Influence of herbicide residues on the volatile profile of cabernet sauvignon wines and their potential effects on vineyard insect ecology

Wine quality is closely tied to its volatile composition, derived from grape precursors, yeast metabolism, and vineyard environmental factors. However, herbicide residues persisting from vineyard to winery may compromise both wine aroma and vineyard insect ecology. This study examined the influence of glyphosate, glufosinate, and pendimethalin residues on the volatile profile of Cabernet Sauvignon wines and their potential ecological consequences. Grapes were harvested from replicated treatment blocks alongside untreated controls. Standardized microvinifications were performed with Saccharomyces cerevisiae EC1118. Residues were quantified using LC-MS/MS, and volatile compounds were analyzed by HS-SPME-GC-MS, focusing on esters, higher alcohols, terpenoids, and C6 compounds. Fermentation kinetics were assessed through CO? release and ethanol yield. Data were analyzed using ANOVA, Tukey’s post-hoc tests, and PCA.Results showed significant reductions in fruity and floral volatiles under herbicide treatments, particularly ethyl acetate (65 mg/L control vs. 58-63 mg/L treated), isoamyl alcohol (140 mg/L vs. 125-130 mg/L), and linalool (40 µg/L vs. 25-30 µg/L). Hexanol levels increased substantially, reaching 20 mg/L in pendimethalin treatments compared to 12 mg/L in controls. PCA confirmed distinct separation between treated and control wines. Ecological interpretation suggested that reduced linalool and elevated hexanol could disrupt insect semiochemical cues, reducing beneficial insect activity while enhancing pest orientation.In conclusion, herbicide residues, even below maximum residue limits, significantly alter volatile composition and may indirectly affect vineyard insect ecology. These findings highlight the need for integrated weed management, enhanced residue monitoring, and ecological resilience to safeguard wine authenticity and vineyard biodiversity.Results demonstrated significant reductions in fruity and floral volatiles under herbicide treatments, particularly ethyl acetate (65 mg/L control vs. 58-63 mg/L treated), isoamyl alcohol (140 mg/L control vs. 125-130 mg/L treated), and linalool (40 µg/L control vs. 25-30 µg/L treated). Conversely, hexanol concentrations increased substantially under herbicide exposure, with pendimethalin treatments yielding the highest levels (20 mg/L vs. 12 mg/L in controls). PCA revealed distinct separation between treated and untreated wines, with pendimethalin exerting the strongest impact on volatile profiles. Ecological interpretation suggested that reduced linalool and elevated hexanol may disrupt insect behavior, diminishing cues for beneficial insects while enhancing pest orientation signals.In conclusion, this study demonstrates that herbicide residues, though often below maximum residue limits, significantly alter volatile composition in Cabernet Sauvignon wines and may indirectly influence vineyard insect ecology. Practical implications include adopting integrated weed management, enhancing residue monitoring, and reinforcing ecological resilience to safeguard both wine authenticity and vineyard biodiversity.