Effect of Fungicide Residues on the Aromatic Composition of White Wine Inoculated with Three Saccharomyces cerevisiae Strains

• Published in: Journal of agricultural and food chemistry Vol. 52; no. 5; pp. 1241 - 1247
• Main Authors: García, María Angeles, Oliva, José, Barba, Albero, Cámara, Miguel Ángel, Pardo, Francisco, Díaz-Plaza, Eva María
• Format: Journal Article
• Language: English
• Published: Washington, DC American Chemical Society 10-03-2004
• Subjects: Acids - analysis; Alcohols - analysis; Aroma and flavouring agent industries; Biological and medical sciences; Dioxoles - pharmacology; Esters - analysis; Fermented food industries; Food industries; Fundamental and applied biological sciences. Psychology; Fungicides, Industrial - pharmacology; Odorants - analysis; Pyrimidines - pharmacology; Pyrroles - pharmacology; Saccharomyces cerevisiae; Saccharomyces cerevisiae - drug effects; Saccharomyces cerevisiae - metabolism; Vitis vinifera; Wine - analysis; Wine - microbiology; Wines and vinegars; Yeast; White wine; fungicide residues; Pesticides; Fungicide; Strain; Fungi; Alcoholic beverage; Residue; Ascomycetes; Chemical composition; Aroma; Fermentative aroma; Saccharomyces cerevisiae; Thallophyta
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/jf030546f

The effects of three fungicide residues (cyprodinil, fludioxonil, and pyrimethanil) on the aromatic composition (acids, alcohols, and esters) of Vitis vinifera white wines (var. Airén) inoculated with three Saccharomyces cerevisiae strains (syn. bayanus, cerevisiae, and syn. uvarum) are studied. The aromatic exponents were extracted and concentrated by adsorption−thermal desorption and were determined by gas chromatography using a mass selective detector. The addition of the three fungicides at different doses (1 and 5 mg/L) produces significant differences in the acidic fraction of the aroma, especially in the assays inoculated with S. cerevisiae, although the final contents do not exceed the perception thresholds. The lower quality wines, according to isomeric alcohol content [(Z)-3-hexen-1-ol and 3-(methylthio)propan-1-ol] are those obtained by inoculation with S. cerevisiae (syn. bayanus) and addition of cyprodinil. The addition of fungicides in the assays inoculated with S. cerevisiae (syn. bayanus) produces an increase in the ethyl acetate and isoamyl acetate contents, which causes a decrease in the sensorial quality of the wine obtained. Keywords: Fermentative aroma; fungicide residues; white wine; Saccharomyces cerevisiae