The study evaluates the influence of three commonly used fungicides on the density and diversity of yeast populations present on grape berries. Our results suggest that after the safety interval the presence of fungicides has a minor impact on the composition of grape berry communities, although at the time of fungicides applications the yeast species composition changes.
COBISS.SI-ID: 3768440
The capacity for removal of ochratoxin A (OTA) during alcoholic fermentation was evaluated in batch systems with Saccharomyces cerevisiae. The study showed that in growing phase cultures, OTA removal was significant only after extended contact with yeast biomass, but not during alcoholic fermentation. We also demonstrated that OTA was not metabolised, but possibly adsorbed by the yeast cells. The presence of OTA caused the production of higher volatile acidity.
COBISS.SI-ID: 3146856
In a scientific article, we evaluated the biocontrol activity of yeast we isolated from grapes must-wine ecosystem, and compared them with already commercially available types of antagonistic yeasts for control of grapevine diseases (mainly Botrytis cinerea causing a gray disease). Interactions between wine yeast and fitopatogenom was studied in vitro on solid media and semi in vivo on infected berries. We found that the Saccharomyces cerevisiae and other related species show good antagonistic properties and are potential organisms for biological control of phytopathogenic microorganisms.
COBISS.SI-ID: 3797368
A new, simple approach for the isolation and quantitative analysis of the cell wall (CW) proteins from invasively growing Saccharomyces cerevisiae strains is described in this contribution. Comparative analysis of CW protein pro?les resulted in signi?cant changes in the protein pro?le expression relevant to different cultivation temperature, cell morphology (invasive vs. non-invasive growth) and yeast strain.
COBISS.SI-ID: 3709816
The effect of pyrimethanil in the must was studied during the spontaneous wine fermentation of three consecutive vintages and by the cultivation of yeasts in a liquid medium. Although the pyrimethanil residues in grapes were below the maximum residue limits, they significantly affected the reduced utilization of sugars in the first days of fermentation. Its residues controlled the growth of H. uvarum during the fermentation and during in vitro cultivation as well.
COBISS.SI-ID: 2709096