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Contribution of critical doses of iprovalicarb, mepanipyrim and tetraconazole to the generation of volatile compounds from Monastrell-based wines. Food Chem 2023; 403:134324. [DOI: 10.1016/j.foodchem.2022.134324] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2022] [Revised: 09/13/2022] [Accepted: 09/15/2022] [Indexed: 11/21/2022]
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2
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Search for Novel Lead Inhibitors of Yeast Cytochrome bc1, from Drugbank and COCONUT. Molecules 2021; 26:molecules26144323. [PMID: 34299598 PMCID: PMC8307329 DOI: 10.3390/molecules26144323] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2021] [Revised: 07/12/2021] [Accepted: 07/14/2021] [Indexed: 11/17/2022] Open
Abstract
In this work we introduce a novel filtering and molecular modeling pipeline based on a fingerprint and descriptor similarity procedure, coupled with molecular docking and molecular dynamics (MD), to select potential novel quoinone outside inhibitors (QoI) of cytochrome bc1 with the aim of determining the same or different chromophores to usual. The study was carried out using the yeast cytochrome bc1 complex with its docked ligand (stigmatellin), using all the fungicides from FRAC code C3 mode of action, 8617 Drugbank compounds and 401,624 COCONUT compounds. The introduced drug repurposing pipeline consists of compound similarity with C3 fungicides and molecular docking (MD) simulations with final QM/MM binding energy determination, while aiming for potential novel chromophores and perserving at least an amide (R1HN(C=O)R2) or ester functional group of almost all up to date C3 fungicides. 3D descriptors used for a similarity test were based on the 280 most stable Padel descriptors. Hit compounds that passed fingerprint and 3D descriptor similarity condition and had either an amide or an ester group were submitted to docking where they further had to satisfy both Chemscore fitness and specific conformation constraints. This rigorous selection resulted in a very limited number of candidates that were forwarded to MD simulations and QM/MM binding affinity estimations by the ORCA DFT program. In this final step, stringent criteria based on (a) sufficiently high frequency of H-bonds; (b) high interaction energy between protein and ligand through the whole MD trajectory; and (c) high enough QM/MM binding energy scores were applied to further filter candidate inhibitors. This elaborate search pipeline led finaly to four Drugbank synthetic lead compounds (DrugBank) and seven natural (COCONUT database) lead compounds—tentative new inhibitors of cytochrome bc1. These eleven lead compounds were additionally validated through a comparison of MM/PBSA free binding energy for new leads against those obtatined for 19 QoIs.
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Gava A, Emer CD, Ficagna E, Fernandes de Andrade S, Fuentefria AM. Occurrence and impact of fungicides residues on fermentation during wine production- A review. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2021; 38:943-961. [PMID: 33784228 DOI: 10.1080/19440049.2021.1894357] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
Continuous fungicide spraying is required to eliminate fungal pathogens on grapes. However, this practice is associated with several risks, including contamination and environmental imbalance, as well as toxicity to operators and the induction of resistance in pathogens. In addition, a strong correlation has been reported between the presence of fungicides and the occurrence of issues during alcoholic fermentation, resulting in negative impacts on the sensory quality of the final products. Numerous studies have evaluated residue concentrations of phytosanitary products in grapes, juices, and wines, and a significant number of studies have assessed the impact of different agrochemicals on bioprocesses. However, a review compiling the key results of these studies is currently lacking. This review incorporates results obtained in the last decade from research on the presence of fungicide residues, including azoxystrobin, boscalid, captan, copper, fenhexamid, folpet, pyraclostrobin, pyrimethanil and tebuconazole, and their effects on fermentation kinetics. Practical solutions to mitigate these problems, both in vineyards and industry, are also presented and discussed. This review highlights the constant high fungicidal agent concentrations (greater than 1 or 2 mg L-1) used throughout the winemaking process, with the impact of residues being of particular concern, especially with regard to their effect on yeast activity and the fermentation process. Thus, the adoption of methodologies that allow winemakers to control and trace these residues is an important step in avoiding or reducing fermentation problems throughout the winemaking process.[Figure: see text].
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Affiliation(s)
- Angelo Gava
- Programa de Pós-Graduação em Microbiologia Agrícola e do Ambiente, Universidade Federal do Rio Grande do Sul (UFRGS), Porto Alegre, RS, Brazil
| | - Cassandro Davi Emer
- Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos, Universidade de Passo Fundo (UPF), Passo Fundo, RS, Brazil
| | - Evandro Ficagna
- Instituto Federal de Educação, Ciência e Tecnologia do Rio Grande do Sul (IFRS), Campus Bento Gonçalves, Bento Gonçalves, RS, Brazil
| | - Saulo Fernandes de Andrade
- Programa de Pós-Graduação em Microbiologia Agrícola e do Ambiente, Universidade Federal do Rio Grande do Sul (UFRGS), Porto Alegre, RS, Brazil.,Programa de Pós-Graduação em Ciências Farmacêuticas, Universidade Federal do Rio Grande do Sul (UFRGS), Porto Alegre, RS, Brazil
| | - Alexandre Meneghello Fuentefria
- Programa de Pós-Graduação em Microbiologia Agrícola e do Ambiente, Universidade Federal do Rio Grande do Sul (UFRGS), Porto Alegre, RS, Brazil.,Programa de Pós-Graduação em Ciências Farmacêuticas, Universidade Federal do Rio Grande do Sul (UFRGS), Porto Alegre, RS, Brazil
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The effect of two antifungal commercial formulations on the metabolism of a commercial Saccharomyces cerevisiae strain and their repercussion on fermentation evolution and phenylalanine catabolism. Food Microbiol 2020; 92:103554. [DOI: 10.1016/j.fm.2020.103554] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/26/2019] [Revised: 03/10/2020] [Accepted: 05/27/2020] [Indexed: 02/06/2023]
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Briz-Cid N, Pose-Juan E, Nicoletti M, Simal-Gándara J, Fasoli E, Rial-Otero R. Influence of tetraconazole on the proteome profile of Saccharomyces cerevisiae Lalvin T73™ strain. J Proteomics 2020; 227:103915. [PMID: 32711165 DOI: 10.1016/j.jprot.2020.103915] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2020] [Revised: 07/14/2020] [Accepted: 07/17/2020] [Indexed: 11/16/2022]
Abstract
This work aimed to evaluate the modifications on the proteome profile of Saccharomyces cerevisiae T73™ strain as a consequence of its adaptive response to the presence of tetraconazole molecules in the fermentation medium. Pasteurised grape juices were separately supplemented with tetraconazole or a commercial formulation containing 12.5% w/v of tetraconazole at two concentration levels. In addition, experiments without fungicides were developed for comparative purposes. Proteome profiles of yeasts cultured in the presence or absence of fungicide molecules were different. Independently of the fungicide treatment applied, the highest variations concerning the control sample were observed for those proteins involved in metabolic processes, especially in the metabolism of nitrogen compounds. Tetraconazole molecules altered the abundance of several enzymes involved in the biosynthesis of amino acids, purines, and ergosterol. Moreover, differences in the abundance of several enzymes of the TCA cycle were found. Changes observed were different between the active substance and the commercial formulation. SIGNIFICANCE: The presence of fungicide residues in grape juice has direct implications on the development of the aromatic profile of the wine. These alterations could be related to changes in the secondary metabolism of yeasts. However, the molecular mechanisms involved in the response of yeasts to fungicide residues remains quite unexplored. Through this exhaustive proteomic study, alterations in the amino acids biosynthesis pathways due to the presence of the tetraconazole molecules were observed. Amino acids are precursors of some important higher alcohols and ethyl acetates (such as methionol, 2-phenylethanol, isoamyl alcohol or 2-phenylacetate). Besides, the effect of tetraconazole on the ergosterol biosynthesis pathway could be related to a higher production of medium-chain fatty acids and their corresponding ethyl acetates.
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Affiliation(s)
- Noelia Briz-Cid
- Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, CITACA-Agri-Food Research and Transfer Cluster, Campus Auga, University of Vigo, 32004-Ourense, Spain
| | - Eva Pose-Juan
- Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, CITACA-Agri-Food Research and Transfer Cluster, Campus Auga, University of Vigo, 32004-Ourense, Spain
| | - Maria Nicoletti
- Department of Chemistry, Materials and Chemical Engineering "Giulio Natta", Politecnico di Milano, Milan 20131, Italy
| | - Jesús Simal-Gándara
- Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, CITACA-Agri-Food Research and Transfer Cluster, Campus Auga, University of Vigo, 32004-Ourense, Spain
| | - Elisa Fasoli
- Department of Chemistry, Materials and Chemical Engineering "Giulio Natta", Politecnico di Milano, Milan 20131, Italy.
| | - Raquel Rial-Otero
- Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, CITACA-Agri-Food Research and Transfer Cluster, Campus Auga, University of Vigo, 32004-Ourense, Spain.
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Oliva J, Girón F, Cayuela JM, Mulero J, Zafrilla P, Cámara MÁ. Effect of fungicides on the yeast population during spontaneous fermentation in the vinification of monastrell grapes. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109816] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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Sieiro-Sampedro T, Briz-Cid N, Pose-Juan E, Figueiredo-González M, González-Barreiro C, Simal-Gándara J, Cancho-Grande B, Rial-Otero R. Tetraconazole alters the methionine and ergosterol biosynthesis pathways in Saccharomyces yeasts promoting changes on volatile derived compounds. Food Res Int 2020; 130:108930. [DOI: 10.1016/j.foodres.2019.108930] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2019] [Revised: 12/16/2019] [Accepted: 12/17/2019] [Indexed: 01/23/2023]
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Sieiro-Sampedro T, Pose-Juan E, Briz-Cid N, Figueiredo-González M, Torrado-Agrasar A, González-Barreiro C, Simal-Gandara J, Cancho-Grande B, Rial-Otero R. Mepanipyrim residues on pasteurized red must influence the volatile derived compounds from Saccharomyces cerevisiae metabolism. Food Res Int 2019; 126:108566. [DOI: 10.1016/j.foodres.2019.108566] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2019] [Revised: 07/01/2019] [Accepted: 07/14/2019] [Indexed: 12/14/2022]
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9
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Impact of fungicides mepanipyrim and tetraconazole on phenolic profile and colour of Mencía red wines. Food Control 2019. [DOI: 10.1016/j.foodcont.2018.11.035] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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10
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Pesticide Residues and Stuck Fermentation in Wine: New Evidences Indicate the Urgent Need of Tailored Regulations. FERMENTATION-BASEL 2019. [DOI: 10.3390/fermentation5010023] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
Abstract
For three consecutive years, an Italian winery in Apulia has dealt with sudden alcoholic stuck fermentation in the early stages of vinification process, i.e., typical defects addressable to bacterial spoilage. After a prescreening trial, we assessed, for the first time, the influence of the commercial fungicide preparation Ridomil Gold® (Combi Pepite), containing Metalaxyl-M (4.85%) and Folpet (40%) as active principles, on the growth of several yeasts (Saccharomyces cerevisiae and non-Saccharomyces spp.) and lactic acid bacteria of oenological interest. We also tested, separately and in combination, the effects of Metalaxyl-M and Folpet molecules on microbial growth both in culture media and in grape must. We recalled the attention on Folpet negative effect on yeasts, extending its inhibitory spectrum on non-Saccharomyces (e.g., Candida spp.). Moreover, we highlighted a synergic effect of Metalaxyl-M and Folpet used together and a possible inhibitory role of the fungicide excipients. Interestingly, we identified the autochthonous S. cerevisiae strain E4 as moderately resistant to the Folpet toxicity. Our findings clearly indicate the urgent need for integrating the screening procedures for admission of pesticides for use on wine grape with trials testing their effects on the physiology of protechnological microbes.
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Escribano-Viana R, Portu J, Garijo P, Gutiérrez AR, Santamaría P, López-Alfaro I, López R, González-Arenzana L. Evaluating a preventive biological control agent applied on grapevines against Botrytis cinerea and its influence on winemaking. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:4517-4526. [PMID: 29479822 DOI: 10.1002/jsfa.8977] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/30/2017] [Revised: 01/25/2018] [Accepted: 02/19/2018] [Indexed: 05/09/2023]
Abstract
BACKGROUND This research was aimed to study the influence on grape and wine quality and on the fermentation processes of the application of a preventive biological treatment against Botrytis cinerea in Tempranillo Rioja grapevines. For this purpose, a biofungicide containing Bacillus subtilis QST713 was applied twice to the vineyard. RESULTS Results were compared with non-treated samples from the same vineyard and with samples treated with a chemical fungicide composed of fenhexamid. Data showed that general grape quality and spontaneous alcoholic fermentation performance were not influenced by either fungicide application. The chemical fungicide had a considerable influence on the clonal diversity of Saccharomyces cerevisiae species, which led to the alcoholic fermentation. Furthermore, it caused longer malolactic fermentation than with the biological fungicide and in the control. The biofungicide made malolactic fermentation 1 day shorter because the establishment of the commercial lactic acid bacteria used as a starter culture was total. After malolactic fermentation, the wines did not show significant differences in general oenological parameters. CONCLUSION Preventive biofungicide treatment against B. cinerea did not negatively influence the quality of grapes and wines and the fermentation processes. Therefore, biological control of B. cinerea with B. subtilis applied on grapevines could be advisable in oenological terms. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Rocío Escribano-Viana
- ICVV, Instituto de Ciencias de la Vid y del Vino, (Gobierno de La Rioja, Universidad de La Rioja, CSIC), Finca La Grajera, Ctra. Burgos km 6, Logroño (La Rioja), Spain
| | - Javier Portu
- ICVV, Instituto de Ciencias de la Vid y del Vino, (Gobierno de La Rioja, Universidad de La Rioja, CSIC), Finca La Grajera, Ctra. Burgos km 6, Logroño (La Rioja), Spain
| | - Patrocinio Garijo
- ICVV, Instituto de Ciencias de la Vid y del Vino, (Gobierno de La Rioja, Universidad de La Rioja, CSIC), Finca La Grajera, Ctra. Burgos km 6, Logroño (La Rioja), Spain
| | - Ana Rosa Gutiérrez
- ICVV, Instituto de Ciencias de la Vid y del Vino, (Gobierno de La Rioja, Universidad de La Rioja, CSIC), Finca La Grajera, Ctra. Burgos km 6, Logroño (La Rioja), Spain
| | - Pilar Santamaría
- ICVV, Instituto de Ciencias de la Vid y del Vino, (Gobierno de La Rioja, Universidad de La Rioja, CSIC), Finca La Grajera, Ctra. Burgos km 6, Logroño (La Rioja), Spain
| | - Isabel López-Alfaro
- ICVV, Instituto de Ciencias de la Vid y del Vino, (Gobierno de La Rioja, Universidad de La Rioja, CSIC), Finca La Grajera, Ctra. Burgos km 6, Logroño (La Rioja), Spain
| | - Rosa López
- ICVV, Instituto de Ciencias de la Vid y del Vino, (Gobierno de La Rioja, Universidad de La Rioja, CSIC), Finca La Grajera, Ctra. Burgos km 6, Logroño (La Rioja), Spain
| | - Lucía González-Arenzana
- ICVV, Instituto de Ciencias de la Vid y del Vino, (Gobierno de La Rioja, Universidad de La Rioja, CSIC), Finca La Grajera, Ctra. Burgos km 6, Logroño (La Rioja), Spain
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Noguerol-Pato R, Fernández-Cruz T, Sieiro-Sampedro T, González-Barreiro C, Cancho-Grande B, Cilla-García DA, García-Pastor M, Martínez-Soria MT, Sanz-Asensio J, Simal-Gándara J. Dissipation of Fungicide Residues during Winemaking and Their Effects on Fermentation and the Volatile Composition of Wines. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:1344-1354. [PMID: 26808836 DOI: 10.1021/acs.jafc.5b05187] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
The effects of four fungicides commonly used for the control of fungal diseases in vines and grapes in the course of winemaking were tested. The concentration of fungicide residues was monitored throughout the process to establish their kinetics of dissipation. In all cases the percentages of dissipation were >68%, which shows the detoxificant effect of the winemaking process. On the other hand, the effect of the fungicide residues on the aroma composition of Tempranillo red wines was tested. To evaluate possible modifications on the aroma profile of wines, seven odorant series (ripe fruits, fresh fruits, lactic, floral, spicy, vinous, and herbaceous) were built from the odor activity values (OAVs) obtained for each volatile compound. Ripe fruits and fresh fruits were the major aromatic attributes in all Tempranillo red wines. These two odorant series registered the highest variations in their total OAVs with respect to the control wine, especially with the application of boscalid + kresoxim-methyl into vines, leading to a decrease in the ripe fruit and fresh fruit nuances of the resulting wines. Moreover, when the effect of these fungicides on the aroma of Tempranillo red wines was compared throughout two years (2012 and 2013), wines elaborated from grapes treated in the field with boscalid + kresoxim-methyl in 2013 displayed the highest variation in aroma profile with respect to control wine.
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Affiliation(s)
- Raquel Noguerol-Pato
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department. Faculty of Food Science and Technology, University of Vigo , E-32004 Ourense, Spain
| | - Tania Fernández-Cruz
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department. Faculty of Food Science and Technology, University of Vigo , E-32004 Ourense, Spain
| | - Thais Sieiro-Sampedro
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department. Faculty of Food Science and Technology, University of Vigo , E-32004 Ourense, Spain
| | - Carmen González-Barreiro
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department. Faculty of Food Science and Technology, University of Vigo , E-32004 Ourense, Spain
| | - Beatriz Cancho-Grande
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department. Faculty of Food Science and Technology, University of Vigo , E-32004 Ourense, Spain
| | - Diego-Augusto Cilla-García
- Analytical Chemistry Group, Chemistry Department, Faculty of Sciences, University of La Rioja , E-26006 Logroño, Spain
| | - María García-Pastor
- Analytical Chemistry Group, Chemistry Department, Faculty of Sciences, University of La Rioja , E-26006 Logroño, Spain
| | - María-Teresa Martínez-Soria
- Analytical Chemistry Group, Chemistry Department, Faculty of Sciences, University of La Rioja , E-26006 Logroño, Spain
| | - Jesús Sanz-Asensio
- Analytical Chemistry Group, Chemistry Department, Faculty of Sciences, University of La Rioja , E-26006 Logroño, Spain
| | - Jesús Simal-Gándara
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department. Faculty of Food Science and Technology, University of Vigo , E-32004 Ourense, Spain
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Noguerol-Pato R, Sieiro-Sampedro T, González-Barreiro C, Cancho-Grande B, Simal-Gándara J. Evaluation of the effect of fenhexamid and mepanipyrim in the volatile composition of Tempranillo and Graciano wines. Food Res Int 2015. [DOI: 10.1016/j.foodres.2015.02.025] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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14
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Briz-Cid N, Figueiredo-González M, Rial-Otero R, Cancho-Grande B, Simal-Gándara J. The measure and control of effects of botryticides on phenolic profile and color quality of red wines. Food Control 2015. [DOI: 10.1016/j.foodcont.2014.10.043] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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15
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Oliva J, Martínez-Gil A, Lorenzo C, Cámara M, Salinas M, Barba A, Garde-Cerdán T. Influence of the use of fungicides on the volatile composition of Monastrell red wines obtained from inoculated fermentation. Food Chem 2015; 170:401-6. [DOI: 10.1016/j.foodchem.2014.08.056] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2014] [Accepted: 08/12/2014] [Indexed: 10/24/2022]
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Cordero-Bueso G, Arroyo T, Valero E. A long term field study of the effect of fungicides penconazole and sulfur on yeasts in the vineyard. Int J Food Microbiol 2014; 189:189-94. [DOI: 10.1016/j.ijfoodmicro.2014.08.013] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2014] [Revised: 07/25/2014] [Accepted: 08/06/2014] [Indexed: 12/01/2022]
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17
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Effect on the aroma profile of Graciano and Tempranillo red wines of the application of two antifungal treatments onto vines. Molecules 2014; 19:12173-93. [PMID: 25123185 PMCID: PMC6271956 DOI: 10.3390/molecules190812173] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2014] [Revised: 07/29/2014] [Accepted: 08/06/2014] [Indexed: 11/16/2022] Open
Abstract
The effect of two antifungals (boscalid + kresoxim-methyl and metrafenone) applied onto vines under Good Agricultural Practices (GAPs) on the volatile composition of Tempranillo and Graciano red wines was studied. Changes in aroma profile in the wines were assessed from the combined odour activity values (OAVs) for the volatile compounds in each of seven different odorant series (viz., ripe fruits, fresh fruits, lactic, floral, vinous, spicy and herbaceous). Graciano wines obtained from grapes treated with the antifungals exhibited markedly increased concentrations of varietal volatile compounds (monoterpenes and C13-norisoprenoids) and aldehydes, and decreased concentrations of acetates and aromatic alcohols. By contrast, the concentrations of volatile compounds in Tempranillo wines showed different changes depending on the fungicide applied. Also, the aroma profiles of wines obtained from treated grapes were modified, particularly the ripe fruit nuances in Graciano wines. The OAV of this odorant series underwent an increase by more than 60% with respect to the control wine as a result of the increase of β-damascenone concentration (which imparts wine a dry plum note). The aroma profile of Tempranillo red wines containing metrafenone residues exhibited marked changes relative to those from untreated grapes.
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Influence of new generation fungicides on Saccharomyces cerevisiae growth, grape must fermentation and aroma biosynthesis. Food Chem 2014; 146:234-41. [DOI: 10.1016/j.foodchem.2013.09.058] [Citation(s) in RCA: 36] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2013] [Revised: 09/06/2013] [Accepted: 09/09/2013] [Indexed: 11/18/2022]
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