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

•The acetate and ethyl ester content increased in the presence of fungicides.•Fresh fruit notes were higher in wines from treated grapes.•PCA test made it possible to separate the control wines from the treated ones. The individual effects of iprovalicarb, mepanipyrim, and tetraconazole on the volat...

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Bibliographic Details
Published in:Food chemistry 2023-03, Vol.403, p.134324-134324, Article 134324
Main Authors: Sieiro-Sampedro, Thais, Figueiredo-González, María, Garzón-Vidueira, Raúl, Cancho-Grande, Beatriz, González-Barreiro, Carmen, Cámara, Miguel A., Oliva, José, Rial-Otero, Raquel
Format: Article
Language:English
Subjects:
Aromatic profile
Critical conditions
Fungicides
Multivariate analysis
Oenological parameters
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Summary:•The acetate and ethyl ester content increased in the presence of fungicides.•Fresh fruit notes were higher in wines from treated grapes.•PCA test made it possible to separate the control wines from the treated ones. 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.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2022.134324