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

Oliva, J.; Martínez-Gil, Ana M.; Lorenzo, Cándida; Cámara, M. A.; Salinas, M. Rosario; Barba, A.; Garde‐Cerdán, Teresa

doi:10.1016/j.foodchem.2014.08.056

Cited by 12 publications

(6 citation statements)

References 22 publications

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“…Notably, in this study, the concentration of citronellol decreased under paclobutrazol treatment. This was not consistent with the citronellol concentration changes reported by Oliva et al [44], which did not change following treatment with six fungicides. This difference was ascribed to the disparate mechanisms of paclobutrazol as a plant growth regulator.…”

Section: Gc-ms Quantitative Analysiscontrasting

confidence: 94%

Influence of Triazole Pesticides on Wine Flavor and Quality Based on Multidimensional Analysis Technology

Xiao

Chen

et al. 2020

Molecules

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Triazole pesticides are widely used to control grapevine diseases. In this study, we investigated the impact of three triazole pesticides—triadimefon, tebuconazole, and paclobutrazol—on the concentrations of wine aroma compounds. All three triazole pesticides significantly affected the ester and acid aroma components. Among them, paclobutrazol exhibited the greatest negative influence on the wine aroma quality through its effect on the ester and acid aroma substances, followed by tebuconazole and triadimefon. Qualitative and quantitative analysis by solid-phase micro-extraction gas chromatography coupled with mass spectrometry revealed that the triazole pesticides also changed the flower and fruit flavor component contents of the wines. This was attributed to changes in the yeast fermentation activity caused by the pesticide residues. The study reveals that triazole pesticides negatively impact on the volatile composition of wines with a potential undesirable effect on wine quality, underlining the desirability of stricter control by the food industry over pesticide residues in winemaking.

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Section: Gc-ms Quantitative Analysiscontrasting

confidence: 94%

Influence of Triazole Pesticides on Wine Flavor and Quality Based on Multidimensional Analysis Technology

Xiao

Chen

et al. 2020

Molecules

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“…It is well known that the yeasts species/strains present during must fermentation affect wine’s flavor and aroma [10–14], because they act differently on musts, yielding different metabolites in different amounts [15–19]. Yeast biodiversity in vineyards are mainly affected by the grapevine cultivar [20–22], viticultural and oenological practices [23–29], macro and microclimatic conditions [1,30–32] and the geographic location of the vineyard [20,33–35]. It has been generally thought that different regions and grapevine cultivars, under different farm management practices–different viticultural terroirs –may harbor distinctive yeast communities and populations.…”

Section: Introductionmentioning

confidence: 99%

Association between Grape Yeast Communities and the Vineyard Ecosystems

et al. 2017

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The grape yeast biota from several wine-producing areas, with distinct soil types and grapevine training systems, was assessed on five islands of Azores Archipelago, and differences in yeast communities composition associated with the geographic origin of the grapes were explored. Fifty-seven grape samples belonging to the Vitis vinifera grapevine cultivars Verdelho dos Açores (Verdelho), Arinto da Terceira (Arinto) and Terrantez do Pico (Terrantez) were collected in two consecutive years and 40 spontaneous fermentations were achieved. A total of 1710 yeast isolates were obtained from freshly crushed grapes and 1200 from final stage of fermentations. Twenty-eight species were identified, Hanseniaspura uvarum, Pichia terricola and Metschnikowia pulcherrima being the three most representative species isolated. Candida carpophila was encountered for the first time as an inhabitant of grape or wine-associated environments. In both sampling years, a higher proportion of H. uvarum in fresh grapes from Verdelho cultivar was observed, in comparison with Arinto cultivar. Qualitatively significant differences were found among yeast communities from several locations on five islands of the Archipelago, particularly in locations with distinctive agro-ecological compositions. Our results are in agreement with the statement that grape-associated microbial biogeography is non-randomly associated with interactions of climate, soil, cultivar, and vine training systems in vineyard ecosystems. Our observations strongly support a possible linkage between grape yeast and wine typicality, reinforcing the statement that different viticultural terroirs harbor distinctive yeast biota, in particular in vineyards with very distinctive environmental conditions.

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“…In addition to the toxic effect on humans, contaminants, such as fungicides in beverage production, may also delay alcoholic fermentation (Briz-Cid et al, 2018), and influence the composition of volatile compounds in wines (Oliva et al, 2015). Among fungicides, procymidone has been used for fighting diseases that affect vineyards worldwide, as shown by its occurrence in wines described by Čuš et al (2010a), Doulia et al (2016Doulia et al ( , 2017 and Romanazzi and Feliziani (2014).…”

Section: Introductionmentioning

confidence: 99%

Monitoring of mycotoxins and pesticides in winemaking

Giacomini

Cerqueira

Prímel

et al. 2023

Ciência Téc. Vitiv.

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This study monitored concentrations of both pesticides 2,4-dichlorophenoxyacetic acid (2,4-D) and procymidone, and mycotoxin ochratoxin A (OTA) in stages of the winemaking process. Sampling was carried out in the usual vinification process of red wine in a winery between the steps to obtain must and alcoholic fermentation. The highest transference of contaminants in the process occurred in the crushing step to 2,4-D (100%) and maceration to OTA and procymidone (100%). Removal of contaminants in the winemaking process corresponded to 100%, with a half-life (T1/2) longer for procymidone (216.5 h) and shorter for 2,4-D (38.5 h) and OTA (96 h). The processing factors (PFs) (0) for the contaminants, together with the data obtained, characterize winemaking as a process of reducing mycotoxin and pesticides. Results highlight the importance of fermentation to reduce contaminants and that yeasts promote detoxification

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

Cited by 12 publications

References 22 publications

Influence of Triazole Pesticides on Wine Flavor and Quality Based on Multidimensional Analysis Technology

Influence of Triazole Pesticides on Wine Flavor and Quality Based on Multidimensional Analysis Technology

Association between Grape Yeast Communities and the Vineyard Ecosystems

Monitoring of mycotoxins and pesticides in winemaking

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