Changes of the sensorial attributes of white wines with the application of new anti-mildew fungicides under critical agricultural practices

► New fungicides (mandipropamid, valifenalate, cyazofamid and famoxadone) were applied. ► Fungicide residues slightly affect the sensorial descriptors of white wines. ► Increment of fermentative odours associated to esters in wines with residues. ► Sweeter balance with a ripe fruit taste in the aroma of these wines with residues. ► Higher viscosity and also a higher cloudy colour in such wines.