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

ABSTRACT: 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 fer

SUBMITTER: Bartolozzi N 

PROVIDER: S-EPMC11545603 | biostudies-literature | 2024 Oct

REPOSITORIES: biostudies-literature