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Título

Influence of the use of fungicides on the volatile composition of Monastrell red wines obtained from inoculated fermentation

AutorOliva, J.; Martínez-Gil, A. M.; Lorenzo, Cándida; Cámara, M. A.; Salinas, M. Rosario; Barba, A.; Garde-Cerdán, Teresa
Palabras claveAlcoholic fermentation
Grape
Vitis vinifera
Fungicides
Wine
Aroma
Fecha de publicación1-mar-2015
EditorElsevier
CitaciónFood Chemistry 170: 401-406 (2015)
Resumen© 2014 Elsevier Ltd. All rights reserved. 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, β-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.
Versión del editorhttp://doi.org/10.1016/j.foodchem.2014.08.056
URIhttp://hdl.handle.net/10261/146020
DOI10.1016/j.foodchem.2014.08.056
Identificadoresissn: 0308-8146
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