Effect of residual tebuconazole on the flavor quality of different Saccharomyces cerevisiae simulated fermentation process

In order to explore the degradation of tebuconazole under the action of different Saccharomyces cerevisiae in wine and the influence of tebuconazole residue on the flavor quality of different Saccharomyces cerevisiae fermentation process, this study added standard solution of tebuconazole to the simulated grape juice medium to 2 mg/L. Then use 12 kinds of wine-making yeast commonly used in production to simulate alcoholic fermentation treatment. Determination of tebuconazole residues in wine by QuEChERS analysis methods. Meanwhile, the electronic nose, electronic tongue and solid-phase microextraction gas chromatography-mass spectrometry (SPME-GC-MS) were used to analyze the effect of tebuconazole residue on wine flavor quality. The results show that the fermentation process dominated by yeasts in winemaking can promote the residual degradation of tebuconazole. Different yeasts have different degradation effects on tebuconazole. Among the 12 yeasts, the strains D254, RC212, BO213 and AC have better degradation effects of tebuconazole, with a degradation rate of 21%-23%. Tebuconazole significantly changed the aroma components produced during alcohol fermentation, severely inhibits the formation of benzyl alcohol (bitter almond flavor) and destroys the wine flavor structure. Among the 12 kinds of yeast tested, the formation of flavor substances during the fermentation of AC strains is the least affected by tebuconazole. In summary, it is recommended that yeast AC be selected for fermentation in winemaking.