Fungicide residues in grapes determined the dynamics of Saccharomyces cerevisiae strains during spontaneous wine fermentation
Čuš, F., Agricultural Institute of Slovenia, Ljubljana (Slovenia) | Čadež, N.J., Biotechnical Faculty, Ljubljana (Slovenia) | Raspor, P.I., Biotechnical Faculty, Ljubljana (Slovenia)
Impact of three fungicides against B. cinerea (iprodione, pyrimethanil and fludioxonil plus cyprodinil) on the population of Saccharomyces cerevisiae strains during the spontaneous alcoholic fermentation was studied. With regard to the use of fungicides in the vineyard at two stages of the grapevine growth we followed four different spontaneous fermentations: control, iprodione, pyrimethanil and fludioxonil plus cyprodinil. The fungicide residues in the grapes were determined by GC/MS system and the fermentations were followed by changes in yeast, sugar, and ethanol concentrations using colony counting and HPLC. The karyotype analysis of 473 isolates was done by pulsed-field gel electrophoresis. The fungicide residues in the grapes at the harvest were below the maximum residue limits. Isolates of S. cerevisiae were classified into 15 karyotype groups. The duration of the processes and the populations of the karyotypes differed between the fermentations. The iprodione and control fermentations lasted 36 days with the prevalence of karyotype A while the fludioxonil plus cyprodinil fermentation lasted 50 days and karyotype D led the process. In the pyrimethanil fermentation, none of the karyotypes prevailed in the must and the fermentation lasted much longer than others did (68 days). The results showed that the fungicide residues have an influence on the fermentation kinetics and selection of S. cerevisiae strains during the spontaneous alcoholic fermentation and therefore should be considered as an important factor that may indirectly influence the formation of fermentation aroma in the wine produced by such process.
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