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https://doi.org/10.1016/j.foodchem.2022.134324


Título: | Contribution of critical doses of iprovalicarb, mepanipyrim and tetraconazole to the generation of volatile compounds from Monastrell-based wines |
Fecha de publicación: | 1-mar-2023 |
Editorial: | Elsevier |
Cita bibliográfica: | Food Chemistry Volume 403, 1 March 2023, 134324 |
ISSN: | Print: 0308-8146 Electronic: 1873-7072 |
Palabras clave: | Fungicides Critical conditions Aromatic profile Oenological parameters Multivariate analysis |
Resumen: | The individual effects of iprovalicarb, mepanipyrim, and tetraconazole on the volatile composition and aromatic profile of Monastrell-based wines were evaluated. To date, no studies about the effect of these fungicides on Monastrell-based wines are available, and the effect on other grape varieties is also unknown. Fungicides were added separately in the cellar to the grape must at two concentration levels (4 and 10 mg/kg for iprovalicarb and mepanipyrim and 1 and 2.5 mg/kg for tetraconazole). The aromatic composition of the final wines was analysed by gas chromatography using flame ionisation and ion trap mass selective detectors. In the presence of fungicides, the most significant variations were observed for isoamyl acetate and 2-phenylethyl acetate (increasing between 20 and 43% compared with the control wine) and ethyl caprate and caprylate (increasing between 12 and 68%). Consequently, treated wines showed a higher global odourant intensity, with increased fresh fruit notes. |
Autor/es principal/es: | Sieiro-Sampedro, Thais Figueiredo-González, María Garzón-Vidueira, Raúl Cancho-Grande, Beatriz González-Barreiro, Carmen Cámara, Miguel A. Oliva, José Rial-Otero, Raquel |
Versión del editor: | https://www.sciencedirect.com/science/article/pii/S0308814622022865 |
URI: | http://hdl.handle.net/10201/137567 |
DOI: | https://doi.org/10.1016/j.foodchem.2022.134324 |
Tipo de documento: | info:eu-repo/semantics/article |
Número páginas / Extensión: | 44 |
Derechos: | info:eu-repo/semantics/openAccess Attribution-NonCommercial-NoDerivatives 4.0 Internacional |
Descripción: | © 2022 The Author(s). This manuscript version is made available under the CC-BY-NC-ND 4.0 license http://creativecommons.org/licenses/by-nc-nd/4.0/ This document is the Accepted version of a published work that appeared in final form in Food Chemistry. To access the final edited and published work see https://doi.org/10.1016/j.foodchem.2022.134324 |
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