Dissipation of Three Fungicides and Their Effects on Anthocyanins and Color of Monastrell Red Wines

Briz-Cid, Noelia; Rial-Otero, Raquel; Cámara, Miguel A.; Oliva, José; Simal-Gandara, Jesus

Publication:
Dissipation of Three Fungicides and Their Effects on Anthocyanins and Color of Monastrell Red Wines

dc.contributor.author	Briz-Cid, Noelia
dc.contributor.author	Rial-Otero, Raquel
dc.contributor.author	Cámara, Miguel A.
dc.contributor.author	Oliva, José
dc.contributor.author	Simal-Gandara, Jesus
dc.contributor.department	Química Agrícola, Geología y Edafología
dc.date.accessioned	2024-01-22T11:20:22Z
dc.date.available	2024-01-22T11:20:22Z
dc.date.issued	2019-03-22
dc.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.	es
dc.description.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.	es
dc.format	application/pdf	es
dc.format.extent	15	es
dc.identifier.citation	International Journal of Molecular Sciences. 2019, 20(6), 1447
dc.identifier.doi	https://doi.org/10.3390/ijms20061447
dc.identifier.issn	Print: 1661-6596
dc.identifier.issn	Electronic: 1422-0067
dc.identifier.uri	http://hdl.handle.net/10201/137510
dc.language	eng	es
dc.publisher	MDPI	es
dc.relation	Sin financiación externa a la Universidad	es
dc.relation.publisherversion	https://www.mdpi.com/1422-0067/20/6/1447	es
dc.rights	info:eu-repo/semantics/openAccess	es
dc.rights	Atribución 4.0 Internacional	*
dc.rights.uri	http://creativecommons.org/licenses/by/4.0/	*
dc.subject	Fungicides	es
dc.subject	Wine quality	es
dc.subject	Winemaking process	es
dc.subject	Anthocyanins	es
dc.subject	Antioxidant activity	es
dc.title	Dissipation of Three Fungicides and Their Effects on Anthocyanins and Color of Monastrell Red Wines	es
dc.type	info:eu-repo/semantics/article	es
dspace.entity.type	Publication	es