Mepanipyrim residues on pasteurized red must influence the volatile derived compounds from Saccharomyces cerevisiae metabolism

T Sieiro-Sampedro; E Pose-Juan; N Briz-Cid; M Figueiredo-González; A Torrado-Agrasar; C González-Barreiro; J Simal-Gandara; B Cancho-Grande; R Rial-Otero

doi:10.1016/j.foodres.2019.108566

Mepanipyrim residues on pasteurized red must influence the volatile derived compounds from Saccharomyces cerevisiae metabolism

Food Res Int. 2019 Dec:126:108566. doi: 10.1016/j.foodres.2019.108566. Epub 2019 Jul 16.

Authors

T Sieiro-Sampedro¹, E Pose-Juan², N Briz-Cid³, M Figueiredo-González⁴, A Torrado-Agrasar⁵, C González-Barreiro⁶, J Simal-Gandara⁷, B Cancho-Grande⁸, R Rial-Otero⁹

Affiliations

¹ Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, CITACA, Faculty of Science, University of Vigo, Ourense Campus, E32004 Ourense, Spain. Electronic address: tsieiro@uvigo.es.
² Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, CITACA, Faculty of Science, University of Vigo, Ourense Campus, E32004 Ourense, Spain. Electronic address: evapose@uvigo.es.
³ Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, CITACA, Faculty of Science, University of Vigo, Ourense Campus, E32004 Ourense, Spain. Electronic address: nbriz@uvigo.es.
⁴ Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, CITACA, Faculty of Science, University of Vigo, Ourense Campus, E32004 Ourense, Spain. Electronic address: mariafigueiredo@uvigo.es.
⁵ Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, CITACA, Faculty of Science, University of Vigo, Ourense Campus, E32004 Ourense, Spain. Electronic address: agrasar@uvigo.es.
⁶ Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, CITACA, Faculty of Science, University of Vigo, Ourense Campus, E32004 Ourense, Spain. Electronic address: cargb@uvigo.es.
⁷ Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, CITACA, Faculty of Science, University of Vigo, Ourense Campus, E32004 Ourense, Spain. Electronic address: jsimal@uvigo.es.
⁸ Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, CITACA, Faculty of Science, University of Vigo, Ourense Campus, E32004 Ourense, Spain. Electronic address: bcancho@uvigo.es.
⁹ Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, CITACA, Faculty of Science, University of Vigo, Ourense Campus, E32004 Ourense, Spain. Electronic address: raquelrial@uvigo.es.

PMID: 31732059
DOI: 10.1016/j.foodres.2019.108566

Abstract

The impact of mepanipyrim (Mep) and its corresponding commercial formulation (Mep Form) on Saccharomyces cerevisiae metabolites was assessed, separately, by using laboratory-scale wine fermentation assays on pasteurized red must. The presence of Mep did not alter the fermentation course. With regard to volatiles formed at the intracellular level by fermenting yeast cells, Mep residues affected mainly the acetate and ethyl ester biochemical pathways. In particular, the target acetates showed a notorious increment, >90%, in presence of commercial Mep Form at the higher dose assayed. The addition of Mep and Mep Form, at both tested levels, highly increased ethyl caprylate (between 42 and 63%) and ethyl caprate (between 36 and 60%) contents as the same as their respective fatty acid precursors. No important effects were observed on colour and non-volatile pyranoanthocyanins, probably due to the low anthocyanin content characteristic of pasteurized musts.

Keywords: Aroma profile; Fungicide; Red wine; Yeasts.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Acetates / analysis
Anthocyanins / analysis
Caprylates / chemistry
Color
Fermentation
Food Analysis
Pasteurization
Pyrimidines / analysis*
Saccharomyces cerevisiae / metabolism*
Vitis / chemistry
Volatile Organic Compounds / analysis
Wine / analysis*

Substances

Acetates
Anthocyanins
Caprylates
Pyrimidines
Volatile Organic Compounds
ethyl caprylate
mepanipyrim