Finally,the concentration of quercetin significantly increases with fenhexamid and slightly with quinoxyfen.
In the rest of treatments the levels decreased.
After an exhaustive search of the literature,we found no references that correlate the individual levels of the different phenolic compounds with the organoleptic characteristics of the wines .
therefore,we only set out the differences that these compounds,individually or as a whole,show in wines coming from wines treated or untreated with the fungicides under study and the influence that each fungicide has on their absolute values.