title: Effect of two anti-fungal treatments (metrafenone and boscalid plus kresoxim-methyl) applied to vines on the color and phenol profile of different red wines.
abstract: The effect of two anti-fungal treatments (metrafenone and boscalid + kresoxim-methyl) on the color and phenolic profile of Tempranillo and Graciano red wines has been studied. To evaluate possible modifications in color and phenolic composition of wines, control and wines elaborated with treated grapes under good agricultural practices were analyzed. Color was assessed by Glories and CIELab parameters. Color changes were observed for treated wines with boscalid + kresoxim-methyl, leading to the production of wines with less color vividness. Phenolic profile was characterized by HPLC analysis. Boscalid + kresoxim-methyl treatment promoted the greatest decrease on the phenolic content in wines.
authors.affiliation: Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, Ourense E-32004, Spain.
authors.forename: Noelia
authors.initials: N
authors.lastname: Briz-Cid
authors.affiliation: Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, Ourense E-32004, Spain.
authors.forename: María
authors.initials: M
authors.lastname: Figueiredo-González
authors.affiliation: Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, Ourense E-32004, Spain.
authors.forename: Raquel
authors.initials: R
authors.lastname: Rial-Otero
authors.affiliation: Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, Ourense E-32004, Spain.
authors.forename: Beatriz
authors.initials: B
authors.lastname: Cancho-Grande
authors.affiliation: Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, Ourense E-32004, Spain. jsimal@uvigo.es.
authors.forename: Jesús
authors.initials: J
authors.lastname: Simal-Gándara
mesh_terms: D000935:Antifungal Agents / Q000494:pharmacology*; D001577:Benzophenones / Q000494:pharmacology*; D001713:Biphenyl Compounds / Q000494:pharmacology*; D002851:Chromatography, High Pressure Liquid; D008689:Methacrylates / Q000494:pharmacology; D009536:Niacinamide / Q000031:analogs & derivatives* / Q000494:pharmacology; D010636:Phenols / Q000032:analysis; D010648:Phenylacetates / Q000494:pharmacology*; D000073739:Strobilurins; D027843:Vitis / Q000737:chemistry / Q000187:drug effects; D014920:Wine / Q000032:analysis*
chemical_list: D000935:Antifungal Agents; D001577:Benzophenones; D001713:Biphenyl Compounds; D008689:Methacrylates; D010636:Phenols; D010648:Phenylacetates; D000073739:Strobilurins; C469328:kresoxim-methyl; D009536:Niacinamide; C550088:2-chloro-N-(4-chlorobiphenyl-2-yl)nicotinamide; C511340:metrafenone