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Contribution of critical doses of iprovalicarb, mepanipyrim and tetraconazole to the generation of volatile compounds from Monastrell-based wines

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dc.contributor.authorSieiro-Sampedro, Thais
dc.contributor.authorFigueiredo-González, María
dc.contributor.authorGarzón-Vidueira, Raúl
dc.contributor.authorCancho-Grande, Beatriz
dc.contributor.authorGonzález-Barreiro, Carmen
dc.contributor.authorCámara, Miguel A.
dc.contributor.authorOliva, José
dc.contributor.authorRial-Otero, Raquel
dc.contributor.departmentQuímica Agrícola, Geología y Edafología
dc.date.accessioned2024-01-23T09:38:12Z
dc.date.available2024-01-23T09:38:12Z
dc.date.issued2023-03-01
dc.description© 2022 The Author(s). This manuscript version is made available under the CC-BY-NC-ND 4.0 license http://creativecommons.org/licenses/by-nc-nd/4.0/ This document is the Accepted version of a published work that appeared in final form in Food Chemistry. To access the final edited and published work see https://doi.org/10.1016/j.foodchem.2022.134324es
dc.description.abstractThe individual effects of iprovalicarb, mepanipyrim, and tetraconazole on the volatile composition and aromatic profile of Monastrell-based wines were evaluated. To date, no studies about the effect of these fungicides on Monastrell-based wines are available, and the effect on other grape varieties is also unknown. Fungicides were added separately in the cellar to the grape must at two concentration levels (4 and 10 mg/kg for iprovalicarb and mepanipyrim and 1 and 2.5 mg/kg for tetraconazole). The aromatic composition of the final wines was analysed by gas chromatography using flame ionisation and ion trap mass selective detectors. In the presence of fungicides, the most significant variations were observed for isoamyl acetate and 2-phenylethyl acetate (increasing between 20 and 43% compared with the control wine) and ethyl caprate and caprylate (increasing between 12 and 68%). Consequently, treated wines showed a higher global odourant intensity, with increased fresh fruit notes.es
dc.embargo.terms2024-03-01
dc.formatapplication/pdfes
dc.format.extent44es
dc.identifier.citationFood Chemistry Volume 403, 1 March 2023, 134324
dc.identifier.doihttps://doi.org/10.1016/j.foodchem.2022.134324
dc.identifier.issnPrint: 0308-8146
dc.identifier.issnElectronic: 1873-7072
dc.identifier.urihttp://hdl.handle.net/10201/137567
dc.languageenges
dc.publisherElsevieres
dc.relationThis work received financial support from the European Union FEDER fund and the Spanish national projects: AGL2015-66491-C2-1-R and PID2019-105061RB-C21.es
dc.relation.publisherversionhttps://www.sciencedirect.com/science/article/pii/S0308814622022865es
dc.rightsinfo:eu-repo/semantics/openAccesses
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internacional*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.subjectFungicideses
dc.subjectCritical conditionses
dc.subjectAromatic profilees
dc.subjectOenological parameterses
dc.subjectMultivariate analysises
dc.titleContribution of critical doses of iprovalicarb, mepanipyrim and tetraconazole to the generation of volatile compounds from Monastrell-based wineses
dc.typeinfo:eu-repo/semantics/articlees
dspace.entity.typePublicationes
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