Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, CITACA, Agri-Food Research and Transfer Cluster, Campus da Auga, University of Vigo, 32004 Ourense, Spain.
Food Res Int. 2020 Apr;130:108930. doi: 10.1016/j.foodres.2019.108930. Epub 2019 Dec 23.
The influence of antifungal tetraconazole residues (either as an active substance or as a commercial formulation product) on the fermentative activity of Saccharomyces cerevisiae yeast was evaluated in pasteurized Garnacha red must by using laboratory-scale fermentation assays. The presence of this fungicide promoted a slight decrease in glucose consumption. Volatile fermentative-derived compounds were evaluated in deep. Statistically significant changes were found in methionol (with a mean decrease of around 24%), fatty acids (with increments ranged from 23% to 66%), and ethyl esters (with increases ranged from 23% to 145%) contents when grape musts were enriched with the commercial formulation at both contamination levels assayed. Based on protein mass fingerprinting analysis, it was possible to relate these variations on volatiles content with changes in the activity of several enzymes (Met3p, Met14p, Adh2p, Hmg1p, Erg5p, Erg6p, Erg11p, and Erg20p) involved in the secondary metabolism of yeasts.
采用实验室规模的发酵试验，评估了 pasteurized Garnacha 红葡萄汁中抗真菌四唑残留（作为活性物质或商业制剂产品）对酿酒酵母发酵活性的影响。该杀菌剂的存在略微促进了葡萄糖的消耗。深入评估了挥发性发酵衍生化合物。当葡萄汁中添加商业制剂时，甲硫醇（平均减少约 24%）、脂肪酸（增加 23%至 66%）和乙酯（增加 23%至 145%）的含量发生了统计学上的显著变化。基于蛋白质质量指纹分析，这些挥发性物质含量的变化与参与酵母次生代谢的几种酶（Met3p、Met14p、Adh2p、Hmg1p、Erg5p、Erg6p、Erg11p 和 Erg20p）的活性变化相关。
