Food Control Authority of Geneva, 22 Quai Ernest Ansermet, 1211 Geneva 4, Switzerland.
Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2009 May;26(5):719-25. doi: 10.1080/02652030802668578.
This study examines the most effective anti-Botrytis strategies leading to possible lower pesticides residues in wine. To provide wine growers with a number of high-quality solutions for protection against Botrytis for their vineyards while minimizing pesticide residues in the final product, various treatment approaches were tested. A total of 10 strategies with different specific fungicide treatments for controlling Botrytis cinerea were applied to grapes at different growing stages: flowering, bunch closure and colour change. The type of vine chosen was Gamay, as it is very sensitive to Botrytis cinerea. In each experimental plot, disease incidence and severity were assessed at harvest. In addition, pesticide residue analysis was carried out on grapes, musts and wines to monitor residue levels in each treatment and to follow changes at each stage of the wine-making process. A correlation was established between the efficiency of anti-Botrytis fungicide treatment and pesticide residues in wine. Several strategies using various fungicides showed good results in terms of treatment efficiency while minimizing pesticide residues in wine, thus providing interesting alternatives to limit the development of fungal resistance.
本研究探讨了最有效的防治灰霉菌策略，以期降低葡萄酒中的农药残留。为了在尽量减少最终产品中农药残留的同时，为葡萄种植者提供多种针对葡萄园灰霉病的高质量保护方案，我们测试了各种处理方法。针对灰霉菌，我们在不同的生长阶段（开花期、果穗闭合期和转色期）对葡萄采用了 10 种不同的特定杀菌剂处理方法：选择佳美葡萄作为实验品种，因为它对灰霉菌非常敏感。在每个试验区，我们在收获时评估了疾病的发病率和严重程度。此外，我们对葡萄、葡萄汁和葡萄酒进行了农药残留分析，以监测每种处理方法中的残留水平，并跟踪酿酒过程每个阶段的变化。我们建立了抗灰霉菌杀菌剂处理效率与葡萄酒中农药残留之间的相关性。几种使用不同杀菌剂的策略在处理效率方面表现良好，同时最大限度地减少了葡萄酒中的农药残留，因此为限制真菌抗性的发展提供了有趣的替代方案。
