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

文献类型： 外文期刊

第一作者： Xiao, Ouli

作者： Xiao, Ouli;Zhang, Zezhou;Dai, Xiaofeng;Xiao, Ouli;Chen, Jieyin;Zhang, Zezhou;Kong, Zhiqiang;Dai, Xiaofeng;Li, Minmin;Li, Ruixing;Quan, Rui;Kong, Zhiqiang

作者机构：

关键词： triazole pesticides; wine; fermentation; sensory analysis; flavor components

期刊名称：MOLECULES （ 影响因子：4.411； 五年影响因子：4.587 ）

ISSN：

年卷期： 2020 年 25 卷 23 期

页码：

收录情况： SCI

摘要： 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.

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