Nutrition and Bromatology Group, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E32004 Ourense, Spain.
Food Chem. 2014 Mar 1;146:234-41. doi: 10.1016/j.foodchem.2013.09.058. Epub 2013 Sep 19.
The influence of ten new generation fungicides (ametoctradin, benthiavalicarb-isopropyl, boscalid, cyazofamid, dimethomorph, fenhexamid, kresoxim-methyl, mepanipyrim, metrafenone, and pyraclostrobin) on the fermentative activity of Saccharomyces cerevisiae yeast was initially evaluated in pasteurised red must. The presence of ametoctradin, dimethomorph and mepanipyrim seemed to affect sugars-to-ethanol yield in the stationary phase. The same fermentation experiments were carried out for these three fungicides in ecological red must from Vitis vinifera cv. Tempranillo. When ecological must was unfiltered, the fermentative activity of yeasts was unaffected by the presence of these selected fungicides. However, when ecological must was filtered beforehand, a slight decrease of biomass and ethanol production (in terms of biomass-to-ethanol yield and sugars-to-ethanol yield, respectively), as well as a decrease in fruity aroma, were registered with respect to the control wine.
初步评估了十代新型杀菌剂（甲氧基丙烯酸酯、苯并烯氟菌唑异丙酯、啶酰菌胺、氰霜唑、烯肟菌酯、苯醚甲环唑、肟菌酯、异丙甲草胺、苯甲酰胺、噻呋酰胺和吡唑醚菌酯）对巴氏杀菌红葡萄汁中酿酒酵母发酵活性的影响。甲氧基丙烯酸酯、代森锰锌和苯甲酰胺的存在似乎影响了静止期的糖到乙醇的产率。对生态红葡萄汁（酿酒葡萄品种添普兰尼洛）中的这三种杀菌剂进行了相同的发酵实验。当生态葡萄汁未经过滤时，这些选定的杀菌剂的存在对酵母的发酵活性没有影响。然而，当生态葡萄汁事先经过过滤时，与对照酒相比，生物量和乙醇产量（分别以生物量到乙醇的产率和糖到乙醇的产率表示）略有下降，果香也有所下降。
