J4-0838 — Annual report 2008
1.
The effect of pyrimethanil on the growth of wine yeasts

The effect of pyrimethanil in the must was studied during the spontaneous wine fermentation of three consecutive vintages and by the cultivation of yeasts in a liquid medium. Although the pyrimethanil residues in grapes were below the maximum residue limits, they significantly affected the reduced utilization of sugars in the first days of fermentation. Its residues controlled the growth of H. uvarum during the fermentation and during in vitro cultivation as well.

COBISS.SI-ID: 2709096
2.
The impact of fungicides on wine yeast source of grape berry

Grapes are a primary source of indigenous yeast flora, which plays an important role in wine fermentation. The aim of this study was to determine the influence of three commonly used fungicides on the yeast flora composition of the grape berries of cultivar. The results showed that different fungicides indirectly (by competition or implicit factors) or directly influence various yeast species.

COBISS.SI-ID: 3526008