Potential Risks of Tebuconazole during Wine Fermentation at the Enantiomer Level Based on Multiomics Analysis

The enantioselectivity and potential risks of tebuconazole enantiomers (R-tebuconazole and S-tebuconazole) in wine fermentation were investigated in this study using Cabernet Sauvignon grapes. Tebuconazole was mainly degraded during the alcoholic fermentation stage, and no obvious transformation between R-tebuconazole and S-tebuconazole was observed. Selective degradation between these two enantiomers occurred, with R-tebuconazole degrading faster than S-tebuconazole. The residual tebuconazole inhibits glucose metabolism and the unsaturated fatty acid formation in the wine fermentation system and inhibits gene expression in the late phase of Saccharomycetales, affecting its cell wall formation. Overall, the findings highlight that R-tebuconazole exhibited a higher risk than S-tebuconazole in these processes. These insights are potentially exploitable to understand chiral pesticides at the enantiomer level using multiomics technology in food-processing systems.