Abstract
Triazole pesticides are widely used to control grapevine diseases. In this study, we investigated the impact of three triazole pesticides—triadimefon, tebuconazole, and paclobutrazol—on the concentrations of wine aroma compounds. All three triazole pesticides significantly affected the ester and acid aroma components. Among them, paclobutrazol exhibited the greatest negative influence on the wine aroma quality through its effect on the ester and acid aroma substances, followed by tebuconazole and triadimefon. Qualitative and quantitative analysis by solid-phase micro-extraction gas chromatography coupled with mass spectrometry revealed that the triazole pesticides also changed the flower and fruit flavor component contents of the wines. This was attributed to changes in the yeast fermentation activity caused by the pesticide residues. The study reveals that triazole pesticides negatively impact on the volatile composition of wines with a potential undesirable effect on wine quality, underlining the desirability of stricter control by the food industry over pesticide residues in winemaking.
Highlights
Wine has become one of the three most globally popular alcoholic beverages because of its good flavor and taste and its unique health benefits
Principal component analysis (PCA) was applied to the data analysis as a multivariate method of generating principal component (PC) variables by investigating the correlation among several variables [23], which was used to eliminate the correlation among original characteristic variables
The results revealed significant changesmethyl in the salicylate, ethyl palmitate, ethyl phenylacetate, ethyl heptanoate, andbeethyl lactatediscriminated were higher by or overall flavor of the wines treated with triazole pesticides, which could effectively appeared in the treatment group, possibly due to the type of nitrogen composition that the pesticides electronic nose and tongue technologies
Summary
Wine has become one of the three most globally popular alcoholic beverages because of its good flavor and taste and its unique health benefits. A decreased risk of cardiovascular disease, improved immunity, and reduced mortality rate have been reported in moderate wine drinkers [1]. With grapes being the raw material in wine production, more than half of the global annual grape production is used for wine production [2]. Because of their high fructose and glucose contents, grapes are susceptible to contamination by vine microbial pathogens during cultivation. Chemical pesticides are applied to control diseases and pests during the whole grape cultivation cycle to obtain high-quality wine grapes [3]. Unsuitable agricultural practices associated with potential grape and wine contamination, are frequently observed during
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