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  • » Influence of new generation fungicides on Saccharomyces cerevisiae growth, grape must fermentation and aroma biosynthesis
  • Inactivated yeasts: production and technological characteristics
    Piergiorgio Comuzzo, Di4A, Università di Udine; Federico Giotto, Giottoconsulting srl; Gianmaria Zanella, Enologica Vason
    The role of yeast derivatives in the activation of alcoholic fermentation is well known. However, the lack of knowledge about the composition of these products makes their use essentially based on ...
    Published on: 17/02/2020

Influence of new generation fungicides on Saccharomyces cerevisiae growth, grape must fermentation and aroma biosynthesis

R. Noguerol-Pato, A. Torrado-Agrasar, C. González-Barreiro, B. Cancho-Grande, J. Simal-Gándara; Food Chemistry, Available online 19 September 2013

The influence of ten new fungicides (ametoctradin, benthiavalicarb-isopropyl, boscalid, cyazofamid, dimethomorph, fenhexamid, kresoxim-methyl, mepanipyrim, metrafenone, and pyraclostrobin) on the fermentative activity of Saccharomyces cerevisiae yeast was initially evaluated in pasteurised red must. 

The presence of ametoctradin, dimethomorph and mepanipyrim seemed to affect sugars-to-ethanol yield in the stationary growth phase. 

The same fermentation experiments were carried out for these three fungicides in ecological red must from Vitis vinifera cv. Tempranillo. 

When ecological must was unfiltered, the fermentative activity of yeasts was unaffected by the presence of these selected fungicides. 

However, when ecological must was filtered beforehand, a slight decrease of biomass and ethanol production (in terms of biomass-to-ethanol yield and sugars-to-ethanol yield, respectively), as well as a decrease in fruity aroma, were registered with respect to the control wine.

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Published on 22/10/2013
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