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Effect of fungicide residues on the aromatic composition of white wine inoculated with three Saccharomyces cerevisiae strains

Garcia, M.A., Oliva, J., Barba, A., Camara, M.A., Pardo, F., Diaz-Plaza, E.M.
Journal of agricultural and food chemistry 2004 v.52 no.5 pp. 1241-1247
fermentation, Saccharomyces bayanus, white wines, organic acids and salts, wine quality, alcohols, food contamination, cyprodinil, Saccharomyces cerevisiae, volatile organic compounds, winemaking, esters, odor compounds, fungicide residues, wine yeasts, strains, pyrimidine fungicides, grape must
The effects of three fungicide residues (cyprodinil, fludioxonil, and pyrimethanil) on the aromatic composition (acids, alcohols, and esters) of Vitis vinifera white wines (var. Airen) inoculated with three Saccharomyces cerevisiae strains (syn. bayanus, cerevisiae, and syn. uvarum) are studied. The aromatic exponents were extracted and concentrated by adsorption-thermal desorption and were determined by gas chromatography using a mass selective detector. The addition of the three fungicides at different doses (1 and 5 mg/L) produces significant differences in the acidic fraction of the aroma, especially in the assays inoculated with S. cerevisiae, although the final contents do not exceed the perception thresholds. The lower quality wines, according to isomeric alcohol content [(Z)-3-hexen-1-ol and 3-(methylthio)propan-1-ol]] are those obtained by inoculation with S. cerevisiae (syn. bayanus) and addition of cyprodinil. The addition of fungicides in the assays inoculated with S. cerevisiae (syn. bayanus) produces an increase in the ethyl acetate and isoamyl acetate contents, which causes a decrease in the sensorial quality of the wine obtained.