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

• Published in: Food chemistry 2015-03, Vol.170, p.401-406
• Main Authors: Oliva, J., Martínez-Gil, A.M., Lorenzo, C., Cámara, M.A., Salinas, M.R., Barba, A., Garde-Cerdán, T.
• Format: Article
• Language: English
• Subjects: Alcoholic fermentation; Aroma; Fermentation; Fungicides; Fungicides, Industrial - pharmacology; Fungicides, Industrial - therapeutic use; Grape; Odorants; Vitaceae; Vitis - chemistry; Vitis vinifera; Wine; Wine - analysis
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2014.08.056

•Effect of 6 fungicides on volatile composition of red wine in inoculated fermentation.•Kresoxim-methyl was the fungicide with the greatest effect on volatile composition.•The most influenced volatile compound by fungicide treatments was ethyl decanoate.•Diethyl succinate, decanoic acid, β-ionone, citronellol concentration was not changed. 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.