbicides, and fungicides are routinely monitored by many wineries as part of their ongoing quality control programs.
Oftentimes sluggish or stuck fermentations appear to be associated with fungicide residues.
The marketplace is placing additional pressure on wineries to document that their products are free from pesticide residues. Foreign governments routinely reject wine imports containing residual pesticide levels.
The legal departments of some wineries insist that, from a liability standpoint, documentation be maintained regarding the residue status of their products.
The USDA Maximum Residue Limits Database can be searched here
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