Effect of pesticide residues on the aromatic composition of red wines

Journal of Agricultural and Food Chemistry

Volumn 47, Issue 7, 1999, Pages 2830-2836

  Oliva, J ^a   Navarro, S ^a   Barba, A ^a   Navarro, G ^a   Salinas, M R ^b  

^a Ulniversidad de Murcia   (Spain)

^b UNIVERSITY OF CASTILLA LA MANCHA   (Spain)

Author keywords

Aromatic compounds; Pesticide residues; Red wine

Indexed keywords

ACETAL; ACETIC ACID ETHYL ESTER; ACID; ALCOHOL; ALDEHYDE; AROMATIC COMPOUND; CHLORPYRIFOS; ESTER; FENARIMOL; FUNGICIDE; ISOBUTANOL; ISOPENTYL ACETATE; MANCOZEB; METALAXYL; METHANOL; ORGANOPHOSPHATE INSECTICIDE; PESTICIDE; PESTICIDE RESIDUE; VINCLOZOLIN;

AGRICULTURE; ARTICLE; CHEMICAL ANALYSIS; CHEMISTRY; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; FOOD COMPOSITION; FOOD CONTAMINATION; GRAPE; NONHUMAN; ODOR; PERCEPTIVE THRESHOLD; VOLATILIZATION; WINE;

CHLORPYRIFOS; FUNGICIDES, INDUSTRIAL; INSECTICIDES; PESTICIDE RESIDUES; VOLATILIZATION; WINE;

EID: 0032819463     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf9813135     Document Type: Article

References (39)

1. Belancic, A.; Agosini, E.; Ibacache, A.; Bordeu, E.; Baumes, R.; Razungles, A.; Bayonove, C. Influence of sun exposure on the aromatic composition of Chilean Muscat grape cultivars Moscatel de Alejandría and Moscatel rosada. Am. J. Enol. Vitic. 1997, 48, 181-187.
2. Bertrand, A. Formation des substances volatiles au cours de la fermentation alcoolique, incidence sur la qualité du vin. Colloque Soc. Fr. Microbiol., Reims 1981, 251-267.
3. Bertrand, A.; Torres-Alegre, V. Incidence de l'action de l'oxygène sur la formation des produits secondaires de la fermentation alcoolique du moûts de raisin. Sci. Aliments 1984, 4, 45-64.
4. Bidan, P. Relation entre la teneur des vins en alcools supérieurs el la teneur des moûts en substances azotées en particulier en acides aminés. Bull. OIV 1975, 536, 842-867.
5. Casp, A.; Navarro, M.; Marin, R.; Arozarena, I. Análisis de las diferencias sensoriales entre vinos de distintas variedades de uva de Aragon y Navarra (Espana). XXIII Congrès Mondial de la Vigne et du Vin, Lisboa; ASCOIV, 1998; pp 100-103.
6. 6. Connais. Vigne Vin. 1981, 15, 269-286.
7. Dubois, P. Les arômes des vins et leurs défauts. Rev. Fr. Oenol. 1994a, 145, 27-40.
8. Dubois, P. Les arômes des vins et leurs défauts. Rev. Fr. Oenol. 1994b, 146, 39-50.
9. Etiévant, P. X. Wine. In Volatile compounds in Foods and Beverages; Maarse, H., Ed.; Marcel Dekker: New York, 1991; Chapter 14.
10. Gonzalez Raurich, M.; Reglero, G.; Herraiz, M.; Cabezudo, M. D. El análisis íntegro de los vinos. I. Componentes volátiles mayoritarios. Aliment. Equipos Tecnol. 1985a, 2, 131-135.
11. Gonzalez Raurich, M.; Reglero, G.; Herraiz, M.; Cabezudo, M. D. El análisis íntegro de los vinos. II. Componentes volátiles minoritarios. Aliment. Equipos Tecnol. 1985b, 5, 87-92.
12. Huerta, M. D.; Salinas, M. R.; Masoud, T. Dosage par chromatographie en phase gazeuse de quelques compost volatils majeurs du vin et son distillat. Sci. Aliments 1995, 15, 187-191.
13. Jackson, R. S. Chemicals Constituents of Grapes and Wine. In Wine Science. Principles and Applications; Taylor, S. L., Ed. Food Science and Technology, International Series; Academic Press: San Diego, CA, 1994; Chapter 6.
14. Keppel, G. E. Collaborative study of the determination of dithiocarbamate residues by a modified carbon disulphide evolution method. J. Assoc. Off. Anal. Chem. 1971, 54, 528-532.
15. Lee, C. Y.; Acree, T. E.; Butts, R. M. Determination of methyl alcohol in wine by gas chromatography. Anal. Chem. 1975, 47, 747-748.
16. Liñan, C. Vademecum de productos fitosanitarios y nutricionales; Agrotécnicas S.L. Madrid, 1998; pp 428.
17. López-Tamames, E.; Carro-Mariño, N.; Gunata, Y. Z.; Sapis, C.; Baumes, R.; Bayonove, C. Potential Aroma in several varieties of Spanish grapes. J. Agric. Food Chem. 1997, 45, 1729-1735.
18. Maarse, H.; Visscher, C. A. Volatile compounds in alcoholic beverages-Qualitative and quantitative data; TNO-CIVO Food Analysis Institute: Zeist, The Netherlands, 1989.
19. MacDonall, J.; Reeve, P. T. V.; Ruddlesden, J. D.; White, F. H. Current approaches to brewery fermentations. In Progress in industrial microbiology. Modern applications of traditional biotechnologies; Bushell, D. E., Ed.; Elsevier: Amsterdam, 1984; pp 47-198.
20. Navarro, S.; Barba, A.; Oliva, J.; Navarro, G.; Pardo, F. Evolution of residual levels of six pesticides during elaboration of red wines. Effect of wine-making procedures in their disappearance. J. Agric. Food Chem. 1998, 47, 264-270.
21. Norusis, M. J. SPSS for Windows, version 7.5. Base System User Guide; SPSS, Inc.: Chicago, IL, 1997.
22. Oliva, J.; Navarro, S.; Barba, A.; Navarro, G. Determination of chlorpyrifos, penconazole, fenarimol, vinclozolin and metalaxyl in grapes, must and wine by on-line microextraction and gas chromatography. J. Chromatogr. A 1999, 833, 43-51.
23. Pardo, F. Contribución a la mejora de la vinificación y la calidad de vinos tintos de Monastrell en la D. O. Jumilla. Ph.D. Dissertation, Universidad de Murcia, 1995.
24. Peynaud, E. Enologia práctica; Mundi Prensa, Ed.; Madrid, 1984.
25. Rapp, A.; Mandery, H. Wine aroma. Experientia 1986, 42, 873-884.
26. Razungles, A.; Günata, Z.; Pinatel, R.; Bayonove, C. Etude quantitative de composés terpéniques norisoprénoides et de leurs précurseurrs dans diverses variétés de raisins. Sci. Aliments 1993, 13, 59-72.
27. Ribereau-Gayon, P. Wine aroma. Flavor of food and beverages; Academic Press: New York, 1978; pp 362-371.
28. Ribereau-Gayon, J.; Peynaud, E.; Sudraud, P.; Ribereau-Gayon, P. Tratado de Enología. Ciencias y Técnicas del vino; Tomo, I., Ed.; Hemisferio Sur: Buenos Aires, Argentina, 1980; pp 617.
29. Robichaud, J.; Noble, A. Astringency and bitterness of selected phenolics in wine. J. Sci. Food Agric. 1990, 55, 343-353.
30. Salinas, M. R.; Alonso, G. L.; Esteban-Infantes, F. J. Adsorption-Thermal desorption-Gas Chromatography Applied to the Determination of Wine Aromas. J. Agric. Food Chem. 1994, 42, 1328-1331.
31. Salinas, R.; Alonso, G.; Navarro, G.; Pardo, F.; Jimeno, J.; Huerta, M. D. Evolution of the aromatic composition of wines undergoing carbonic maceration in different aging conditions. Am. J. Enol. Vitic. 1996, 47, 134-144.
32. Salinas, M. R.; Alonso, G. L.; Pardo, F.; Bayonove, C. Free and bound volatiles of Monastrell wines. Sci. Aliments 1998, 18, 223-231.
33. Salo, P. Determining the odor thresholds for some compounds in alcoholic beverages. J. Food Sci. 1970, 35, 95-99.
34. Santos, C. Aplicación de fungicidas antibotriticos en vid: eficacia, residuos y consecuencias enológicas. Ph.D. Dissertation, Escuela Técnica Superior de Ingenieros Agrónomos, Universidad Politécnica de Madrid, 1997.
35. Sharpe, F. R.; Chappell, C. G. An introduction to mass spectrometry and its application in the analysis of beer, wine, whiskey and food. J. Inst. Brew. 1991, 96, 381-394.
36. Shinohara, T. Gas chromatographic analysis of volatile fatty acids in wines. Agric. Biol. Chem. 1985, 49, 2211-2212.
37. Tamborra, P. L'influenza dell'ambiente sui vini ottenuti da uve Chardonay. Vini Ital. 1991, 1, 55-162.
38. Webster, D. R.; Edwards, C. G.; Spayd, S. E.; Peterson, J. C.; Seymour, B. J. Influence of vineyard nitrogen fertilization on the concentrations of monoterpenes, higher alcohols, and esters in agecd Riesling wines. Am. J. Enol. Vitic. 1993, 44, 275-283.
39. Wilson, B.; Strauss, C. R.; Willians, P. J. Changes in free and glycosidically bound monoterpenes in developing Muscat grapes. J. Agric. Food Chem. 1984, 32, 919-924.