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Article

Influence of Triazole Pesticides on Wine Flavor and Quality Based on Multidimensional Analysis Technology

by 1,2,†, 3,†, 2, 3, 3, 1,2, 2,3,* and 1,2,*
1
Feed Research Institute, Chinese Academy of Agricultural Sciences, Beijing 100081, China
2
State Key Laboratory for Biology of Plant Diseases and Insect Pests, Institute of Plant Protection, Chinese Academy of Agricultural Sciences, Beijing 100193, China
3
Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs/Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
*
Authors to whom correspondence should be addressed.
These authors contributed equally to this work.
Academic Editors: Fernando M. Nunes, Fernanda Cosme and Luís Filipe Ribeiro
Molecules 2020, 25(23), 5596; https://doi.org/10.3390/molecules25235596
Received: 28 October 2020 / Revised: 25 November 2020 / Accepted: 26 November 2020 / Published: 28 November 2020
(This article belongs to the Special Issue Wine Sensory Faults: Origin, Prevention and Removal)
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. View Full-Text
Keywords: triazole pesticides; wine; fermentation; sensory analysis; flavor components triazole pesticides; wine; fermentation; sensory analysis; flavor components
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MDPI and ACS Style

Xiao, O.; Li, M.; Chen, J.; Li, R.; Quan, R.; Zhang, Z.; Kong, Z.; Dai, X. Influence of Triazole Pesticides on Wine Flavor and Quality Based on Multidimensional Analysis Technology. Molecules 2020, 25, 5596. https://doi.org/10.3390/molecules25235596

AMA Style

Xiao O, Li M, Chen J, Li R, Quan R, Zhang Z, Kong Z, Dai X. Influence of Triazole Pesticides on Wine Flavor and Quality Based on Multidimensional Analysis Technology. Molecules. 2020; 25(23):5596. https://doi.org/10.3390/molecules25235596

Chicago/Turabian Style

Xiao, Ouli, Minmin Li, Jieyin Chen, Ruixing Li, Rui Quan, Zezhou Zhang, Zhiqiang Kong, and Xiaofeng Dai. 2020. "Influence of Triazole Pesticides on Wine Flavor and Quality Based on Multidimensional Analysis Technology" Molecules 25, no. 23: 5596. https://doi.org/10.3390/molecules25235596

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