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.