Thais Sieiro Sampedro
@uvigo.gal
Universidade de Vigo
Scopus Publications
Scholar Citations
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Scopus Publications
Thais Sieiro-Sampedro, María Figueiredo-González, Raúl Garzón-Vidueira, Beatriz Cancho-Grande, Carmen González-Barreiro, Miguel A. Cámara, José Oliva, and Raquel Rial-Otero
Elsevier BV
Thais Sieiro-Sampedro, Javier Alonso-del-Real, Noelia Briz-Cid, Raquel Rial-Otero, Amparo Querol, and Jesús Simal-Gandara
Elsevier BV
The effect of two commercial formulations (incorporating mepanipyrim and tetraconazole as active substances) on the metabolism of Saccharomyces cerevisiae Lalvin T73™, growing on a synthetic grape must, and their influence on the alcoholic fermentation course and the biosynthesis of volatiles derived from phenylalanine catabolism was studied. No relevant effects were observed for mepanipyrim except for glycerol production. On the contrary, in the presence of tetraconazole many genes and some proteins related to cell cycle progression and mitosis were repressed. This fact could explain the lower biomass concentration and the lower sugar consumption registered for tetraconazole at the end of the study. However, the biomass-to-ethanol yield was higher in connection with the overexpression of the ADH1 gene. The presence of tetraconazole residues seems to accelerate the Ehrlich pathway. These results agree with the overexpression of several genes (BAT1, PDC1, PDC5, ADH1, SFA1, ATF2, PFK1, PFK2 and ARO3) and a higher abundance of two proteins (Gap1p and Atf2p) involved in this metabolic pathway.
T. Sieiro-Sampedro, N. Briz-Cid, E. Pose-Juan, M. Figueiredo-González, C. González-Barreiro, J. Simal-Gándara, B. Cancho-Grande, and R. Rial-Otero
Elsevier BV
The influence of antifungal tetraconazole residues (either as an active substance or as a commercial formulation product) on the fermentative activity of Saccharomyces cerevisiae yeast was evaluated in pasteurized Garnacha red must by using laboratory-scale fermentation assays. The presence of this fungicide promoted a slight decrease in glucose consumption. Volatile fermentative-derived compounds were evaluated in deep. Statistically significant changes were found in methionol (with a mean decrease of around 24%), fatty acids (with increments ranged from 23% to 66%), and ethyl esters (with increases ranged from 23% to 145%) contents when grape musts were enriched with the commercial formulation at both contamination levels assayed. Based on protein mass fingerprinting analysis, it was possible to relate these variations on volatiles content with changes in the activity of several enzymes (Met3p, Met14p, Adh2p, Hmg1p, Erg5p, Erg6p, Erg11p, and Erg20p) involved in the secondary metabolism of yeasts.
T. Sieiro-Sampedro, E. Pose-Juan, N. Briz-Cid, M. Figueiredo-González, A. Torrado-Agrasar, C. González-Barreiro, J. Simal-Gandara, B. Cancho-Grande, and R. Rial-Otero
Elsevier BV
The impact of mepanipyrim (Mep) and its corresponding commercial formulation (Mep Form) on Saccharomyces cerevisiae metabolites was assessed, separately, by using laboratory-scale wine fermentation assays on pasteurized red must. The presence of Mep did not alter the fermentation course. With regard to volatiles formed at the intracellular level by fermenting yeast cells, Mep residues affected mainly the acetate and ethyl ester biochemical pathways. In particular, the target acetates showed a notorious increment, >90%, in presence of commercial Mep Form at the higher dose assayed. The addition of Mep and Mep Form, at both tested levels, highly increased ethyl caprylate (between 42 and 63%) and ethyl caprate (between 36 and 60%) contents as the same as their respective fatty acid precursors. No important effects were observed on colour and non-volatile pyranoanthocyanins, probably due to the low anthocyanin content characteristic of pasteurized musts.
Thais Sieiro-Sampedro, María Figueiredo-González, Carmen González-Barreiro, Jesús Simal-Gandara, Beatriz Cancho-Grande, and Raquel Rial-Otero
Elsevier BV
The impact of fungicides mepanipyrim (Mep) and tetraconazole (Tetra) and their corresponding commercial formulations (Mep-Form and Tetra-Form) on the aroma composition of wines was assessed. Fungicide residues can affect the biotransformation of aroma precursors from grapes and/or the yeast metabolism. The results confirmed that both maximum residue levels (MRL and 2xMRL) of Mep promoted benzyl alcohol and 4-vinylguaiacol contents; while MRL and 2xMRL of Mep-Form promoted benzene derivatives (benzyl alcohol, benzaldehyde, and trans-isoeugenol), 2-phenylethanol and γ-nonalactone. The addition of Tetra (2xMRL) and Tetra-Form (MRL and 2xMRL) release higher contents of cis-3-hexen-1-ol and ethyl vanillate and affected yeast metabolism related to phenylacetaldehyde, 2-phenylethanol, methionol, capric acid, ethyl 2-methylbutyrate, ethyl isovalerate, ethyl monosuccionate, diethyl succinate and γ-butyrolactone production. Fungicide residues did not display higher variations in global odour activity values with respect to control wines, although some variations on the "floral", "fruity", "spicy" and "lactic" nuances could be sensed.
Laura Castro-Sobrino, Noelia Briz-Cid, María Figueiredo-González, Thais Sieiro-Sampedro, Carmen González-Barreiro, Beatriz Cancho-Grande, Raquel Rial-Otero, and Jesús Simal-Gándara
Elsevier BV
Abstract The influence of mepanipyrim (Mep) and tetraconazole (Tetra) and their formulations (Mep-Form and Tetra-Form) on the chromatic characteristics of Mencia wines was evaluated. Fungicides were applied at concentrations corresponding to their Maximum Residue Levels (MRL) on grapes and at 2MRL. The decay rate of both fungicides during winemaking process confirmed the high dissipation percentage (>85%). To evaluate possible modifications in phenolic composition and colour, control wines were also analysed. No effects on anthocyanins for Mep, Mep-Form and Tetra (MRL) treatments were observed. Only a decrease of these pigments was registered when Tetra (2MRL: 43%) and Tetra-Form (MRL: 75% and 2MRL: 64%) were applied. Besides, the addition of Mep, Mep-Form and Tetra to the must did not decrease the content of flavonols, flavan-3-ols and non-flavonoids; meanwhile the addition of Tetra-Form reduced these phenolic compounds (around 35%, 52% and 17%, respectively).
Raquel Noguerol-Pato, Tania Fernández-Cruz, Thais Sieiro-Sampedro, Carmen González-Barreiro, Beatriz Cancho-Grande, Diego-Augusto Cilla-García, Marı́a García-Pastor, Marı́a-Teresa Martínez-Soria, Jesús Sanz-Asensio, and Jesús Simal-Gándara
American Chemical Society (ACS)
The effects of four fungicides commonly used for the control of fungal diseases in vines and grapes in the course of winemaking were tested. The concentration of fungicide residues was monitored throughout the process to establish their kinetics of dissipation. In all cases the percentages of dissipation were >68%, which shows the detoxificant effect of the winemaking process. On the other hand, the effect of the fungicide residues on the aroma composition of Tempranillo red wines was tested. To evaluate possible modifications on the aroma profile of wines, seven odorant series (ripe fruits, fresh fruits, lactic, floral, spicy, vinous, and herbaceous) were built from the odor activity values (OAVs) obtained for each volatile compound. Ripe fruits and fresh fruits were the major aromatic attributes in all Tempranillo red wines. These two odorant series registered the highest variations in their total OAVs with respect to the control wine, especially with the application of boscalid + kresoxim-methyl into vines, leading to a decrease in the ripe fruit and fresh fruit nuances of the resulting wines. Moreover, when the effect of these fungicides on the aroma of Tempranillo red wines was compared throughout two years (2012 and 2013), wines elaborated from grapes treated in the field with boscalid + kresoxim-methyl in 2013 displayed the highest variation in aroma profile with respect to control wine.
R. Noguerol-Pato, T. Sieiro-Sampedro, C. González-Barreiro, B. Cancho-Grande, and J. Simal-Gándara
Elsevier BV
Abstract 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 C 13 -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.
Raquel Noguerol-Pato, Thais Sieiro-Sampedro, Carmen González-Barreiro, Beatriz Cancho-Grande, and Jesús Simal-Gándara
MDPI AG
The authors wish to make the following correction to paper [1], doi:10.3390/molecules190812173, website: https://www.mdpi.com/1420-3049/19/8/12173.[...]