Publication: Dissipation of Three Fungicides and Their Effects on Anthocyanins and Color of Monastrell Red Wines
Authors
Briz-Cid, Noelia ; Rial-Otero, Raquel ; Cámara, Miguel A. ; Oliva, José ; Simal-Gandara, Jesus
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Publisher
MDPI
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DOI
https://doi.org/10.3390/ijms20061447
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info:eu-repo/semantics/article
Description
© 2019. The authors
This document is made available under the CC-BY 4.0 license http://creativecommons.org/licenses/by /4.0/
This document is the published version of a published work that appeared in final form in
International Journal of Molecular Sciences.
Abstract
The effect of fungicides on fermentation is of paramount importance to control the
quality and safety of wines. In this work, the quality (enological parameters, color, phenolic
content, antioxidant activity, and fungicide residues) of wines from Monastrell grapes fortified
with iprovalicarb, mepanipyrim, and tetraconazole fungicides was evaluated. Along the winemaking
process, initial residues of mepanipyrim and tetraconazole were removed in more than 90% while
the dissipation of iprovalicarb was around 73%. Significant statistical differences were found in the
presence of iprovalicarb and mepanipyrim residues, especially at the highest concentration assayed.
For both fungicides, increases in the volatile acidity (between 4 and 8.6 times), the lactic acid content
(between 8.6 and 20.5 times), the percentage of polymeric anthocyanins (between 1.3 and 1.7 times),
and also a slight increase of the total phenolic index and the total anthocyanin content determined
by spectrophotometry were observed. On the contrary, the total monomeric anthocyanins content
decreased about 16.3% and 28.6% in the presence of iprovalicarb and mepanipyrim, respectively.
These results could be related to a higher development of acetic acid or lactic bacteria in the presence
of these fungicides. The color of the final wines was also different in comparison with the control,
with a higher yellow component, color intensity, tonality, and hue angle because of pH changes in the
medium. Tetraconazole fermentations had a more similar trend to the control wine, probably due
to the lower concentration of this fungicide in the grape must at the initial time. No effects on the
antioxidant activity was observed for any of the target fungicides. A multivariate statistical analysis
was done to view the interrelationships between different variables (color and anthocyanins profile).
The obtained model allowed the wines to be separated according to the fungicide treatment applied.
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Citation
International Journal of Molecular Sciences. 2019, 20(6), 1447
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