Main content area

Mepanipyrim residues on pasteurized red must influence the volatile derived compounds from Saccharomyces cerevisiae metabolism

Sieiro-Sampedro, T., Pose-Juan, E., Briz-Cid, N., Figueiredo-González, M., Torrado-Agrasar, A., González-Barreiro, C., Simal-Gandara, J., Cancho-Grande, B., Rial-Otero, R., Simal-Gándara, J.
Food research international 2019 v.126 pp. 108566
Saccharomyces cerevisiae, acetates, anthocyanins, biochemical pathways, color, fatty acids, fermentation, mepanipyrim, metabolites, pasteurization, wines, yeasts
The impact of mepanipyrim (Mep) and its corresponding commercial formulation (Mep Form) on Saccharomyces cerevisiae metabolites was assessed, separately, by using laboratory-scale wine fermentation assays on pasteurized red must. The presence of Mep did not alter the fermentation course. With regard to volatiles formed at the intracellular level by fermenting yeast cells, Mep residues affected mainly the acetate and ethyl ester biochemical pathways. In particular, the target acetates showed a notorious increment, >90%, in presence of commercial Mep Form at the higher dose assayed. The addition of Mep and Mep Form, at both tested levels, highly increased ethyl caprylate (between 42 and 63%) and ethyl caprate (between 36 and 60%) contents as the same as their respective fatty acid precursors. No important effects were observed on colour and non-volatile pyranoanthocyanins, probably due to the low anthocyanin content characteristic of pasteurized musts.