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

被引：15

作者：

Briz-Cid, Noelia ^{[1
]}

Figueiredo-Gonzalez, Maria ^{[1
]}

Rial-Otero, Raquel ^{[1
]}

Cancho-Grande, Beatriz ^{[1
]}

Simal-Gandara, Jesus ^{[1
]}

机构：

[1] Univ Vigo, Fac Food Sci & Technol, Analyt & Food Chem Dept, Nutr & Bromatol Grp, E-32004 Orense, Spain

来源：

FOOD CONTROL | 2015年 / 50卷

关键词：

Fenhexamid; Mepanipyrim; Color; Phenolic profile; Graciano red wines; Tempranillo red wines; TEBUCONAZOLE RESIDUES; FUNGICIDES; GROWTH; COPIGMENTATION; FERMENTATION;

D O I：

10.1016/j.foodcont.2014.10.043

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The effect of the residues of two fungicides (mepanipyrim and fenhexamid) on the color and phenolic profile of Tempranillo and Graciano red wines has been studied. To evaluate possible modifications in color and phenolic composition of wines, control wines (not treated) and wines elaborated with spiked musts were analyzed. Thereby, changes in the color parameters of CIELab space were observed in the wines treated with mepanipyrim and also in Tempranillo wines treated with fenhexamid. In general, the anti-fungal substances had different effects depending on the cultivar and on the phenolic compound analyzed; being monomeric anthocyanins and flavan-3-ol monomers the compounds more affected by the presence of these fungicides. (C) 2014 Elsevier Ltd. All rights reserved.

引用

页码：942 / 948

页数：7

共 25 条

[1] Identification of dimeric anthocyanins and new oligomeric pigments in red wine by means of HPLC-DAD-ESI/MSn [J].