Impact of Natural Phytosanitary Product Residuals on Yeast Fermentation Performance and Wine Composition

Although phytosanitary treatments are necessary to protect grapes from parasitic diseases, consumers are increasingly concerned about the use of synthetic phytosanitary products and their possible residues in wine. Pre-harvest phytosanitary treatments are often inevitable, and consequently downtime is required to avoid possible residues on the grapes. Instead, natural phytosanitary products, such as essential oil (EO)-based products, can be applied close to the harvest without specific restrictions, with results that are not only technically convenient but also more attractive for the consumers. Because of the high antimicrobial activity of EO products, in the present study we evaluated the effect of different residual amounts of two new EO-based phytosanitary products on the alcoholic fermentation and the chemical composition of the final fermented products. In particular, two EO-based new formulations, exploitable in organic viticulture management, were evaluated. Increasing concentrations of each formulation were tested during laboratory scale fermentations and in comparison with synthetic and natural commercial phytosanitary products. Growth and fermentation kinetics of a commercial yeast strain of Saccharomyces cerevisiae and the chemical and sensory profiles of the final products were evaluated. Both new formulations showed no significant impact on the growth and fermentation kinetic of S. cerevisiae at any of the concentrations tested. In all trials, alcoholic fermentation was completed in 15 days. Instead, a different chemical composition of the final products was observed. Therefore, these new products might represent an interesting alternative tool to the conventional phytosanitary treatments, being applicable close to the harvest without negative impacts on the kinetics of alcoholic fermentation and also being more acceptable to wine consumers.