Influence of Quinoxyfen Residues on Saccharomyces cerevisiae Fermentation of Grape Musts

Clemencia Chaves López1*, Emanuele Boselli2, Andrea Piva1, Maurice Ndaghijimana3, Antonello Paparella1, Giovanna Suzzi1 and Dino Mastrocola1

Dipartimento di Scienze degli Alimenti, Università di Teramo, Via Spagna 1, I-64023 Mosciano Stazione TE, Italy

2Dipartimento di Scienze degli Alimenti, Università Politecnica delle Marche, Via Brecce Bianche, I-60131 Ancona, Italy
3Dipartimento di Protezione e Valorizzazione Agroalimentare, Università degli Studi di Bologna, Via G. Fanin 40, I-40127 Bologna, Italy

Article history:

Received December 2, 2003
Accepted April 15, 2004

Key words:

Quinoxyfen, pesticide residues, fermentation, aroma compounds, SPME-GC


The effect of Quinoxyfen, a new pesticide against powdery mildew, on the fermentation of Saccharomyces cerevisiae has been evaluated. When vines (Montepulciano d’Abruzzo, Trebbiano and Sangiovese) were treated with doses recommended by the producer (30 mL/hL of a suspension concentrate 250 g/L), Quinoxyfen was detected up to the concentration of 0.014 mg/L in the must. The S. cerevisiae growth parameters, µmax and lag phase, were not affected by this residual level during fermentation. However, in must fortified with Quinoxyfen to obtain the concentrations of 0.5, 1.0, 2.0 mg/L, a decrease in the lag phase was observed. The fermentation kinetics did not show any significant differences between the different treatments and control musts. Moreover, the production of volatiles during fermentation, determined with solid phase microextraction – capillary gas chromatography (SPME-GC), was not affected by the residual level of Quinoxyfen. Principal component  analysis (PCA) showed that the samples could be clustered according to the different yeast strains, regardless of the pesticide treatment. 

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