Abstract
The effect of two antifungals (boscalid + kresoxim-methyl and metrafenone) applied onto vines under Good Agricultural Practices (GAPs) on the volatile composition of Tempranillo and Graciano red wines was studied. Changes in aroma profile in the wines were assessed from the combined odour activity values (OAVs) for the volatile compounds in each of seven different odorant series (viz., ripe fruits, fresh fruits, lactic, floral, vinous, spicy and herbaceous). Graciano wines obtained from grapes treated with the antifungals exhibited markedly increased concentrations of varietal volatile compounds (monoterpenes and C13-norisoprenoids) and aldehydes, and decreased concentrations of acetates and aromatic alcohols. By contrast, the concentrations of volatile compounds in Tempranillo wines showed different changes depending on the fungicide applied. Also, the aroma profiles of wines obtained from treated grapes were modified, particularly the ripe fruit nuances in Graciano wines. The OAV of this odorant series underwent an increase by more than 60% with respect to the control wine as a result of the increase of β-damascenone concentration (which imparts wine a dry plum note). The aroma profile of Tempranillo red wines containing metrafenone residues exhibited marked changes relative to those from untreated grapes.
Highlights
Wine grapes are susceptible to a large number of stresses in most production areas
The main aim of this work was to study the effect of fungicides used against powdery mildew (Erisiphe necator, formerly Uncinula necator) and grey mould (Botrytis cinerea) on the volatile composition and aroma profile of Graciano and Tempranillo red wines elaborated from grapes treated under Good Agricultural Practices (GAPs) with boscalid+kresoxim-methyl and metrafenone, separately
The concentrations of volatile compounds in Tempranillo-based wines showed different behavior depending on the applied fungicide
Summary
Wine grapes are susceptible to a large number of stresses in most production areas. One of the most significant, in terms of economic losses, are fungal diseases (especially, grey mould, powdery mildew and downy mildew) which are mainly combated with fungicide application. Plants have the ability to respond to fungicide treatments in many ways that include changes in photosynthetic rates [1], production of phytochemicals [2], pigment concentrations [3], and many other aspects of plant growth and regulation [4,5] Such changes may have an effect on the sensory quality of wines produced from treated grapes, especially on the aroma profile which is relevant as is one of the most appreciated characteristics in wines. Monastrell grapes and found that significant differences with respect to control wines were detected in the concentration of several fermentative volatile compounds such as isopentyl acetate, ethyl acetate and
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