Impact of mepanipyrim and tetraconazole in Mencía wines on the biosynthesis of volatile compounds during the winemaking process

Thais Sieiro-Sampedro; María Figueiredo-González; Carmen González-Barreiro; Jesús Simal-Gandara; Beatriz Cancho-Grande; Raquel Rial-Otero

doi:10.1016/j.foodchem.2019.125223

Impact of mepanipyrim and tetraconazole in Mencía wines on the biosynthesis of volatile compounds during the winemaking process

Food Chem. 2019 Dec 1:300:125223. doi: 10.1016/j.foodchem.2019.125223. Epub 2019 Jul 23.

Authors

Thais Sieiro-Sampedro¹, María Figueiredo-González², Carmen González-Barreiro³, Jesús Simal-Gandara⁴, Beatriz Cancho-Grande⁵, Raquel Rial-Otero⁶

Affiliations

¹ Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, CITACA, Faculty of Food Science and Technology, 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 Food Science and Technology, University of Vigo - Ourense Campus, E32004-Ourense, Spain. Electronic address: mariafigueiredo@uvigo.es.
³ Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, CITACA, Faculty of Food Science and Technology, University of Vigo - Ourense Campus, E32004-Ourense, Spain. Electronic address: cargb@uvigo.es.
⁴ Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, CITACA, Faculty of Food Science and Technology, University of Vigo - Ourense Campus, E32004-Ourense, Spain. Electronic address: jsimal@uvigo.es.
⁵ Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, CITACA, Faculty of Food Science and Technology, University of Vigo - Ourense Campus, E32004-Ourense, Spain. Electronic address: bcancho@uvigo.es.
⁶ Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, CITACA, Faculty of Food Science and Technology, University of Vigo - Ourense Campus, E32004-Ourense, Spain. Electronic address: raquelrial@uvigo.es.

PMID: 31362157
DOI: 10.1016/j.foodchem.2019.125223

Abstract

The impact of fungicides mepanipyrim (Mep) and tetraconazole (Tetra) and their corresponding commercial formulations (Mep-Form and Tetra-Form) on the aroma composition of wines was assessed. Fungicide residues can affect the biotransformation of aroma precursors from grapes and/or the yeast metabolism. The results confirmed that both maximum residue levels (MRL and 2xMRL) of Mep promoted benzyl alcohol and 4-vinylguaiacol contents; while MRL and 2xMRL of Mep-Form promoted benzene derivatives (benzyl alcohol, benzaldehyde, and trans-isoeugenol), 2-phenylethanol and γ-nonalactone. The addition of Tetra (2xMRL) and Tetra-Form (MRL and 2xMRL) release higher contents of cis-3-hexen-1-ol and ethyl vanillate and affected yeast metabolism related to phenylacetaldehyde, 2-phenylethanol, methionol, capric acid, ethyl 2-methylbutyrate, ethyl isovalerate, ethyl monosuccionate, diethyl succinate and γ-butyrolactone production. Fungicide residues did not display higher variations in global odour activity values with respect to control wines, although some variations on the "floral", "fruity", "spicy" and "lactic" nuances could be sensed.

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

MeSH terms

Chlorobenzenes / pharmacology*
Fermentation
Food Contamination / analysis
Fruit / chemistry
Fruit / drug effects
Fruit / metabolism
Fungicides, Industrial
Odorants / analysis
Pyrimidines / pharmacology*
Triazoles / pharmacology*
Vitis / chemistry
Vitis / drug effects*
Vitis / metabolism
Volatile Organic Compounds / analysis
Volatile Organic Compounds / metabolism*
Wine* / analysis
Wine* / microbiology
Yeasts / drug effects
Yeasts / metabolism

Substances

Chlorobenzenes
Fungicides, Industrial
Pyrimidines
Triazoles
Volatile Organic Compounds
tetraconazole
mepanipyrim