| Title: | Impact of mepanipyrim and tetraconazole in Mencia wines on the biosynthesis of volatile compounds during the winemaking process |
| Author(s): | Sieiro-Sampedro T; Figueiredo-Gonzalez M; Gonzalez-Barreiro C; Simal-Gandara J; Cancho-Grande B; Rial-Otero R; |
| Address: | "Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, CITACA, Faculty of Food Science and Technology, University of Vigo - Ourense Campus, E32004-Ourense, Spain. Electronic address: tsieiro@uvigo.es. Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, CITACA, Faculty of Food Science and Technology, University of Vigo - Ourense Campus, E32004-Ourense, Spain. Electronic address: mariafigueiredo@uvigo.es. Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, CITACA, Faculty of Food Science and Technology, University of Vigo - Ourense Campus, E32004-Ourense, Spain. Electronic address: cargb@uvigo.es. Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, CITACA, Faculty of Food Science and Technology, University of Vigo - Ourense Campus, E32004-Ourense, Spain. Electronic address: jsimal@uvigo.es. Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, CITACA, Faculty of Food Science and Technology, University of Vigo - Ourense Campus, E32004-Ourense, Spain. Electronic address: bcancho@uvigo.es. Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, CITACA, Faculty of Food Science and Technology, University of Vigo - Ourense Campus, E32004-Ourense, Spain. Electronic address: raquelrial@uvigo.es" |
| DOI: | 10.1016/j.foodchem.2019.125223 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "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 gamma-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 gamma-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" |
| Keywords: | "Chlorobenzenes/*pharmacology Fermentation Food Contamination/analysis Fruit/chemistry/drug effects/metabolism Fungicides, Industrial Odorants/analysis Pyrimidines/*pharmacology Triazoles/*pharmacology Vitis/chemistry/*drug effects/metabolism Volatile Orga;" |
| Notes: | "MedlineSieiro-Sampedro, Thais Figueiredo-Gonzalez, Maria Gonzalez-Barreiro, Carmen Simal-Gandara, Jesus Cancho-Grande, Beatriz Rial-Otero, Raquel eng England 2019/07/31 Food Chem. 2019 Dec 1; 300:125223. doi: 10.1016/j.foodchem.2019.125223. Epub 2019 Jul 23" |
