Evaluating a preventive biological control agent applied on grapevines against Botrytis cinerea and its influence on winemaking

Abstract

BACKGROUND This research was aimed to study the influence on grape and wine quality and on the fermentation processes of the application of a preventive biological treatment against Botrytis cinerea in Tempranillo Rioja grapevines. For this purpose, a biofungicide containing Bacillus subtilis QST713 was applied twice to the vineyard. RESULTS Results were compared with non‐treated samples from the same vineyard and with samples treated with a chemical fungicide composed of fenhexamid. Data showed that general grape quality and spontaneous alcoholic fermentation performance were not influenced by either fungicide application. The chemical fungicide had a considerable influence on the clonal diversity of Saccharomyces cerevisiae species, which led to the alcoholic fermentation. Furthermore, it caused longer malolactic fermentation than with the biological fungicide and in the control. The biofungicide made malolactic fermentation 1 day shorter because the establishment of the commercial lactic acid bacteria used as a starter culture was total. After malolactic fermentation, the wines did not show significant differences in general oenological parameters. CONCLUSION Preventive biofungicide treatment against B. cinerea did not negatively influence the quality of grapes and wines and the fermentation processes. Therefore, biological control of B. cinerea with B. subtilis applied on grapevines could be advisable in oenological terms. © 2018 Society of Chemical Industry

Biocontrol activity of Starmerella bacillaris yeast against blue mold disease on apple fruit and its effect on cider fermentation

“…Moreover, they do not produce allergenic spores, mycotoxins or antibiotics as many fungi or bacteria do [ 42 ]. Regarding fermented fruit, as grape and apple, although several microorganisms with antifungal property have been successfully identified on fruits, few studies are available about the fate of these microorganisms during alcoholic fermentation [ 30 , 43 ].…”

Enriched cereal bars with wine fermentation biomass

“…A residue is generated in addition to the final product. 1,2 Most of the residues from wine production are wastewater and organic solid waste, also called wine pomace or grape pomace. 2,3,4 The organic solid waste is composed of stalks, skins, seeds and yeast cells from the wine fermentation process.…”

“…Wine production involves several stages, such as grape cultivation, harvesting, fermentation, and maturation processes. A residue is generated in addition to the final product 1,2 . Most of the residues from wine production are wastewater and organic solid waste, also called wine pomace or grape pomace 2,3,4 .…”

Ecological arguments to reconsider data requirements regarding the environmental fate of microbial biocontrol agents in the registration procedure in the European Union

“…Such possible side effects of resident populations of applied antagonists are considered during the development of MBCAs, e.g. for antagonist applications in grapevine (Escribano-Viana et al 2018).…”