Pesticide and Yeast Interaction in Alcoholic Fermentation: A Mini-Review

The current investigation briefly reviews previous studies about the fate of pesticides used in wine grape production during the alcoholic fermentation process, and how these could affect the correct functioning of yeast. The present review discusses the fact that yeasts could be used as a biological tool for pesticide dissipation, diminishing the concentration present in the grapes during the production process. The previous have never been directly boarded by other authors. The first part explores the influences of pesticides on yeasts and elucidates their effect on the fermentation process; also, some examples are analyzed of molecular studies involving the effect of pesticides on yeast. The second part discusses the effect of yeast on pesticide residues and their capacity to reduce its concentration during the alcoholic fermentation process, which varies among the different pesticides. In addition, this review discusses the mechanism by which yeast cells adsorb and/or degrade pesticides. In the last part, some examples of using yeasts as a possible remediation tool in wine and how the industry could use this to ensure consumers that a product is without pesticide residues are also discussed. This review shows that there is a natural capacity for the reduction of pesticide residue concentration by yeasts, and the effects of pesticides on yeast development is a variable phenomenon. This information guides advancement in pesticide removal from wine.

Automated summary

This review briefly summarizes previous studies on the fate of pesticides during alcoholic fermentation in wine grape production and their impact on yeast function. It discusses the potential of using yeasts as a biological tool to reduce pesticide concentration in grapes. The review explores the effects of pesticides on yeasts and their fermentation process, as well as the mechanism by which yeast cells adsorb and/or degrade pesticides. It also examines the use of yeasts as a remediation tool in the wine industry to ensure pesticide-free products.