miércoles, 11 de julio de 2012

Efecto de los tratamientos fitosanitarios con fungicidas sobre los compuestos aromáticos de los vinos blancos Godello


EFECTO DE LOS TRATAMIENTOS FITOSANITARIOS CON FUNGICIDAS SOBRE LOS COMPUESTOS AORMÁTICOS DE LOS VINOS BLANCOS GODELLO

Gonzalez-Alvarez, M.; Gonzalez-Barreiro, C.; Cancho-Grande, B.; Simal-Gandara, J. Food Chemistry 2012, 131 (3) 826–836

Se aplicaron ciazofamida, famoxadona, mandipropamid y valifenalate, cuatro nuevos fungicidas para el control del mildiu de la vid, en un viñedo experimental donde se producen uvas blancas de la variedad Godello.

Después de la vendimia, las uvas fueron sometidas a procesos de vinificación individuales. Se determinaron los valores de actividad odorante (OAVs) de los vinos Godello obtenidos con el fin de evaluar las posibles alteraciones de su composición aromática por efecto de los tratamientos fitosanitarios.

Durante el proceso de vinificación se formaron niveles elevados de varios ácidos grasos y de sus ésteres y acetatos que se supone pueden tener una influencia significativa sobre el aroma de los vinos mediante notas floreales, frutales y especiadas.

Se observó que las concentraciones de seis compuestos (acetato de 2-feniletilo, butanoato de etilo, octanoato de etilo, 4-vinilguaiacol, ácido 3-metilbutanoico y metionol) eran suficientes para discriminar los vinos procedentes de uvas tratadas con fungicidas bajo Prácticas Agrícolas Críticas (CAP) y bajo Buenas Prácticas Agrícolas (GAP).

IMPACT OF PHYTOSANITARY TREATMENTS WITH FUNGICIDES (CYAZOFAMID, FAMOXADONE, MANDIPROPAMID AND VALIFENALATE) ON AROMA COMPUNDS OF GODELLO WHITE WINES

Cyazofamid, famoxadone, mandipropamid and valifenalate, four new fungicides for controlling downy mildew in vine, were applied to an experimental vineyard producing Vitis vinifera white grapes of the Godello variety.

Following harvest, the grapes were subjected to single vinification runs. The odour activity values (OAVs) for the Godello white wines obtained were estimated with a view to assessing potential alterations of their aroma composition by effect of the phytosanitary treatments. Several fatty acids, their esters and acetates were formed during the winemaking process in high levels and could be expected to strongly influence the aroma of the wines by introducing floral, fruity and spicy nuances.

The concentrations of six compounds (2-phenylethyl acetate, ethyl butanoate, ethyl octanoate, 4-vinylguaiacol, 3-methylbutanoic acid and methionol) were found to suffice with a view to discriminating between wines from grapes treated with fungicides under Critical Agricultural Practices (CAP) and under Good Agricultural Practices (GAP).

Highlights:
- Alterations of wine aroma by effect of new phytosanitary treatments.
- Fatty acids, their esters and acetates were formed in high levels.
- This influences the aroma by introducing floral, fruity and spicy nuances.
- Six compounds suffice to discriminate wines from grapes treated with fungicides. - Terpenes and higher alcohols were not contributing to discrimination between groups.

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