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Various agrochemicals and pesticides are used in the vineyard to control pests, diseases and weeds, as well as for fertilization. If they are not completely degraded, they are found as residues on grapes. Most of them are removed during pressing together with the skins and during clarification of the must. A number of agents are used during vinification, which may also remain in the wine as residues. Maximum residue limits are set for certain substances or their degradation products (see ADI). Processing residues, some of which are further used for distillation or fertilisation, are marc (press residues) and tank bottoms (yeast residues after fermentation).

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