The authors wish to make the following correction to paper [1], doi:10.3390/molecules190812173, website: http://www.mdpi.com/1420-3049/19/8/12173.
The author name “Thais Sieiro-Sampredro” should be “Thais Sieiro-Sampedro”.
We have detected an error in the results expression units, and the decimal “.” has to be moved 1 position, resulting in a factor of 10. The corrected data were provided in the new version of the Table 3 (under column B).
Table 3.
Commercial formulations used in open-field treatments.
| Wine | A a | B | C |
|---|---|---|---|
| Commercial name | - | Collis | Vivando |
| Fungicide formulation | - | 20% boscalid + 10% kresoxim-methyl | 50% metrafenone |
| Fungal disease | - | Grey mold and powdery mildew | Powdery mildew |
| Fungicide concentration in Tempranillo grapes (mg/Kg) b | - | 1.5 + 0.54 | 2.8 |
| Fungicide concentration in Graciano grapes (mg/Kg) b | - | 2.2 + 0.82 | 1.5 |
| Residual concentrations of fungicides in Tempranillo wines (µg/L) b | - | 109 + 39 | 197 |
| Residual concentrations of fungicides in Graciano wines (µg/L) b | - | 155 + 59 | 107 |
Notes: a Control treatment; b Concentrations were determined following the method proposed by Lagunas-Allué et al. [43].
Reference
- 1.Noguerol-Pato R., Sieiro-Sampredro T., González-Barreiro C., Cancho-Grande B., Simal-Gándara J. Effect on the aroma profile of Graciano and Tempranillo red wines of the application of two antifungal treatments onto vines. Molecules. 2014;19:12173–12193. doi: 10.3390/molecules190812173. [DOI] [PMC free article] [PubMed] [Google Scholar]