The overall objective of this study was to investigate the effect of manual cluster thinning (CT) and the application of the growth regulator Prohexadione calcium (ProCa) on the phenolic composition and the sensory profile of Tempranillo and Grenache wines produced from treated vines in La Rioja (Spain). ProCa was applied at preblooming and CT was carried out at veraison in two consecutive years. Different physicochemical parameters and analyses of phenolic compounds were carried out in control, CT and ProCa grapes and wines and wine sensory was performed. Thinning treatments decreased crop yield, besides ProCa application reduced berry size, and berry weight. Color and phenolic composition of Grenache and Tempranillo wines in general were affected by thinning treatments, with an increase in anthocyanin, flavanol and flavonol concentrations. In sensory analysis, wines obtained from thinned vines presented higher values for several aromatic (e.g., white and yellow fruits, fresh flowers) and taste attributes (i.e., astringency, bitternes, persistence). CT and ProCa treatments resulted in an improvement in wine quality. In general, similar results in phenolic composition, sensory properties and quality of wines were obtained by manual and chemical cluster thinning. ProCa as a growth regulator may be an option for a quality vitiviniculture.
BACKGROUND: A quantitative, selective and sensitive high-performance liquid chromatographic method is described for the analysis of new fungicides cyprodinil, fludioxonil and their commercial formulation Switch in model solutions of must and wine, as well as samples during alcoholic fermentation. A study of the dissipation of residues was carried out.
BACKGROUND: A rapid, selective and sensitive gas chromatographic method is described for the analysis of four fungicides -pyrimethanil, metalaxyl, penconazol and dichlofluanid, widely used in vineyards -in must and wine, as well as samples during alcoholic fermentation. The effect of alcoholic fermentation on pyrimethanil concentration in synthetic and real musts was studied.
Fate and distribution of pyrimethanil, metalaxyl, dichlofluanid and penconazol fungicides from treated grapes intended for winemaking. Food Additives and Contaminants, 2009, 26 (02) were in contact with the fungicide solutions. Residues were mainly found in skins, with 31 percentages in skins ranged from 66.3 to 90.3 % of total residues. In pulp, these values 32 were ranged from 3.5 to 31.0 %. The overall methodology was applied to the 33 determination of pyrimethanil in Tempranillo grapes treated with the recommended 34 doses, respecting the safety period. Pyrimethanil residues found in treated grapes were 35 higher in the skin. In grapes collected within the safety period (21 days), the levels 36 found for fungicide residues were below Maximum Residues Levels. 37 38
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