| Name: | Description: | Size: | Format: | |
|---|---|---|---|---|
| 475.08 KB | Adobe PDF |
Advisor(s)
Abstract(s)
The use of fungicides is a common practice in viticulture. However, the presence of fungicides
residues in wine can have negative effects on its quality, specially if the treatment is applied from 8 to
15 days before the harvest. This practice can result in a modification of the native flora of the grapes
and in an alteration of the metabolic activity of the fermentative yeast which can lead to the formation
of sulphurous odors and inhibition of the alcoholic fermentation.
Description
Keywords
Pedagogical Context
Citation
Letícia Estevinho, Isabel Ratão (1998). Effects of benomyl and cimoxamil in growth and cell viability: A comparative study in Zygosaccharomyces bailii and Saccharomyces cereviseae. In 19th ISSY Yeast in the Production and Spoilage of Food and Beverages. Braga