Effect of fungicides on the yeast population during spontaneous fermentation in the vinification of monastrell grapes

Oliva, J.; Girón, Francisco; Cayuela, José María; Mulero, Juana; Zafrilla, Pilar; Cámara, M. A.

doi:10.1016/j.lwt.2020.109816

Cited by 11 publications

(3 citation statements)

References 44 publications

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“…In other studies, the presence of pesticides has been found to stimulate yeasts, especially Kloeckera apiculata, which produced more alcohol [97]. Oliva et al [98] found that no fungicides delays or inhibits fermentation processes. Also, the evolution of yeast populations during fermentation follows the normal multiplication processes of the species.…”

Section: Oenological Techniquesmentioning

confidence: 92%

Management of Pesticides from Vineyard to Wines: Focus on Wine Safety and Pesticides Removal by Emerging Technologies

Dumitriu¹,

Teodosiu²,

Cotea³

2022

Grapes and Wine

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Grapevine (Vitis vinifera L.) represent an important crop, being cultivated in 2018 on 7.4 million hectares worldwide, and with a total production of 77.8 million tonnes. Grapes are susceptible to a large number of fungal pests and insects that may cause important economic losses, reduction of quality and undesired sensory characteristics in wines. A common practice in viticulture is the utilization of chemical reagents, as pesticides, that can insure constant production of high-quality grapes. The use of pesticides in vineyards is an old agricultural practice and although generally beneficial, some concerns are raising due to potential toxic compounds assimilation during wine consumption and human health risks. This chapter offers a complete overview of the most common pesticides used in vineyard and tracks them across grapes, winemaking stages and wines. The impacts of pesticide residues on phenolic compounds and volatile compounds are discussed in details, alongside with emerging technologies for removal of pesticide residues from grapes and wines.

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Section: Oenological Techniquesmentioning

confidence: 92%

Management of Pesticides from Vineyard to Wines: Focus on Wine Safety and Pesticides Removal by Emerging Technologies

Dumitriu¹,

Teodosiu²,

Cotea³

2022

Grapes and Wine

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“…Moreover, interactions among microorganisms in the grape must during the fermentation process are also crucial to the quality of red wines [37]. Yeast is the dominant microorganism in the wine fermentation process, and the inhibition of its growth and metabolism by pesticides will also lead to changes in the microbial community structure of the wine, which, in turn, affects the flavor and quality of the wine [38]. In summary, the maximum residue limit of pesticides hinders the viability of yeast, influences the microbial community structure in wine, promotes the growth of several spoilage isolates, and, thus, may have a negative impact on wine aroma [39].…”

Section: Effects Of F H T D and P On The Growth Of Saccharomyces Cere...mentioning

confidence: 99%

Effects of Different Pesticides on the Brewing of Wine Investigated by GC-MS-Based Metabolomics

et al. 2022

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The application of pesticides is critical during the growth of high-quality grape for wine making. However, pesticide residues have significant influence on the wine flavor. In this study, gas chromatography-mass spectrometry (GC-MS) was performed and the obtained datasets were analyzed with multivariate statistical methods to investigate changes in flavor substances in wine during fermentation. The principal component analysis (PCA) score plot showed significant differences in the metabolites of wine treated with various pesticides. In trials using five pesticides (hexaconazole, difenoconazole, flutriafol, tebuconazole, and propiconazole), more than 86 metabolites were changed. Most of these metabolites were natural flavor compounds, like carbohydrates, amino acids, and short-chain fatty acids and their derivatives, which essentially define the appearance, aroma, flavor, and taste of the wine. Moreover, the five pesticides added to grape pulp exhibited different effects on the metabolic pathways, involving mainly alanine, aspartate and glutamate metabolism, butanoate metabolism, arginine, and proline metabolism. The results of this study will provide new insight into the potential impact of pesticide residues on the metabolites and sensory profile of wine during fermentation.

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“…and Rhodotorula spp. less so (Villa and Longo 1996, Oliva et al 2020). Agarbati et al (2019b) found that H .…”

Section: Effect Of Fungicide Application On Yeast Diversitymentioning

confidence: 99%

Yeast diversity in the vineyard: how it is defined, measured and influenced by fungicides

Sumby

Caliani

Jiranek

2021

Australian Journal of Grape and Wine Research

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This review focuses on the considerable amount of research directed at defining microbial diversity in the vineyard and the subsequent contribution to uninoculated fermentations, with an emphasis on the effect of fungicide applications. From this research it is clear that there are many factors affecting diversity in the vineyard including: sprays, climate, location and grape-derived parameters. With their increasing affordability, next generation sequencing methods to measure diversity in environmental samples are now being adopted for studies of the grapevine microbiome. We bring together the results of these studies, discuss how diversity is measured and consider the potential applications of current knowledge. An in-depth analysis of how fungicides affect yeast diversity in the vineyard and the mode of action of different fungicide groups are also discussed. Finally, we report on alternative treatments to maintain vineyard health and reduce fungicide applications in the future.

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Effect of fungicides on the yeast population during spontaneous fermentation in the vinification of monastrell grapes

Cited by 11 publications

References 44 publications

Management of Pesticides from Vineyard to Wines: Focus on Wine Safety and Pesticides Removal by Emerging Technologies

Management of Pesticides from Vineyard to Wines: Focus on Wine Safety and Pesticides Removal by Emerging Technologies

Effects of Different Pesticides on the Brewing of Wine Investigated by GC-MS-Based Metabolomics

Yeast diversity in the vineyard: how it is defined, measured and influenced by fungicides

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