On March 30, 2022, Zhao, Shanshan; Li, Minmin; Simal-Gandara, Jesus; Tian, Jian; Chen, Jieyin; Dai, Xiaofeng; Kong, Zhiqiang published an article.COA of Formula: C8H14O4 The title of the article was Impact of chiral tebuconazole on the flavor components and color attributes of Merlot and Cabernet Sauvignon wines at the enantiomeric level. And the article contained the following:
The impact of chiral tebuconazole on the flavor and appearance of Merlot and Cabernet Sauvignon wines were systematically studied. Gas chromatog.-ion mobility spectrometry and headspace-solid phase microextraction coupled with gas chromatog. mass spectrometry qual. and quant. identified the flavor components, and a photog. colorimeter was used for color attribute anal. Tebuconazole enantiomers had different effects on the flavor and appearance of young wines, especially R-tebuconazole. The flavor differences were mainly manifested in fruity and floral characteristics of the wine due to changes in the concentrations of acids, alcs., and esters; R-tebuconazole alters the concentrations of key flavor compounds to the greatest extent. Tebuconazole treatment changes the color of young wines, with the final red shade of wine being control group > rac-tebuconazole ≥ S-tebuconazole > R-tebuconazole. Since chiral tebuconazole neg. alters wine, grapes treated with chiral pesticides should be subject to stricter quality control during processing. The experimental process involved the reaction of Diethyl succinate(cas: 123-25-1).COA of Formula: C8H14O4
The Article related to tebuconazole flavor color merlot sauvignon wine fermentation 2heptanol, cabernet sauvignon wine, chiral tebuconazole, color attributes, enantiomeric level, flavor components, merlot wine and other aspects.COA of Formula: C8H14O4
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