Influence of Fungicide Residues in Wine Quality

The measure and control of effects of botryticides on phenolic profile and color quality of red wines

“…Thereby, T wines treated with mepanipyrim showed higher anthocyanin content (an increment of 52%) meanwhile in G wines no effect was observed. The higher anthocyanin content and red color in the presence of some fungicides (procymidone and vinclozolin as well as famoxadone, fenhexamid and quinoxyfen) was also observed by other authors (Barba, Oliva, & Pay a, 2010;Oliva, Pay a, C amara, Cayuela, Martínez-Cacha, & Barba, 2007). Nevertheless, we had previously observed a reduction (between 16 and 18%) in wines obtained from G grapes treated with metrafenone and boscalid þ kresoxim-methyl, respectively (Briz-Cid et al, 2014).…”

Effect of Two Anti-Fungal Treatments (Metrafenone and Boscalid Plus Kresoxim-methyl) Applied to Vines on the Color and Phenol Profile of Different Red Wines

“…However, the effect of the presence of fungicide residues in grapes on the extraction of polyphenolic compounds during the winemaking process or their evolution during wine storage or aging remains almost completely unexplored. Some studies have confirmed that the phenolic composition of Monastrell red wines was altered by the presence of fungicide residues [4,8]. In fact, reductions in the anthocyanin content were found in wines obtained from grapes treated with famoxadone, fenhexamid and trifloxystrobin, while the hydroxycinnamic acid content decreased in the case of treatments with famoxadone, fluquinconazole, kresoxim-methyl and trifloxystrobin [4].…”

“…With time, fungi can develop resistance to the most frequently applied fungicides, making it necessary to replace the traditionally used fungicides by others that include new generation active substances or new fungicides [1]. Several studies report that fungicides applied to vine may persist at trace levels in the grapes and thus be transferred to grape juice and ultimately to the wine [2,3,4], modifying the sensory quality of the final wine by causing changes in the fermentation kinetics and in the aromatic profile [2,5,6,7].…”

“…Some studies have confirmed that the phenolic composition of Monastrell red wines was altered by the presence of fungicide residues [4,8]. In fact, reductions in the anthocyanin content were found in wines obtained from grapes treated with famoxadone, fenhexamid and trifloxystrobin, while the hydroxycinnamic acid content decreased in the case of treatments with famoxadone, fluquinconazole, kresoxim-methyl and trifloxystrobin [4]. Thereby, the extraction of phenolic compounds during fermentation could be affected as a consequence of the presence of fungicide residues and this could originate problems in the stabilization of the wine color characteristics during storage.…”

Safety evaluation of the use of one- and two-component fungicides to protect grapes

“…The presence of residual amounts depends on various factors, including which preparations were used and in which formulations, the rate of use used, the number of treatments, the time between processing and harvesting, climatic factors [3].…”