自然植物卫生产品残留物对酵母发酵性能和葡萄酒成分的影响

自然植物卫生产品残留物对酵母发酵性能和葡萄酒成分的影响

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Natascia Bartolozzi¹, Francesco Maioli¹, Monica Picchi¹

¹Department of Agricultural, Food, Environmental, and Forestry Sciences and Technologies (DAGRI), University of Florence, Piazzale delle Cascine 18, 50144 Firenze, Italy.

Foods (Basel, Switzerland)

|November 9, 2024

概括

基于精油 (EO) 的新型植物卫生产品对葡萄酒发酵动力学没有负面影响. 这些天然替代品提供了一个消费者友好的葡萄保护方法,适用于接近收获.

科学领域:

葡萄种植和葡萄酒学
农业化学农业化学
微生物学微生物学

背景情况:

消费者对含有最小合成植物卫生产品残留量的葡萄酒的需求正在增加.
传统的收获前处理需要等待时间来减轻残留风险.
基于精油 (EO) 的产品提供了一种具有高抗菌活性的天然替代品,适合有机葡萄种植.

研究的目的:

评估两种新的以EO为基础的植物卫生配方对酒精发酵和葡萄酒化学成分的影响.
将这些新配方的疗效和效果与合成和商业天然植物卫生产品进行比较.
评估以EO为基础的产品是否适合有机葡萄种植和消费者接受.

主要方法:

使用Saccharomyces cerevisiae进行了实验室规模的发酵,两种基于EO的新配方的度各不相同.
对暴露于EO产品的酵母菌株的生长和发酵动力学进行了监测.
分析了由此产生的发酵产品的化学和感觉特征.

主要成果:

基于EO的新配方在测试度下没有显著影响Saccharomyces cerevisiae的生长或发酵动力学.
在所有试验中,酒精发酵始终在15天内完成.
最终发酵产品的化学成分显示出受到EO基处理影响的变化.

结论:

评估的EO基植物卫生产品是传统葡萄种植治疗的可行替代品.
这些产品可以在接近收获时使用,而不会影响酒精发酵的效率.
基于EO的产品的使用符合有机农业实践和消费者对葡萄酒中减少合成残留物的偏好.

关键词:

这种植物是Botrytis cinerea.酒精发酵的酒精发酵方式精油精油精油精油发酵动力学的发酵动力学新的真菌杀菌剂有机葡萄酒有机葡萄酒杀虫剂农药杀虫剂葡萄酒质量葡萄酒质量

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