alexa Changes of the sensorial attributes of white wines with the application of new anti-mildew fungicides under critical agricultural practices


Fermentation Technology

Author(s): J SimalGndara

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Although the winemaking process could allow the dissipation of residues of fungicides applied under critical agricultural practices (CAP), their residual levels could alter the biosynthesis of volatile compounds. The purpose of this work is to look for changes in the aroma profile of those wines in comparison with wines treated under good agricultural practices (GAP). Four new fungicides (mandipropamid, valifenalate, cyazofamid and famoxadone), used to control downy mildew (Plasmoparaviticola), were applied under CAP in an experimental vineyard producing white grapes (Vitisvinifera) of Godello var. Once grapes were harvested, single vinifications were performed. Possible modifications of sensorial properties of wines were evaluated by a trained sensorial testing panel constituted of 7 experts. The fungicide residues induced an increment of typical fermentative odours associated with esters in treated wines. The critically treated wine was moved to a sweeter balance with a ripe fruit taste, associated with higher viscosity and greater cloudiness.

This article was published in Food Chemistry and referenced in Fermentation Technology

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