Dipartimento di Scienze Ambientali, Agrarie e Biotecnologie Agroalimentari, Universit`a di Sassari, Sassari, Italy.
J Environ Sci Health B. 2011;46(6):491-7. doi: 10.1080/03601234.2011.583869.
The influence of fenamidone ((S)-1-anilino-4-methyl-2-methylthio-4-phenylimidazolin-5-one), pyraclostrobin (methyl 2-[1-(4-chlorophenyl)pyrazol-3-yloxymethyl]-N-methoxycarbanilate), indoxacarb (methyl 7-Chloro-2,5-dihydro-2-[[(methoxycarbonyl) [4- (trifluoromethoxy) phenyl] amino] carbonyl] indeno[1,2-e][1,3,4] oxadiazine-4a(3H)-carboxylate), and deltamethrin ([cyano-[3-(phenoxy)phenyl]methyl] 3-(2,2-dibromoethenyl)-2,2-dimethylcyclopropane-1-carboxylate) on spontaneous fermentation carried out by natural yeast grapes microflora, was studied during the wine-making process. Aliquots of pesticide standard solutions were added to the grapes before crushing, to reach a concentration equal or half the maximum residue limit (MRL). Vinifications were performed, with maceration (R), or without maceration (W). During the wine-making process, samples were taken at the beginning (one hour after grapes crushing), at the middle and at the end of the spontaneous fermentation process. At half the MRL concentration, deltamethrin affected Pichia sp. population with a decrease of almost 50 %, while fenamidone decreased Candida sp., Candida stellata at 83, and 36%, respectively. Metschnikowia pulcherrima population decreased in all samples when compared to the control. Experiments at MRL levels showed a strong reduction for all non-Saccharomyces yeast species, when grapes had been treated with pyraclostrobin, fenamidone, and deltamethrine, except for Candida sp. which was found to have been affected only by fenamidone residues. Growth zone inhibition test showed only an in vitro activity of pyraclostrobin over Kloeckera spp., C. stellata, and M. pulcherrima. Microvinification experiments produced wines with no differences concerning S. cerevisiae population as well as production of ethanol and residual sugars. Experiments showed that at the end of the fermentation process pesticides were adsorbed by the lees and grape skins, and no pesticides residue was detectable in wine.
在酿酒过程中，研究了菌核利（（S）-1-苯胺基-4-甲基-2-甲基硫代-4-苯基咪唑啉-5-酮）、吡唑醚菌酯（甲基 2-[1-（4-氯苯基）吡唑-3-基氧甲基]-N-甲氧基羰基氨基甲酸酯）、茚虫威（7-氯-2,5-二氢-2-[[（甲氧基羰基）[4-（三氟甲氧基）苯基]氨基]羰基]茚并[1,2-e][1,3,4]恶二嗪-4a(3H)-羧酸酯）和溴氰菊酯（[[氰基-[3-（苯氧基）苯基]甲基] 3-（2,2-二溴乙烯基）-2,2-二甲基环丙烷-1-羧基]酯）对天然酵母葡萄微菌群自发发酵的影响。在压榨前将农药标准溶液的等分试样添加到葡萄中，达到等于或半最大残留限量（MRL）的浓度。进行了浸渍（R）或不浸渍（W）的酿造。在酿酒过程中，在压榨后一小时开始、中间和自发发酵过程结束时取样。在半 MRL 浓度下，溴氰菊酯对毕赤酵母属的种群产生影响，几乎减少了 50%，而菌核利则分别降低了假丝酵母属和产朊假丝酵母属的种群，减少了 83%和 36%。与对照相比，粘红酵母属的种群在所有样品中均减少。在 MRL 水平下的实验表明，当用吡唑醚菌酯、菌核利和溴氰菊酯处理葡萄时，所有非酿酒酵母的物种都受到强烈抑制，除了发现仅受菌核利残留影响的假丝酵母属外。生长区抑制试验仅显示出吡唑醚菌酯对克莱克酵母属、产朊假丝酵母属和粘红酵母属的体外活性。微酿实验生产的葡萄酒在酿酒酵母种群以及乙醇和残余糖的产生方面没有差异。实验表明，在发酵过程结束时，农药被酒糟和葡萄皮吸附，葡萄酒中无法检测到农药残留。
