Occurrence and impact of fungicides residues on fermentation during wine production– A review

Gava, Angelo; Emer, Cassandro Davi; Ficagna, Evandro; Andrade, Saulo Fernandes de

doi:10.1080/19440049.2021.1894357

Cited by 26 publications

(15 citation statements)

References 129 publications

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“…As evidenced by Li et al, chlorothalonil can inhibit the alcoholic fermentation of Saccharomyces cerevisiae in a dose-dependent manner [33]. In addition, a strong correlation has been reported between the presence of pesticides and the occurrence of issues during alcoholic fermentation, resulting in negative impacts on the sensory quality of the final products [34]. Research on beer has shown that triadimefon negatively affects the sensory quality by changing the activity of the fermenting yeast [35].…”

Section: Effects Of F H T D and P On The Growth Of Saccharomyces Cere...mentioning

confidence: 99%

Effects of Different Pesticides on the Brewing of Wine Investigated by GC-MS-Based Metabolomics

et al. 2022

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The application of pesticides is critical during the growth of high-quality grape for wine making. However, pesticide residues have significant influence on the wine flavor. In this study, gas chromatography-mass spectrometry (GC-MS) was performed and the obtained datasets were analyzed with multivariate statistical methods to investigate changes in flavor substances in wine during fermentation. The principal component analysis (PCA) score plot showed significant differences in the metabolites of wine treated with various pesticides. In trials using five pesticides (hexaconazole, difenoconazole, flutriafol, tebuconazole, and propiconazole), more than 86 metabolites were changed. Most of these metabolites were natural flavor compounds, like carbohydrates, amino acids, and short-chain fatty acids and their derivatives, which essentially define the appearance, aroma, flavor, and taste of the wine. Moreover, the five pesticides added to grape pulp exhibited different effects on the metabolic pathways, involving mainly alanine, aspartate and glutamate metabolism, butanoate metabolism, arginine, and proline metabolism. The results of this study will provide new insight into the potential impact of pesticide residues on the metabolites and sensory profile of wine during fermentation.

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Section: Effects Of F H T D and P On The Growth Of Saccharomyces Cere...mentioning

confidence: 99%

Effects of Different Pesticides on the Brewing of Wine Investigated by GC-MS-Based Metabolomics

et al. 2022

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“…When testing grape leaves, 37.9% had residues above the allowed maximum residue levels (MRL). Gava et al. (2021) highlighted the importance of tracing contamination from the originating vineyard to the wine.…”

Section: Introductionmentioning

confidence: 99%

“…When testing grape leaves, 37.9% had residues above the allowed maximum residue levels (MRL). Gava et al (2021) highlighted the importance of tracing contamination from the originating vineyard to the wine. Of additional concern is that these residues can affect alcoholic fermentation, change product flavor, and pose a toxicological risk to the consumer as well as those involved in the production chain.…”

Section: Introductionmentioning

confidence: 99%

Application of biostimulant products and biological control agents in sustainable viticulture: A review

Jindo

Goron²,

Pizarro‐Tobías³

et al. 2022

Front. Plant Sci.

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Current and continuing climate change in the Anthropocene epoch requires sustainable agricultural practices. Additionally, due to changing consumer preferences, organic approaches to cultivation are gaining popularity. The global market for organic grapes, grape products, and wine is growing. Biostimulant and biocontrol products are often applied in organic vineyards and can reduce the synthetic fertilizer, pesticide, and fungicide requirements of a vineyard. Plant growth promotion following application is also observed under a variety of challenging conditions associated with global warming. This paper reviews different groups of biostimulants and their effects on viticulture, including microorganisms, protein hydrolysates, humic acids, pyrogenic materials, and seaweed extracts. Of special interest are biostimulants with utility in protecting plants against the effects of climate change, including drought and heat stress. While many beneficial effects have been reported following the application of these materials, most studies lack a mechanistic explanation, and important parameters are often undefined (e.g., soil characteristics and nutrient availability). We recommend an increased study of the underlying mechanisms of these products to enable the selection of proper biostimulants, application methods, and dosage in viticulture. A detailed understanding of processes dictating beneficial effects in vineyards following application may allow for biostimulants with increased efficacy, uptake, and sustainability.

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“…To study transfer processes of pesticides, winemaking is a reasonable example for the following reasons: (i) it is an important food processing operation, (ii) it is already known to alter residues considerably, and (iii) it is important with regard to the amount of wine consumed worldwide [ 2 , 3 , 4 ].…”

Section: Introductionmentioning

confidence: 99%

Transfer of Pesticide Residues from Grapes (Vitis vinifera) into Wine—Correlation with Selected Physicochemical Properties of the Active Substances

Kittelmann

Müller

Rohn

et al. 2022

Toxics

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The concentration of pesticide residues in agricultural products at harvest can change during subsequent processing steps. This change, commonly expressed as Processing Factor (PF), is influenced by the raw agricultural commodity, and the processing conditions, as well as the properties of the substances. As it is not possible to conduct processing studies for all possible combinations of pesticide × process × product, new approaches for determining processing factors are needed. Wine was chosen as the object of the present study because it is a widely consumed product. Furthermore, it is already known that the concentration of pesticide residues can change considerably during the processing of grapes into wine, substantiating the need for PFs for a large number of pesticides. The aim of the present study was to investigate the correlation between selected physicochemical properties and PFs. In addition, the influence of different winemaking processes was explored. For this purpose, 70 processing studies conducted by pesticide manufacturers in the framework of regulatory procedures were evaluated in detail and PFs were derived for 20 pesticides. For wine, a good correlation between the PF and the octanol-water partition coefficient of the substances was found, depending on the specific production methods used. Exemplarily, the coefficient of determination for white wine was 0.85, and 0.81 for red wine, when thermovinification was applied. These results can serve as the basis for a predictive model to be validated further with future winemaking studies for pesticides.

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Occurrence and impact of fungicides residues on fermentation during wine production– A review

Cited by 26 publications

References 129 publications

Effects of Different Pesticides on the Brewing of Wine Investigated by GC-MS-Based Metabolomics

Effects of Different Pesticides on the Brewing of Wine Investigated by GC-MS-Based Metabolomics

Application of biostimulant products and biological control agents in sustainable viticulture: A review

Transfer of Pesticide Residues from Grapes (Vitis vinifera) into Wine—Correlation with Selected Physicochemical Properties of the Active Substances

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