Influence of penlonazol on a structure of organic acids and physical and chemical indicators of grape wines Ухудшение качества виноградных красных и белых вин под воздействием фунгицида триазольного класса

• Published in: Виноделие и виноградарство no. 6; pp. 20 - 23
• Main Authors: Antonenko, M.V, Guguchkina, T.I, Shelud'ko, O.N, Belyakova, E.A., North-Caucasian Zonal Research and Development Inst. of Horticulture and Viticulture, Krasnodar (Russian Federation)
• Format: Journal Article
• Language: Russian
• Published: 2010
• Subjects: ACIDE ORGANIQUE; ACIDOS ORGANICOS; ANTHOCYANE; ANTHOCYANINS; ANTOCIANINAS; BIOCHEMICAL REACTIONS; CHEMICAL COMPOSITION; COMPOSE PHENOLIQUE; COMPOSICION QUIMICA; COMPOSITION CHIMIQUE; COMPUESTOS FENOLICOS; DETERIORATION; DETERIORO; FEDERACION DE RUSIA; FEDERATION DE RUSSIE; http://www.fao.org/aos/agrovoc#c_10350; http://www.fao.org/aos/agrovoc#c_1794; http://www.fao.org/aos/agrovoc#c_27462; http://www.fao.org/aos/agrovoc#c_28612; http://www.fao.org/aos/agrovoc#c_28614; http://www.fao.org/aos/agrovoc#c_33240; http://www.fao.org/aos/agrovoc#c_5383; http://www.fao.org/aos/agrovoc#c_5472; http://www.fao.org/aos/agrovoc#c_5772; http://www.fao.org/aos/agrovoc#c_8840; ORGANIC ACIDS; OXIDACION; OXIDATION; OXYDATION; PHENOLIC COMPOUNDS; REACCIONES BIOQUIMICAS; REACTION BIOCHIMIQUE; RED WINES; RUSSIAN FEDERATION; VIN BLANC; VIN ROUGE; VINO BLANCO; VINO TINTO; WHITE WINES
• ISSN: 0869-3625

Test subjects were yang wine materials from varieties Caberne Sovignon and Shardone which were artificially added with penconazole – a triazole class system fungicide. In the process of ripening white wines added with penconazole the concentration of tartaric acid, as well as malic, citric and lactic acids intensively decreased, but the content of acetic and succinic acids increased. In the process of red wines in the presence of penconazole complicated physical and chemical reactions and transformations of oxidative and reduction nature took place causing a quick decrease in the number of organic acids and the tittered acidity. Under effect of penconazole the level of acetic acid fell, and lactic acid increased. In the process of storing white wines, the concentration of ethyl alcohol increased, the residual content of sugar reduced, volatile acidity increased. In the experimental samples of white wines the active acidity exceeded pH in the control by 0.1. In the samples of red wines with penconazole there was observed a decrease of the concentration of ethyl alcohol by 0.44-0.55% compared to the control, the changing the content of sugar in both samples was abrupt, the titrated acidity and volatile acidity decreased. It is concluded that penconazole breaks the natural course of biochemical reactions running when wines are formed and ripened reducing their quality