European Food Research and Technology volume 247, pages 947–960.
Autores/as: Noelia Briz-Cid, Jose Oliva, Raquel Rial-Otero, Jesus Simal-Gandara & Miguel A. Cámara.
The quality of wines from Cabernet Sauvignon grapes spiked with iprovalicarb, mepanipyrim and tetraconazole fungicides was assessed in terms of oenological parameters, color, phenolics, antioxidant properties and fungicide residual levels. Mepanipyrim and tetraconazole contents decreased by more than 93%, and iprovalicarb contents by about 82–90%, during the winemaking process. The content in the monomeric anthocyanin of mepanipyrim treatment decreased 1.2 times, whereas that of its polymeric forms increased 1.3 times. The total content in the monomeric anthocyanin of iprovalicarb treatment increased by about 30%. The most markedly affected anthocyanins were malvidin derivatives, which increased by up to 42%. The wines also had a stronger yellow component. A multivariate statistical analysis was conducted to identify relationships between color variables and the anthocyanin profile. A two-factor model explains 97% of the variance in anthocyanin profiles (X) and 69% in color (Y).