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Impact of Mepanipyrim and Tetraconazole in Mencía Wines on the Biosynthesis of Volatile Compounds During the Winemaking Process

Impact of Mepanipyrim and Tetraconazole in Mencía Wines on the Biosynthesis of Volatile Compounds During the Winemaking Process

Thais Sieiro-Sampedro, María Figueiredo-González, Carmen González-Barreiro, Jesús Simal-Gandara, Beatriz Cancho-Grande, Raquel Rial-Otero

Food Chem. 2019 Dec 1;300:125223.

PMID: 31362157

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 γ-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 γ-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.

Chemicals Related in the Paper:

Catalog Number	Product Name	Structure	CAS Number	Price
AP112301-A	Capric alcohol		112-30-1	Price

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