ArticleMolecules (Basel, Switzerland)2020
Influence of Triazole Pesticides on Wine Flavor and Quality Based on Multidimensional Analysis Technology.
Article in Molecules (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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Who cites it
7 citing papers in PubMed, 27 citations in OpenAlex.
- Chemical and Volatile Compounds in Sweet Potato Brandy: Impact of Processing Methods.Foods (Basel, Switzerland) · 2025Article
- Exploration of nonlinear optical properties of 4-methyl-4H-1,2,4-triazol-3-yl)thio)-N-phenylpropanamide based derivatives: experimental and DFT approach.Scientific reports · 2024Article
- Article
- Effects of Different Pesticides on the Brewing of Wine Investigated by GC-MS-Based Metabolomics.Metabolites · 2022Article
- Floral Scents and Fruit Aromas: Functions, Compositions, Biosynthesis, and Regulation.Frontiers in plant science · 2022Review
- Characterization of the Volatile Compounds of Zhenba Bacon at Different Process Stages Using GC-MS and GC-IMS.Foods (Basel, Switzerland) · 2021Article
- Effect of the Technological Process from Vine to Wine on Pesticide Residues in Vernaccia di Oristano Cultivar.Foods (Basel, Switzerland) · 2021Article
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Authors and funding
8 authors at 5 institutions in 1 country.
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Abstract
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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