期刊
FOOD CHEMISTRY
卷 170, 期 -, 页码 401-406出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2014.08.056
关键词
Aroma; Wine; Fungicides; Grape; Vitis vinifera; Alcoholic fermentation
资金
- Instituto Nacional de Investigacion y Tecnologia Agraria y Alimentaria (INIA)-Gobiemo de La Rioja
- FEDER of the European Community
The influence of six fungicides (famoxadone, fenhexamid, fluquinconazole, kresoxim-methyl, quinoxyfen and trifloxystrobin) on the volatile composition of red wines obtained from inoculated fermentation was studied. Although treatments were carried out under critical agricultural practices (CAP), the residues in the wines were below their maximum residue limit (MRL). Ethyl decanoate was the compound most influenced by these fungicides, while diethyl succinate, decanoic acid, p-ionone, and citronellol concentration were not changed with any of the treatments. The treatment of grapes with trifloxystrobin induced changes in only one volatile compound, and the variation in volatile composition of wines from grapes treated with fenhexamid, fluquinconazole and quinoxyfen compared to control wines was almost negligible invaluable. The treatment with famoxadone influenced more volatile compounds than the other ones, except for wine from grapes treated with kresoxim-methyl, which was the only wine that showed a big change in its aromatic composition. (C) 2014 Elsevier Ltd. All rights reserved.
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