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Orientador(es)
Resumo(s)
We report the detection of several fungicide residues (Dichlofluanid, Benomyl, Iprodione, Procymidone and Vinclozolin) in red
and white bottled wines from two Portuguese wine-producing zones. Studies were done in order to evaluate the active compound
transfer percentage from grapes to the final product along fermentation process. We also investigated their effects in Saccharomyces
and non-Saccharomyces yeasts as well as their influence on the physical, chemical and organoleptic wine properties. All the tested
fungicides had a negative effect on in vitro yeast growth, with Dichlofluanid and Benomyl being the most toxic. Zygosaccharomyces
rouxii and Saccharomyces cerevisiae were the most resistant yeasts while Rhodotorula glutinis was the most susceptible.
Microvinification experiments carried out in the presence of fungicides produced wine samples with unaltered physical, chemical and
organoleptic properties, though Benomyl, a slight delay in the initiation of fermentation process was observed.
Descrição
Palavras-chave
Wine Fungicides Toxicity Yeasts Microvinification Quality control
Contexto Educativo
Citação
Calhelha, Ricardo C.; Andrade, João Verdial; Ferreira, Isabel C.F.R.; Estevinho, Leticia M. (2006). Toxicity effects of fungicide residues on the wine-producing process. Food Microbiology. ISSN 0740-0020. 23:4, p. 393-398
Editora
Elsevier