Dissipation of Fungicide Residues during Winemaking and Their Effects on Fermentation and the Volatile Composition of Wines

  1. Noguerol-Pato, R. 2
  2. Fernández-Cruz, T. 2
  3. Sieiro-Sampedro, T. 2
  4. González-Barreiro, C. 2
  5. Cancho-Grande, B. 2
  6. Cilla-Garciá, D.-A. 1
  7. Garciá-Pastor, M. 1
  8. Martínez-Soria, M.-T. 1
  9. Sanz-Asensio, J. 1
  10. Simal-Gándara, J. 2
  1. 1 Universidad de La Rioja
    info

    Universidad de La Rioja

    Logroño, España

    ROR https://ror.org/0553yr311

  2. 2 Universidade de Vigo
    info

    Universidade de Vigo

    Vigo, España

    ROR https://ror.org/05rdf8595

Revista:
Journal of Agricultural and Food Chemistry

ISSN: 0021-8561

Ano de publicación: 2016

Volume: 64

Número: 6

Páxinas: 1344-1354

Tipo: Artigo

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DOI: 10.1021/ACS.JAFC.5B05187 SCOPUS: 2-s2.0-84958811423 WoS: WOS:000370583900015 GOOGLE SCHOLAR

Outras publicacións en: Journal of Agricultural and Food Chemistry

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Estudio de la disipación en campo y en vinificación de fungicidas de última generación y su influencia sobre la evolución de las fermentaciones Estudios degradativos.

2012/00009/001

Resumo

The effects of four fungicides commonly used for the control of fungal diseases in vines and grapes in the course of winemaking were tested. The concentration of fungicide residues was monitored throughout the process to establish their kinetics of dissipation. In all cases the percentages of dissipation were >68%, which shows the detoxificant effect of the winemaking process. On the other hand, the effect of the fungicide residues on the aroma composition of Tempranillo red wines was tested. To evaluate possible modifications on the aroma profile of wines, seven odorant series (ripe fruits, fresh fruits, lactic, floral, spicy, vinous, and herbaceous) were built from the odor activity values (OAVs) obtained for each volatile compound. Ripe fruits and fresh fruits were the major aromatic attributes in all Tempranillo red wines. These two odorant series registered the highest variations in their total OAVs with respect to the control wine, especially with the application of boscalid + kresoxim-methyl into vines, leading to a decrease in the ripe fruit and fresh fruit nuances of the resulting wines. Moreover, when the effect of these fungicides on the aroma of Tempranillo red wines was compared throughout two years (2012 and 2013), wines elaborated from grapes treated in the field with boscalid + kresoxim-methyl in 2013 displayed the highest variation in aroma profile with respect to control wine. © 2016 American Chemical Society.