期刊
FOOD CHEMISTRY
卷 146, 期 -, 页码 234-241出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2013.09.058
关键词
New fungicides; Yeast growth; Alcoholic fermentation; Wine volatiles
资金
- EU FEDER
- Spanish Ministry of Education and Science [AGL2011-30378-C03-01]
- Spanish Researchers Resources Program
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. (C) 2013 Elsevier Ltd. All rights reserved.
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