Sunday 11 January 2015

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

Food Control 2015, 50, 942-948

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.