Publication: Effect of fungicides on the yeast population during spontaneous fermentation in the vinification of monastrell grapes
Authors
Oliva, José ; Girón, Francisco ; Cayuela, José M. ; Mulero, Juana ; Zafrilla, Pilar ; Cámara, Miguel Angel
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Publisher
Elsevier
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DOI
https://doi.org/10.1016/j.lwt.2020.109816
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info:eu-repo/semantics/article
Description
© 2020. Elsevier
This document is made available under the CC-BY-NC-ND 4.0 license http://creativecommons.org/licenses/by-nc-nd/4.0/
This document is the published version of a published work that appeared in final form in
LWT - Food Science and Technology
Abstract
The influence of six fungicides on indigenous yeasts of grape var. Monastrell, after performing two treatments
(Good Agricultural Practices-GAP and Critical Agricultural Practices-CAP), was studied. Fungicide residues have
been determined using a method of multi-residual extraction that uses QuEChERS and liquid chromatography in
tandem with triple quadrupole mass spectrometry. Identification of yeast was carried out by PCR and subsequent
sequencing. The fungicide residues are below the EU maximum residue limits (MRLs) established in wine grapes.
At the beginning and during the fermentation, most of the treated samples show counts (CFU/mL) higher than
the control test (20–30% more), even in the most unfavorable conditions (treated the same day of harvest). It is
noteworthy the absence of Hanseniaspora uvarum and the presence of Clavispora lusitaniae, Debaryomyces hansenii
and Metschnikowia pulcherrima. Nevertheless, no fungicide either under treatment inhibits fermentation or delays
it. Moreover, the evolution of yeast populations found during fermentation follows the normal sequence of
species. This research might be of interest for scientists and companies working on either basic or production
aspects respectively of the winemaking process.
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Citation
LWT Vol. 131, September 2020, 109816
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