Influence of fungicides on organic acids in wine.
2022
The article discusses the effect of fungicides on organic acids in wine. The mass and retention time of the standards and trace substances were identified by means of high-performance liquid chromatography and mass spectrometer in bio and industrial wine samples and their lees. Quantitative composition of organic acids and fungicides was determined. The total acidity in wine made from the must enriched with fungicides was reduced to 0.9-1.2 g / l. With the exception of 0.5 g / l in the control, the exception is the samples of wine enriched with the fungicide Falcon, in which the reduction of the total acidity exceeded 1.2 g / l. Falcon also reduced the acidity of the wine, almost equaling the amounts of malic and citric acid. In our opinion this process must be caused by the presence of the fungicide Falcon in the must, which inhibited the action of the yeast and prevented the normal course of alcoholic fermentation. This fact has led to an increase in residual sugars in wine and a decrease in organic acids. As a result, the organoleptic and quality indicators of the wine deteriorated. Fig. 3, Tab. 1, Ref. 7.
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