2025, Vol. 6, Issue 2, Part A
Chemical alterations in aromatic constituents of red wines under herbicidal stress conditions
Author(s): Emily Hartwell, Daniel McPherson and Sophie Callahan
Abstract: Wine aroma is a complex sensory attribute shaped by the delicate interplay of esters, higher alcohols, terpenes, and norisoprenoids, many of which are vulnerable to environmental and technological stresses. In viticulture, herbicides remain widely used for weed management, but growing concerns exist that residues may not only persist into vinification, but also interfere with yeast-driven volatile biosynthesis. This study aimed to investigate the impact of herbicidal stress on the aromatic composition of Cabernet Sauvignon wines by quantifying residue transfer, profiling volatile constituents, and evaluating sensory relevance through odor activity values (OAVs). Vineyard trials were conducted under controlled herbicide applications (glyphosate, glufosinate ammonium, pendimethalin), with untreated plots serving as controls. Grapes were hand harvested, processed via microvinification with Saccharomyces cerevisiae EC1118, and analyzed for residues using QuEChERS extraction coupled with LC–MS/MS. Volatile profiles were determined by HS-SPME-GC–MS, and statistical analyses included ANOVA and principal component analysis (PCA). Results revealed that herbicide residues decreased significantly during winemaking, with processing factors of 0.2–0.5, but glufosinate persisted at trace levels (~0.01 mg/L) in finished wines. Volatile profiling showed reductions in esters (ethyl acetate, ethyl hexanoate), higher alcohols (isoamyl alcohol, hexanol), and monoterpenes (linalool), with ANOVA confirming significance (p < 0.05). OAV analysis indicated that linalool fell below its perception threshold, eliminating detectable floral notes. Fruity esters also declined in intensity. PCA demonstrated clear compositional separation between control and treated wines, highlighting systematic volatile alterations. The findings establish that herbicide residues, even within legal limits, exert measurable effects on wine aroma chemistry and sensory typicity. Practical recommendations include adopting integrated weed management, careful product selection, and expanded residue monitoring that incorporates sensory quality. These insights underscore the need for regulatory frameworks that address both safety and quality, ensuring sustainable viticulture and preservation of wine authenticity.
Pages: 50-55 | Views: 64 | Downloads: 18
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How to cite this article:
Emily Hartwell, Daniel McPherson, Sophie Callahan. Chemical alterations in aromatic constituents of red wines under herbicidal stress conditions. J Res Chem 2025;6(2):50-55.
