Journal
FOOD CHEMISTRY
Volume 124, Issue 4, Pages 1525-1532Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2010.08.006
Keywords
Tebuconazole; Mencia wines; Volatile compounds; Odour activity value (OAV)
Funding
- Spanish Ministry of Education and Science [AGL2007-62075]
- Galician Regional Government [PGIDT07TAL016383PR]
Ask authors/readers for more resources
Tebuconazole is a triazole fungicide used in the treatment of diseases of vinification grapes. In this work, Mencia red grapes harvested in Valdeorras (Ourense, NW Spain) were used in three vinification experiments performed in an experimental cellar. Experiment A was conducted on uncontaminated crushed, destemmed grapes and involved inoculation with commercially available yeasts at the beginning of alcoholic fermentation. In experiments B and C, crushed, destemmed grapes were spiked with a pure standard of tebuconazole and inoculated with commercial yeasts (experiment B) or endogenous yeasts (experiment C). The main volatile compounds responsible for the aroma composition of the resulting wines were determined in order to evaluate the influence of tebuconazole residues on the outcome of the winemaking process. Terpene and higher-alcohol concentrations were essentially similar in the three wines; by contrast, C-6-alcohol, ester and aldehyde concentrations differed significantly between them. (C) 2010 Elsevier Ltd. All rights reserved.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available