Effect of the use of recent commercial fungicides [under good and critical agricultural practices] on the aroma composition of Monastrell red wines

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

“…In Oliva et al (2008), in which the only difference with the present study was that yeast was not inoculated, the alcohol evolution was different, showing different behaviours with the same fungicides. So we can say that these fungicides, especially kresoximmethyl (K), showed different effect in spontaneous fermentation than in inoculated fermentation.…”

“…In fact, new phytosanitary products used to control fungal diseases should be completely inactive against fermentative microflora (González-Álvarez et al, 2012). To our knowledge, there are few data about the influence of new-generation fungicides on aroma biosynthesis (Noguerol-Pato et al, 2014), on volatile composition of white wines (García et al, 2004;González-Rodríguez, Noguerol-Pato, González-Barreiro, Cancho-Grande, & Simal-Gándara, 2011b;González-Álvarez et al, 2012), and red wines (Noguerol-Pato, González-Rodríguez, González-Barreiro, Cancho-Grande, & Simal-Gándara, 2011;Oliva, Zalacain, Payá, Salinas, & Barba, 2008).…”

Influence of Fungicide Residues in Wine Quality

“…It is important to point out that quinoxyfen and trifloxystrobin do not affect the volatile terpenoids. Kresoxim methyl and fenhexamid active principles have the lowest effect on the aroma composition while fluquinconazole and trifloxystrobin principles were the most reactive (Oliva et al, 2008).…”

Recent developments and applications of stir bar sorptive extraction

“…The reproducibility of the method was estimated between 1.87 and 18.52%, and repeatability between 1.00 and 11.29%. The LODs and LOQs of all analytes were lower than the concentration found in these Monastrell wines [53] (Table 3).…”

“…Oliva et al [53] also studied several fungicide residues (famoxadone, fenhexamid, fluquinconazole, kresoximmethyl, quinoxyfen, and trifloxystrobin) in relation to the aroma composition of monastrell red wines. The wines obtained in the 13 trials were analyzed by SBSE-GC-MS.…”