Impact of chiral tebuconazole on the flavor components and color attributes of Merlot and Cabernet Sauvignon wines at the enantiomeric level

The impact of chiral tebuconazole on the flavor and appearance of Merlot and Cabernet Sauvignon wines were systematically studied. Gas chromatography-ion mobility spectrometry and headspace-solid phase micro extraction coupled with gas chromatography mass spectrometry qualitatively and quantitatively identified the flavor components, and a photographic colorimeter was used for color attribute analysis. Tebuconazole enantiomers had different effects on the flavor and appearance of young wines, especially R-tebuconazole. The flavor differences were mainly manifested in fruity and floral characteristics of the wine due to changes in the concentrations of acids, alcohols, and esters; R-tebuconazole alters the concentrations of key flavor compounds to the greatest extent. Tebuconazole treatment changes the color of young wines, with the final red shade of wine being control group > rac-tebuconazole >= S-tebuconazole > R-tebuconazole. Since chiral tebuconazole negatively alters wine, grapes treated with chiral pesticides should be subject to stricter quality control during processing.

Automated summary

The study systematically investigated the impact of chiral tebuconazole on the flavor and appearance of Merlot and Cabernet Sauvignon wines. It was found that tebuconazole enantiomers, especially R-tebuconazole, had different effects on the flavor and appearance of young wines, mainly altering fruity and floral characteristics. Additionally, tebuconazole treatment changed the color of young wines, with R-tebuconazole showing the greatest impact on the concentrations of key flavor compounds.