Influence of the use of fungicides on the volatile composition of Monastrell red wines obtained from inoculated fermentation

  1. Oliva, J. 2
  2. Martínez-Gil, A.M. 1
  3. Lorenzo, C. 1
  4. Cámara, M.A. 2
  5. Salinas, M.R. 1
  6. Barba, A. 2
  7. Garde-Cerdán, T. 3
  1. 1 Universidad de Castilla-La Mancha
    info

    Universidad de Castilla-La Mancha

    Ciudad Real, España

    ROR https://ror.org/05r78ng12

  2. 2 Universidad de Murcia
    info

    Universidad de Murcia

    Murcia, España

    ROR https://ror.org/03p3aeb86

  3. 3 Instituto de Ciencias de la Vid y del Vino
    info

    Instituto de Ciencias de la Vid y del Vino

    Logroño, España

    ROR https://ror.org/01rm2sw78

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Journal:
Food Chemistry

ISSN: 0308-8146

Year of publication: 2015

Volume: 170

Pages: 401-406

Type: Article

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DOI: 10.1016/J.FOODCHEM.2014.08.056 SCOPUS: 2-s2.0-84908518077 WoS: WOS:000343780400054 GOOGLE SCHOLAR

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Abstract

The influence of six fungicides (famoxadone, fenhexamid, fluquinconazole, kresoxim-methyl, quinoxyfen and trifloxystrobin) on the volatile composition of red wines obtained from inoculated fermentation was studied. Although treatments were carried out under critical agricultural practices (CAP), the residues in the wines were below their maximum residue limit (MRL). Ethyl decanoate was the compound most influenced by these fungicides, while diethyl succinate, decanoic acid, β-ionone, and citronellol concentration were not changed with any of the treatments. The treatment of grapes with trifloxystrobin induced changes in only one volatile compound, and the variation in volatile composition of wines from grapes treated with fenhexamid, fluquinconazole and quinoxyfen compared to control wines was almost negligible invaluable. The treatment with famoxadone influenced more volatile compounds than the other ones, except for wine from grapes treated with kresoxim-methyl, which was the only wine that showed a big change in its aromatic composition.