New Study Examines Pesticide Residues in Wine and Juice
A 2026 Food Chemistry study tested 41 wines and 40 juice samples for 32 pesticide compounds. Four reconstructed raw-product results exceeded maximum residue levels. Chronic exposure remained within accepted limits, but three substances raised potential acute-risk questions.
A Slovenian market survey detected pesticide residues in more than half of the products analysed. The findings raise questions about monitoring and regulation, but do not establish a broad safety concern for wine.
What happened?
A new study published in Food Chemistry has validated an analytical method for detecting pesticide residues in fruit juice, vegetable juice and wine.
Led by Helena Baša Česnik of the Agricultural Institute of Slovenia, the research examined 81 commercial products: 34 fruit juices, six vegetable juices and 41 wines. Most originated in Slovenia, with only a small number of imported samples.
Using gas chromatography coupled with tandem mass spectrometry, known as GC-MS/MS, the researchers tested for 32 active compounds. Nine pesticides were detected across the complete sample group, with as many as five found in a single product.
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