Effect of fungicide residues on the aromatic composition of white wine inoculated with three Saccharomyces cerevisiae strains
Effect of fungicide residues on the aromatic composition of white wine inoculated with three Saccharomyces cerevisiae strains
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DOI：
10.1021/jf030546f
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发表时间：
2004-03-10
影响因子：
6.1
通讯作者：
Díaz-Plaza, EM
中科院分区：
文献类型：
--
作者：
García, MA;Oliva, J;Díaz-Plaza, EM
研究了嘧菌环胺、咯菌腈和嘧霉胺3种杀菌剂残留对葡萄属葡萄白色葡萄酒香气成分（酸、醇和酯）的影响。Airen）接种三种酿酒酵母菌株（syn. bayanus、cerevisiae和syn. uvarum）进行了研究。芳烃指数通过吸附-热脱附进行提取和浓缩，并通过使用质量选择检测器的气相色谱法进行测定。3种杀菌剂以不同剂量（1和5 mg/L）的添加对香气的酸性组分产生显著差异，特别是在接种S.酿酒，虽然最终内容不超过感知阈值。根据异构醇含量[（Z）-3-己烯-1-醇和3-（甲硫基）丙-1-醇]，质量较低的葡萄酒是通过接种S.酿酒酵母（syn. Bayanus）和加入嘧菌环胺。在接种S.酿酒酵母（syn. Bayanus）产生乙酸乙酯和乙酸异戊酯含量的增加，这导致所得葡萄酒的感官质量降低。
The effects of three fungicide residues (cyprodinil, fludioxonil, and pyrimethanil) on the aromatic composition (acids, alcohols, and esters) of Vitis vinifera white wines (var. Airen) inoculated with three Saccharomyces cerevisiae strains (syn. bayanus, cerevisiae, and syn. uvarum) are studied. The aromatic exponents were extracted and concentrated by adsorption -thermal desorption and were determined by gas chromatography using a mass selective detector. The addition of the three fungicides at different doses (1 and 5 mg/L) produces significant differences in the acidic fraction of the aroma, especially in the assays inoculated with S. cerevisiae, although the final contents do not exceed the perception thresholds. The lower quality wines, according to isomeric alcohol content [(Z)-3-hexen-1-ol and 3-(methylthio)propan-1-ol] are those obtained by inoculation with S. cerevisiae (syn. bayanus) and addition of cyprodinil. The addition of fungicides in the assays inoculated with S. cerevisiae (syn. bayanus) produces an increase in the ethyl acetate and isoamyl acetate contents, which causes a decrease in the sensorial quality of the wine obtained.