Natural occurrence and production of tenuazonic acid in wine grapes in Argentina

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...

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Guardado en:
Detalles Bibliográficos
Publicado: 2018
Materias:
Alternaria
environmental factors
tenuazonic acid
wine grapes
Acceso en línea:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_20487177_v6_n3_p523_Prendes
http://hdl.handle.net/20.500.12110/paper_20487177_v6_n3_p523_Prendes
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
id paper:paper_20487177_v6_n3_p523_Prendes
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spelling paper:paper_20487177_v6_n3_p523_Prendes2023-06-08T16:33:48Z Natural occurrence and production of tenuazonic acid in wine grapes in Argentina Alternaria environmental factors tenuazonic acid wine grapes 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. © 2017 The Authors. Food Science & Nutrition published by Wiley Periodicals, Inc. 2018 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_20487177_v6_n3_p523_Prendes http://hdl.handle.net/20.500.12110/paper_20487177_v6_n3_p523_Prendes
institution Universidad de Buenos Aires
institution_str I-28
repository_str R-134
collection Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic Alternaria
environmental factors
tenuazonic acid
wine grapes
spellingShingle Alternaria
environmental factors
tenuazonic acid
wine grapes
Natural occurrence and production of tenuazonic acid in wine grapes in Argentina
topic_facet Alternaria
environmental factors
tenuazonic acid
wine grapes
description 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. © 2017 The Authors. Food Science & Nutrition published by Wiley Periodicals, Inc.
title Natural occurrence and production of tenuazonic acid in wine grapes in Argentina
title_short Natural occurrence and production of tenuazonic acid in wine grapes in Argentina
title_full Natural occurrence and production of tenuazonic acid in wine grapes in Argentina
title_fullStr Natural occurrence and production of tenuazonic acid in wine grapes in Argentina
title_full_unstemmed Natural occurrence and production of tenuazonic acid in wine grapes in Argentina
title_sort natural occurrence and production of tenuazonic acid in wine grapes in argentina
publishDate 2018
url https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_20487177_v6_n3_p523_Prendes
http://hdl.handle.net/20.500.12110/paper_20487177_v6_n3_p523_Prendes
_version_ 1768546043893383168

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