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Rference: Evaluating a preventive biological control agent applied on grapevines against Botrytis cinerea and its influence on winemaking
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This research was aimed to study the influence on grape and wine quality and on the fermentation processes of the application of a preventive biological treatment against Botrytis cinerea in Tempranillo Rioja grapevines. For this purpose, a biofungicide containing Bacillus subtilis QST713 was applied twice to the vineyard.
Results were compared with non-treated samples from the same vineyard and with samples treated with a chemical fungicide composed of fenhexamid. Data showed that general grape quality and spontaneous alcoholic fermentation performance were not influenced by either fungicide application. The chemical fungicide had a considerable influence on the clonal diversity of Saccharomyces cerevisiae species, which led the alcoholic fermentation. Furthermore, it caused longer malolactic fermentation compared to the biological fungicide and to the control. The biofungicide made malolactic fermentation one day shorter because the establishment of the commercial lactic acid bacteria used as a starter culture was total. After malolactic fermentation, the wines did not show significant differences in general oenological parameters.
Preventive biofungicide treatment against B. cinerea did not negatively influence the quality of grapes and wines and the fermentation processes. Therefore, biological control of B. cinerea with B. subtilis applied on grapevines could be advisable in oenological terms.

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DOI: 10.1002/jsfa.8977

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DOI: 10.1002/jsfa.8977

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Publication Details

Published: 2018
Publication: Journal of the Science of Food and Agriculture
Issue: 2018 Online February 2018
Author: Escribano Viana R 2018

Brain food

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