Artículo
Natural occurrence and production of tenuazonic acid in wine grapes in Argentina
Prendes, Luciana Paola
; Fontana, Ariel Ramón
; Merín, María Gabriela
; D'Amario Fernández, Agustina; Bottini, Ambrosio Rubén
; Ramirez, Maria Laura
; Morata, Vilma Ines
Fecha de publicación:
12/2017
Editorial:
Wiley
Revista:
Food Science & Nutrition
ISSN:
2048-7177
Idioma:
Inglés
Tipo de recurso:
Artículo publicado
Clasificación temática:
Resumen
A survey was carried out to determine natural occurrence of tenuazonic acid (TA) in healthy and rotten wine grapes samples from different varieties (n = 37) collected during 2016 vintage in the region of DOC San Rafael (Argentina). In addition, inoculation experiments with three Alternaria alternata strains in wine grapes were done to elucidate TA production and its major influencing factors. The 16.2% (6/37) of total wine grape samples showed TA contamination with 4% (1/25) of incidence in healthy samples (77 μg·kg−1) and 42% (5/12) in rotten samples (10–778 μg·kg−1). Malbec, Cabernet Sauvignon, and Syrah varieties showed TA contamination, whereas Bonarda, Ancelota, Torrontés, Semillón, and Chenin did not. During inoculation experiments in wine grapes, two of three strains were able to produce TA among the evaluated conditions and the highest TA production was observed at 15°C and 25°C after 24 days of incubation. Nutritional composition of grapes results appropriate for A. alternata infection and TA production and, together with the adequate field conditions, favors TA natural occurrence in wine grapes.
Palabras clave:
Tenuazonic Acid
,
Alternaria
,
Wine Grapes
,
Environmental Factors
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Identificadores
Colecciones
Articulos(CCT - MENDOZA)
Articulos de CTRO.CIENTIFICO TECNOL.CONICET - MENDOZA
Articulos de CTRO.CIENTIFICO TECNOL.CONICET - MENDOZA
Citación
Prendes, Luciana Paola; Fontana, Ariel Ramón; Merín, María Gabriela; D'Amario Fernández, Agustina; Bottini, Ambrosio Rubén; et al.; Natural occurrence and production of tenuazonic acid in wine grapes in Argentina; Wiley; Food Science & Nutrition; 2017; 12-2017; 1-9
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