Evaluation of the effect of fenhexamid and mepanipyrim in the volatile composition of Tempranillo and Graciano wines

• Norisoprenoids, in Graciano wines, increased in the presence of fungicide residues.
• Ripe fruit nuances were increased mainly as a result of enhancing dry plum notes.
• This is mainly due to the enhancement of β-damascenone.
• Residues of mepanipyrim slightly increased banana nuances.
• Isopentyl acetate increased in wine treated with mepanipyrim.

Grapes from Vitis vinifera var. Tempranillo and Graciano of La Rioja (North Central Spain) were vinified after addition of two fungicides (mepanipyrim and fenhexamid) at concentrations corresponding to their MRLs. These fungicides are commonly used in the vine growing to control botrytis disease. The fungicide effect throughout winemaking on the volatile composition and aroma profile of the final wines was evaluated, together with the level of fungicide residues in the final wines that were found to be safe for consumers. Concentrations of C13-norisoprenoids in Graciano wines obtained after the addition of both active substances showed the greatest variations with respect to control wine; whereas the concentration of volatile compounds in Tempranillo wines were seemingly unaffected by the presence of fungicide residues. On the other hand, the aroma profile of monovarietal red wines was evaluated by using odorant series which included volatile compounds with similar odour descriptors. In this sense, supplementation with the antifungals seemed to increase the OAV for the ripe fruit series with respect to the control wines in Graciano wines.