IBAM   22618
INSTITUTO DE BIOLOGIA AGRICOLA DE MENDOZA
Unidad Ejecutora - UE
artículos
Título:
Natural occurrence and production of tenuazonic acid in wine grapes in Argentina
Autor/es:
MERÍN, M. G.; RAMÍREZ, M.L.; FONTANA, A.R.; BOTTINI, R.A.; FONTANA, A.R.; BOTTINI, R.A.; PRENDES, L.P.; D´ AMARIO FERNÁNDEZ, A.; MORATA DE AMBROSINI, V.I.; PRENDES, L.P.; D´ AMARIO FERNÁNDEZ, A.; MORATA DE AMBROSINI, V.I.; MERÍN, M. G.; RAMÍREZ, M.L.
Revista:
Food Science & Nutrition
Editorial:
John Wiley and Sons Ltd
Referencias:
Año: 2018 vol. 6 p. 523 - 531
ISSN:
2048-7177
Resumen:
A survey was carried outto determine natural occurrence of tenuazonic acid (TA) in healthy and rotten winegrapes samples from different varieties (n = 37) collected during 2016vintage in the region of DOC San Rafael (Argentina). In addition, inoculationexperiments with three Alternaria alternata strains in wine grapes weredone 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) ofincidence in healthy samples (77 μg·kg−1) and 42% (5/12) in rotten samples (10-778 μg·kg−1). Malbec, Cabernet Sauvignon and Syrahvarieties showed TA contamination, whereas Bonarda, Ancelota, Torrontés,Semillón and Chenin didnot. During inoculation experiments in wine grapes, twoof three strains were able to produce TA among the evaluated conditions and thehighest TA production was observed at 15°C and 25°C after 24 days ofincubation. Nutritional composition of grapes results appropriate for A.alternata infection and TA production and, together with the adequate fieldconditions, favors TA natural occurrence in wine grapes.