alexa Influence of tebuconazole residues on the aroma composition of Mencía red wines


Fermentation Technology

Author(s): J SimalGndara

Abstract Share this page

Tebuconazole is a triazole fungicide used in the treatment of diseases of vinification grapes. In this work, Mencía red grapes harvested in Valdeorras (Ourense, NW Spain) were used in three vinification experiments performed in an experimental cellar. Experiment A was conducted on uncontaminated crushed, destemmed grapes and involved inoculation with commercially available yeasts at the beginning of alcoholic fermentation. In experiments B and C, crushed, destemmed grapes were spiked with a pure standard of tebuconazole and inoculated with commercial yeasts (experiment B) or endogenous yeasts (experiment C). The main volatile compounds responsible for the aroma composition of the resulting wines were determined in order to evaluate the influence of tebuconazole residues on the outcome of the winemaking process. Terpene and higher-alcohol concentrations were essentially similar in the three wines; by contrast, C6-alcohol, ester and aldehyde concentrations differed significantly between them.

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

Relevant Expert PPTs

Relevant Speaker PPTs

Recommended Conferences

Relevant Topics

Peer Reviewed Journals
Make the best use of Scientific Research and information from our 700 + peer reviewed, Open Access Journals
International Conferences 2017-18
Meet Inspiring Speakers and Experts at our 3000+ Global Annual Meetings

Contact Us

© 2008-2017 OMICS International - Open Access Publisher. Best viewed in Mozilla Firefox | Google Chrome | Above IE 7.0 version