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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).

The effect of the residues of two fungicides (mepanipyrim and fenhexamid) on the color and phenolic profile of Tempranillo and Graciano red wines has been studied. To evaluate possible modifications in color and phenolic composition of wines, control wines (not treated) and wines elaborated with spiked musts were analyzed. Thereby, changes in the color parameters of CIELab space were observed in the wines treated with mepanipyrim and also in Tempranillo wines treated with fenhexamid. In general, the anti-fungal substances had different effects depending on the cultivar and on the phenolic compound analyzed; being monomeric anthocyanins and flavan-3-ol monomers the compounds more affected by the presence of these fungicides.