Contribution of critical doses of iprovalicarb, mepanipyrim and tetraconazole to the generation of volatile compounds from Monastrell-based wines.

Autor: Sieiro-Sampedro T; University of Vigo, Food and Health Omics, Department of Analytical and Food Chemistry, Faculty of Science, 32004 Ourense, Spain., Figueiredo-González M; University of Vigo, Food and Health Omics, Department of Analytical and Food Chemistry, Faculty of Science, 32004 Ourense, Spain., Garzón-Vidueira R; University of Vigo, Food and Health Omics, Department of Analytical and Food Chemistry, Faculty of Science, 32004 Ourense, Spain., Cancho-Grande B; University of Vigo, Food and Health Omics, Department of Analytical and Food Chemistry, Faculty of Science, 32004 Ourense, Spain., González-Barreiro C; University of Vigo, Food and Health Omics, Department of Analytical and Food Chemistry, Faculty of Science, 32004 Ourense, Spain. Electronic address: cargb@uvigo.es., Cámara MA; University of Murcia, Department of Agricultural Chemistry, Geology and Pedology, Faculty of Chemistry, Campus de Espinardo, 30100 Murcia, Spain., Oliva J; University of Murcia, Department of Agricultural Chemistry, Geology and Pedology, Faculty of Chemistry, Campus de Espinardo, 30100 Murcia, Spain., Rial-Otero R; University of Vigo, Food and Health Omics, Department of Analytical and Food Chemistry, Faculty of Science, 32004 Ourense, Spain.
Jazyk: angličtina
Zdroj: Food chemistry [Food Chem] 2023 Mar 01; Vol. 403, pp. 134324. Date of Electronic Publication: 2022 Sep 19.
DOI: 10.1016/j.foodchem.2022.134324
Abstrakt: The individual effects of iprovalicarb, mepanipyrim, and tetraconazole on the volatile composition and aromatic profile of Monastrell-based wines were evaluated. To date, no studies about the effect of these fungicides on Monastrell-based wines are available, and the effect on other grape varieties is also unknown. Fungicides were added separately in the cellar to the grape must at two concentration levels (4 and 10 mg/kg for iprovalicarb and mepanipyrim and 1 and 2.5 mg/kg for tetraconazole). The aromatic composition of the final wines was analysed by gas chromatography using flame ionisation and ion trap mass selective detectors. In the presence of fungicides, the most significant variations were observed for isoamyl acetate and 2-phenylethyl acetate (increasing between 20 and 43% compared with the control wine) and ethyl caprate and caprylate (increasing between 12 and 68%). Consequently, treated wines showed a higher global odourant intensity, with increased fresh fruit notes.
Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
(Copyright © 2022 The Author(s). Published by Elsevier Ltd.. All rights reserved.)
Databáze: MEDLINE
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