RT Journal Article
T1 Impact of mepanipyrim and tetraconazole in Mencía wines on the biosynthesis of volatile compounds during the winemaking process
A1 Sieiro Sampedro, Thais
A1 Figueiredo González, María
A1 González Barreiro, Carmen
A1 Simal Gándara, Jesús
A1 Cancho Grande, Beatriz
A1 Rial Otero, Raquel
K1 3309.29 Vino
K1 3309.10 Aroma y Sabor
K1 3309.92 Bioquímica y Microbiología de Los Procesos Fermentativos
AB The impact of fungicides mepanipyrim (Mep) and tetraconazole (Tetra) and their corresponding commercial formulations (Mep-Form and Tetra-Form) on the aroma composition of wines was assessed. Fungicide residues can affect the biotransformation of aroma precursors from grapes and/or the yeast metabolism. The results confirmed that both maximum residue levels (MRL and 2xMRL) of Mep promoted benzyl alcohol and 4-vinylguaiacol contents; while MRL and 2xMRL of Mep-Form promoted benzene derivatives (benzyl alcohol, benzaldehyde, and trans-isoeugenol), 2-phenylethanol and γ-nonalactone. The addition of Tetra (2xMRL) and Tetra-Form (MRL and 2xMRL) release higher contents of cis-3-hexen-1-ol and ethyl vanillate and affected yeast metabolism related to phenylacetaldehyde, 2-phenylethanol, methionol, capric acid, ethyl 2-methylbutyrate, ethyl isovalerate, ethyl monosuccionate, diethyl succinate and γ-butyrolactone production. Fungicide residues did not display higher variations in global odour activity values with respect to control wines, although some variations on the “floral”, “fruity”, “spicy” and “lactic” nuances could be sensed.
PB Food Chemistry
SN 03088146
YR 2019
FD 2019-12
LK http://hdl.handle.net/11093/6176
UL http://hdl.handle.net/11093/6176
LA eng
NO Food Chemistry, 300, 125223 (2019)
NO Fondo Europeo de Desarrollo Regional
DS Investigo
RD 18-ene-2025