Occurrence and impact of fungicides residues on fermentation during wine production– A review

References

• Abbey JA, Percival D, Abbey L, Asiedu SK, Prithiviraj B, Schilder A. 2019. Biofungicides as alternative to synthetic fungicide control of grey mould (Botrytis cinerea)–prospects and challenges. Bio Sci Technol. 29(3):207–228.
   Google Scholar
• Agarbati A, Canonico L, Ciani M, Comitini F. 2019. The impact of fungicide treatments on yeast biota of Verdicchio and Montepulciano grape varieties. Plos One. 14(6):e0217385.
   PubMed Web of Science ®Google Scholar
• Agência Nacional de Vigilância Sanitária (ANVISA). 2019. Programa de análise de resíduos de agrotóxicos em alimentos (PARA). Brasília (Brasil): Agência Nacional de Vigilância Sanitária.
   Google Scholar
• Agência Nacional de Vigilância Sanitária (ANVISA). 2015. Programa de Análise de Resíduos de Agrotóxicos em Alimentos (PARA): lista de Referência de Limites Máximos de Resíduos (LMRs) para as culturas do PARA. Brasília (Brasil): Agência Nacional de Vigilância Sanitária. http://portal.anvisa.gov.br/programa-de-analise-de-registro-de-agrotoxicos-para.
   Google Scholar
• Alves AAR, Rodrigues AS, Barros EBP, Uekane TM, Bizzo HR, Rezende CM. 2014. Determination of pesticides residues in Brazilian grape juices using GC-MS-SIM. Food Anal Methods. 7(9):1834–1839.
   Web of Science ®Google Scholar
• Bakırcı GT, Acay DBY, Bakırcı F, Ötleş S. 2014. Pesticide residues in fruits and vegetables from the Aegean region, Turkey. Food Chem. 160:379–392.
   PubMed Web of Science ®Google Scholar
• Berbegal C, Spano G, Tristezza M, Grieco F, Capozzi V. 2017. Microbial resources and innovation in the wine production sector. S Afr J Enol Vitic. 38(2):156–166.
   Web of Science ®Google Scholar
• Bisson LF. 1999. Stuck and sluggish fermentations. Am J Enol Vitic. 50(1):107–119.
   Web of Science ®Google Scholar
• Bizaj E, Čuš F, Raspor P. 2011. Removal of pyrimethanil and fenhexamid from saccharomyces cerevisiae liquid cultures. Food Technol Biotechnol. 49:4.
   Web of Science ®Google Scholar
• Bizaj E, Curtin C, Čadež N, Raspor P. 2014. Interactions between industrial yeasts and chemical contaminants in grape juice affect wine composition profile. Food Technol Biotechnol. 52(2):222–231.
   Web of Science ®Google Scholar
• Čadež N, Zupan J, Raspor P. 2010. The effect of fungicides on yeast communities associated with grape berries. FEMS Yeast Res. 10(5):619–630.
   PubMed Web of Science ®Google Scholar
• Česnik HB, Š VB, Lisjak K. 2015. Plant protection product residues in red grapes and Teran PTP wine. Food Addit Contam Part B. 8(2):113–122.
   Google Scholar
• Blateyron L, Sablayrolles JM. 2001. Stuck and slow fermentations in enology: statistical study of causes and effectiveness of combined additions of oxygen and diammonium phosphate. J Biosci Bioeng. 91(2):184–189.
   PubMed Web of Science ®Google Scholar
• Čuš F, Česnik HB, Šv B, Gregorčič A. 2010a. Pesticide residues and microbiological quality of bottled wines. Food Control. 21(2):150–154.
   Web of Science ®Google Scholar
• Čuš F, Česnik HB, Šv B, Gregorčič A. 2010b. Pesticide residues in grapes and during vinification process. Food Control. 21(11):1512–1518.
   Web of Science ®Google Scholar
• Česnik HB, Š VB, Bavčar D, Radeka S, Lisjak K. 2016. Plant protection product residues in white grapes and wines of “Malvasia Istriana” produced in Istria. Food Addit Contam Part B. 9(4):256–260.
   Google Scholar
• Bordagaray A, Garcia-Arrona R, Millán E. 2011. Optimization of solid-phase microextraction procedure coupled to GC-ECD for triazole fungicides determination in juice samples. Food Anal Methods. 4(3):293–299.
   Web of Science ®Google Scholar
• Bordagaray A, García-Arrona R, Millán E. 2013. Development and application of a screening method for triazole fungicide determination in liquid and fruit samples using solid-phase microextraction and HPLC-DAD. Anal Methods. 5(10):2565–2571.
   Web of Science ®Google Scholar
• Brink J, Calitz F, Fourie P. 2016. Spray deposition and control of Botrytis cinerea on grape leaves and bunches: part 2 (Wine Grapes). S Afr J Enol Vitic. 37(2):157–168.
   Web of Science ®Google Scholar
• Briz-Cid N, Castro-Sobrino L, Rial-Otero R, Cancho-Grande B, Simal-Gándara J. 2018. Fungicide residues affect the sensory properties and flavonoid composition of red wine. J Food Compos Anal. 66:185–192.
   Web of Science ®Google Scholar
• Briz-Cid N, Rial-Otero R, Cámara MA, Oliva J, Simal-Gandara J. 2019. Dissipation of three fungicides and their effects on anthocyanins and color of monastrell red wines. Int J Mol Sci. 20:6.
   Web of Science ®Google Scholar
• Brostrom GG, Brostrom J. 2008. The business of wine: an encyclopedia: an encyclopedia. Connecticut (USA): ABC-CLIO.
   Google Scholar
• Caboni P, Cabras P. 2010. Pesticides’ influence on wine fermentation. Adv Food Nutr Res. 59:43–62.
   PubMedGoogle Scholar
• Cabras P, Diana P, Meloni M, Pirisi FM, Pirisi R. 1983. Reversed-phase high-performance liquid chromatography of pesticides: VII. Analysis of Vinclozolin, lprodione, Procymidone, Dichlozolinate and their degradation product 3, 5-dichloroaniline on white must and wine extracts. J Chromatogr A. 256:176–181.
   PubMed Web of Science ®Google Scholar
• Calvo-Garrido C, Haidar R, Roudet J, Gautier T, Fermaud M. 2018. Pre-selection in laboratory tests of survival and competition before field screening of antagonistic bacterial strains against Botrytis bunch rot of grapes. Biol Control. 124:100–111.
   Web of Science ®Google Scholar
• Capece A, Romaniello R, Scrano L, Siesto G, Romano P. 2018. Yeast starter as a biotechnological tool for reducing copper content in wine. Front Microbiol. 8:2632.
   PubMed Web of Science ®Google Scholar
• Capozzi V, Fragasso M, Romaniello R, Berbegal C, Russo P, Spano G. 2017. Spontaneous food fermentations and potential risks for human health. Fermentation. 3(4):49.
   Google Scholar
• Carpinteiro I, Ramil M, Rodríguez I, Cela R. 2010. Determination of fungicides in wine by mixed-mode solid phase extraction and liquid chromatography coupled to tandem mass spectrometry. J Chromatogr A. 1217(48):7484–7492.
   PubMed Web of Science ®Google Scholar
• Castro G, Pérez-Mayán L, Carpinteiro I, Ramil M, Cela R, Rodríguez I. 2020. Residues of anilinopyrimidine fungicides and suspected metabolites in wine samples. J Chromatogr A. 1622:461104.
   PubMed Web of Science ®Google Scholar
• Castro G, Pérez-Mayán L, Rodríguez-Cabo T, Rodríguez I, Ramil M, Cela R. 2018. Multianalyte, high-throughput liquid chromatography tandem mass spectrometry method for the sensitive determination of fungicides and insecticides in wine. Anal Bioanal Chem. 410(3):1139–1150.
   PubMed Web of Science ®Google Scholar
• Castro-Sobrino L, Briz-Cid N, Figueiredo-González M, Sieiro-Sampedro T, González-Barreiro C, Cancho-Grande B, Rial-Otero R, Simal-Gándara J. 2019. Impact of fungicides mepanipyrim and tetraconazole on phenolic profile and colour of Mencía red wines. Food Control. 98:412–423.
   Web of Science ®Google Scholar
• Chen X, Wang Y, Gao Y, Gao T, Zhang D. 2019. Inhibitory abilities of Bacillus isolates and their culture filtrates against the gray mold caused by Botrytis cinerea on postharvest fruit. Plant Pathol J. 35(5):425.
   PubMed Web of Science ®Google Scholar
• Ciliberti N, Fermaud M, Roudet J, Rossi V. 2015. Environmental conditions affect Botrytis cinerea infection of mature grape berries more than the strain or transposon genotype. Phytopathology. 105(8):1090–1096.
   PubMed Web of Science ®Google Scholar
• Cordero-Bueso G, Arroyo T, Valero E. 2014. A long term field study of the effect of fungicides penconazole and sulfur on yeasts in the vineyard. Int J Food Microbiol. 189:189–194.
   PubMed Web of Science ®Google Scholar
• Cordero-Bueso G, Mangieri N, Maghradze D, Foschino R, Valdetara F, Cantoral JM, Vigentini I. 2017. Wild grape-associated yeasts as promising biocontrol agents against Vitis vinifera fungal pathogens. Front Microbiol. 8:2025.
   PubMed Web of Science ®Google Scholar
• Covarelli L, Beccari G, Marini A, Tosi L. 2012. A review on the occurrence and control of ochratoxigenic fungal species and ochratoxin A in dehydrated grapes, non-fortified dessert wines and dried vine fruit in the Mediterranean area. Food Control. 26(2):347–356.
   Web of Science ®Google Scholar
• Cozzi G, Somma S, Haidukowski M, Logrieco AF. 2013. Ochratoxin A management in vineyards by Lobesia botrana biocontrol. Toxins. 5(1):49–59.
   PubMed Web of Science ®Google Scholar
• Crump A, Farrar J, Fournier AJ, Ellsworth PC. 2018. Employing California Pesticide use data for evaluating integrated pest management programs and informing pesticide policy and regulation. In: Zhang et al, editors. Managing and analyzing pesticide use data for pest management, environmental monitoring, public health, and public policy. Washington DC (USA): American Chemical Society (ACS) Publications; p. 225–237.
   Google Scholar
• Daane KM, Vincent C, Isaacs R, Ioriatti C. 2018. Entomological opportunities and challenges for sustainable viticulture in a global market. Annu Rev Entomol. 63:193–214.
   PubMed Web of Science ®Google Scholar
• De Simone N, Pace B, Grieco F, Chimienti M, Tyibilika V, Santoro V, Russo P. 2020. Botrytis cinerea and table grapes: a review of the main physical, chemical, and bio-based control treatments in post-harvest. Foods. 9(9):1138.
   Web of Science ®Google Scholar
• Dhananjayan V, Jayakumar S, Ravichandran B. 2020. Conventional methods of pesticide application in agricultural field and fate of the pesticides in the environment and human health. In: Thomas KRR, Volova S, editors. Controlled release of pesticides for sustainable agriculture. Cham (Switzerland): Springer. p. 266.
   Google Scholar
• Doulia DS, Anagnos EK, Liapis KS, Klimentzos DA. 2017. Effect of clarification process on the removal of pesticide residues in white wine. Food Control. 72:134–144.
   Web of Science ®Google Scholar
• Doulia DS, Anagnos EK, Liapis KS, Klimentzos DA. 2018. Effect of clarification process on the removal of pesticide residues in red wine and comparison with white wine. J Environ Sci Health Part B. 53(8):534–545.
   PubMed Web of Science ®Google Scholar
• Edder P, Ortelli D, Viret O, Cognard E, Montmollin AD, Zali O. 2009. Control strategies against grey mould (Botrytis cinerea Pers.: fr) and corresponding fungicide residues in grapes and wines. Food Addit Contam. 26(5):719–725.
   Web of Science ®Google Scholar
• [EFSA] European Food Safety Authority. 2015. Maximum residue levels (MRL). European Food Safety Authority [Internet]. http://www.efsa.europa.eu/en/mrls/mrlteam.html
   Google Scholar
• Eissa F, Helalia A, Khorshed M, El-Sisi M. 2013. Monitoring of multi-class pesticide residues in green grape and their potential risk for Egyptian consumer. Nat Sci. 11(11):p110–115.
   Google Scholar
• Escribano-Viana R, López-Alfaro I, López R, Santamaría P, Gutiérrez AR, González-Arenzana L. 2018a. Impact of chemical and biological fungicides applied to grapevine on grape biofilm, must, and wine microbial diversity. Front Microbiol. 9:59.
   PubMed Web of Science ®Google Scholar
• Escribano-Viana R, Portu J, Garijo P, Gutiérrez AR, Santamaría P, López-Alfaro I, López R, González-Arenzana L. 2018b. Evaluating a preventive biological control agent applied on grapevines against Botrytis cinerea and its influence on winemaking. J Sci Food Agric. 98(12):4517–4526.
   PubMed Web of Science ®Google Scholar
• Esteve-Turrillas FA, Agulló C, Abad-Somovilla A, Mercader JV, Abad-Fuentes A. 2016. Fungicide multiresidue monitoring in international wines by immunoassays. Food Chem. 196:1279–1286.
   PubMed Web of Science ®Google Scholar
• Fisher MC, Henk DA, Briggs CJ, Brownstein JS, Madoff LC, McCraw SL, Gurr SJ. 2012. Emerging fungal threats to animal, plant and ecosystem health. Nature 484(7393):186–194.
   PubMed Web of Science ®Google Scholar
• Fravel D. 2005. Commercialization and implementation of biocontrol. Annu Rev Phytopathol. 43:337–359.
   PubMed Web of Science ®Google Scholar
• Freire L, Passamani FRF, Thomas AB, Nassur RDCMR, Silva LM, Paschoal FN, Pereira GE, Prado G, Batista LR. 2017. Influence of physical and chemical characteristics of wine grapes on the incidence of Penicillium and Aspergillus fungi in grapes and ochratoxin A in wines. Int J Food Microbiol. 241:181–190.
   PubMed Web of Science ®Google Scholar
• Gajbhiye VT, Gupta S, Mukherjee I, Singh SB, Singh N, Dureja P, Kumar Y. 2011. Persistence of azoxystrobin in/on grapes and soil in different grapes growing areas of India. Bull Environ Contam Toxicol. 86(1):90–94.
   PubMed Web of Science ®Google Scholar
• Galvez A, Abriouel H, Benomar N, Lucas R. 2010. Microbial antagonists to food-borne pathogens and biocontrol. Curr Opin Biotechnol. 21(2):142–148.
   PubMed Web of Science ®Google Scholar
• Gary C, Metral R, Metay A, Garcia L, Mérot A, Smits N, Wéry J (2017) Towards an agroecological viticulture: advances and challenges. In: Proceedings of the 20th GiESCO International Meeting. Mendoza, Argentina, pp 1122–1127.
   Google Scholar
• Gava A, Borsato D, Ficagna E. 2020. Effect of mixture of fining agents on the fermentation kinetics of base wine for sparkling wine production: use of methodology for modeling. LWT 131:109660.
   Web of Science ®Google Scholar
• Gianessi L, Williams A (2011) Fungicides have protected European wine grapes for 150 years. International pesticide benefits case study N° 19.
   Google Scholar
• González-Álvarez M, Noguerol-Pato R, González-Barreiro C, Cancho-Grande B, Simal-Gándara J. 2012. Changes of the sensorial attributes of white wines with the application of new anti-mildew fungicides under critical agricultural practices. Food Chem. 130(1):139–146.
   Web of Science ®Google Scholar
• González-Domínguez E, Fedele G, Languasco L, Rossi V. 2019. Interactions among fungicides applied at different timings for the control of Botrytis bunch rot in grapevine. Crop Prot. 120:30–33.
   Web of Science ®Google Scholar
• González-Rodríguez RM, Cancho-Grande B, Simal-Gándara J. 2011a. Decay of fungicide residues during vinification of white grapes harvested after the application of some new active substances against downy mildew. Food Chem. 125(2):549–560.
   Web of Science ®Google Scholar
• González-Rodríguez RM, Cancho-Grande B, Torrado-Agrasar A, Simal-Gándara J, Mazaira-Pérez J. 2009. Evolution of tebuconazole residues through the winemaking process of Mencía grapes. Food Chem. 117(3):529–537.
   Web of Science ®Google Scholar
• González-Rodríguez RM, González-Barreiro C, Rial-Otero R, Regueiro J, Torrado-Agrasar A, Martínez-Carballo E, Cancho-Grande B. 2011c. Influence of new fungicides–metiram and pyraclostrobin–on Saccharomyces cerevisiae yeast growth and alcoholic fermentation course for wine production. CyTA J Food. 9(4):329–334.
   Web of Science ®Google Scholar
• González-Rodríguez RM, Noguerol-Pato R, González-Barreiro C, Cancho-Grande B, Simal-Gándara J. 2011b. Application of new fungicides under good agricultural practices and their effects on the volatile profile of white wines. Food Res Int. 44(1):397–403.
   Web of Science ®Google Scholar
• Hao Z, Van Tuinen D, Wipf D, Fayolle L, Chataignier O, Li X, Chen B, Gianinazzi S, Gianinazzi-Pearson V, Adrian M. 2017. Biocontrol of grapevine aerial and root pathogens by Paenibacillus sp. strain B2 and paenimyxin in vitro and in planta. Biol Control. 109:42–50.
   Web of Science ®Google Scholar
• Hjorth K, Johansen K, Holen B, Andersson A, Christensen HB, Siivinen K, Toome M. 2011. Pesticide residues in fruits and vegetables from South America–a nordic project. Food Control. 22(11):1701–1706.
   Web of Science ®Google Scholar
• Hou X, Xu Z, Zhao Y, Liu D. 2020. Rapid analysis and residue evaluation of six fungicides in grape wine-making and drying. J Food Compos Anal. 89:103465.
   Web of Science ®Google Scholar
• Hu M-J, Cox KD, Schnabel G. 2016. Resistance to increasing chemical classes of fungicides by virtue of “selection by association. In Botrytis Cinerea Phytopathology. 106(12):1513–1520.
   PubMed Web of Science ®Google Scholar
• Hummes AP, Bortoluzzi EC, Tonini V, Da Silva LP, Petry C. 2019. Transfer of copper and zinc from soil to grapevine-derived products in young and centenarian vineyards. Water Air Soil Pollut. 230:7.
   Web of Science ®Google Scholar
• Jacometti MA, Wratten SD, Walter M. 2010. Alternatives to synthetic fungicides for Botrytis cinerea management in vineyards. Aust J Grape Wine Res. 16(1):154–172.
   Web of Science ®Google Scholar
• Jensen DF, Karlsson M, Sarrocco S, Vannacci G. 2016. Biological control using microorganisms as an alternative to disease resistance. In: Collinge (editor). Plant Pathogen Resistance Biotechnology. New Jersey (USA): John Wiley & Sons. p. 341–363.
   Google Scholar
• Jiménez JJ, Bernal JL, Del Nozal MJ, Bernal J, Toribio L. 2007. Persistence and degradation of metalaxyl, lindane, fenvalerate and deltamethrin during the wine making process. Food Chem. 104(1):216–223.
   Web of Science ®Google Scholar
• Kasfi K, Taheri P, Jafarpour B, Tarighi S. 2018. Identification of epiphytic yeasts and bacteria with potential for biocontrol of grey mold disease on table grapes caused by Botrytis cinerea. Span J Agric Res. 16(1):23.
   Web of Science ®Google Scholar
• Kundu C, Goon A, Bhattacharyya A. 2014. Persistence behaviour of fungicide tebuconazole in a viticulture application. Bull Environ Contam Toxicol. 92(4):415–419.
   PubMed Web of Science ®Google Scholar
• Lagunas-Allué L, Sanz-Asensio J, Martínez-Soria M-T. 2012. Optimization and validation of a simple and fast method for the determination of fungicides in must and wine samples by SPE and GC/MS. J AOAC Int. 95(5):1511–1519.
   PubMed Web of Science ®Google Scholar
• Lemos Junior WJF, Bovo B, Nadai C, Crosato G, Carlot M, Favaron F, Corich V. 2016. Biocontrol ability and action mechanism of Starmerella bacillaris (synonym Candida zemplinina) isolated from wine musts against gray mold disease agent Botrytis cinerea on grape and their effects on alcoholic fermentation. Front Microbiol. 7:1249.
   PubMed Web of Science ®Google Scholar
• Leroch M, Kretschmer M, Hahn M. 2011. Fungicide resistance phenotypes of Botrytis cinerea isolates from commercial vineyards in South West Germany. J Phytopathology. 159(1):63–65.
   Web of Science ®Google Scholar
• Leyva Salas M, Mounier J, Valence F, Coton M, Thierry A, Coton E. 2017. Antifungal microbial agents for food biopreservation—a review. Microorganisms. 5(3):37.
   Web of Science ®Google Scholar
• Liu Y, Rousseaux S, Tourdot-Maréchal R, Sadoudi M, Gougeon R, Schmitt-Kopplin P, Alexandre H. 2017. Wine microbiome: a dynamic world of microbial interactions. Crit Rev Food Sci Nutr. 57(4):856–873.
   PubMed Web of Science ®Google Scholar
• López-Fernández O, Rial-Otero R, González-Barreiro C, Simal-Gándara J. 2012. Surveillance of fungicidal dithiocarbamate residues in fruits and vegetables. Food Chem. 134(1):366–374.
   Web of Science ®Google Scholar
• López-Seijas J, García-Fraga B, Da Silva AF, Sieiro C. 2020. Wine lactic acid bacteria with antimicrobial activity as potential biocontrol agents against fusarium oxysporum f. sp. lycopersici. Agronomy. 10(1):31.
   Google Scholar
• Lu Y, Shao Y, Dai S, Diao J, Chen X. 2016. Stereoselective behavior of the fungicide benalaxyl during grape growth and the wine-making process. Chirality. 28(5):394–398.
   PubMed Web of Science ®Google Scholar
• Maisonnave P, Sanchez I, Moine V, Dequin S, Galeote V. 2013. Stuck fermentation: development of a synthetic stuck wine and study of a restart procedure. Int J Food Microbiol. 163(2–3):239–247.
   PubMed Web of Science ®Google Scholar
• Martins G, Vallance J, Mercier A, Albertin W, Stamatopoulos P, Rey P, Masneuf-Pomarède I. 2014. Influence of the farming system on the epiphytic yeasts and yeast-like fungi colonizing grape berries during the ripening process. Int J Food Microbiol. 177:21–28.
   PubMed Web of Science ®Google Scholar
• Martins J, Esteves C, Limpo-Faria A, Barros P, Ribeiro N, Simões T, Correia M, Delerue-Matos C. 2012. Analysis of six fungicides and one acaricide in still and fortified wines using solid-phase microextraction-gas chromatography/tandem mass spectrometry. Food Chem. 132(1):630–636.
   PubMed Web of Science ®Google Scholar
• Martins J, Esteves C, Simões T, Correia M, Delerue-Matos C. 2011. Determination of 24 pesticide residues in fortified wines by solid-phase microextraction and gas chromatography-tandem mass spectrometry. J Agric Food Chem. 59(13):6847–6855.
   PubMed Web of Science ®Google Scholar
• Martins V, Teixeira A, Gerós H. 2015. Changes in the volatile composition of wine from grapes treated with Bordeaux mixture: a laboratory-scale study. Aust J Grape Wine Res. 21(3):425–429.
   Web of Science ®Google Scholar
• Mewa-Ngongang M, Du Plessis HW, Ntwampe SKO, Chidi BS, Hutchinson UF, Mekuto L, Jolly NP. 2019. The use of candida pyralidae and pichia kluyveri to control spoilage microorganisms of raw fruits used for beverage production. Foods. 8(10):454.
   Web of Science ®Google Scholar
• Milanović V, Comitini F, Ciani M. 2013. Grape berry yeast communities: influence of fungicide treatments. Int J Food Microbiol. 161(3):240–246.
   PubMed Web of Science ®Google Scholar
• Mulero J, Martínez G, Oliva J, Cermeño S, Cayuela J, Zafrilla P, Martínez-Cachá A, Barba A. 2015. Phenolic compounds and antioxidant activity of red wine made from grapes treated with different fungicides. Food Chem. 180:25–31.
   PubMed Web of Science ®Google Scholar
• Nally MC, Pesce VM, Maturano YP, Assaf LR, Toro ME, De Figueroa LC, Vazquez F. 2015. Antifungal modes of action of Saccharomyces and other biocontrol yeasts against fungi isolated from sour and grey rots. Int J Food Microbiol. 204:91–100.
   PubMed Web of Science ®Google Scholar
• Nally MC, Pesce VM, Maturano YP, Muñoz CJ, Combina M, Toro ME, Vazquez F. 2012. Biocontrol of Botrytis cinerea in table grapes by non-pathogenic indigenous Saccharomyces cerevisiae yeasts isolated from viticultural environments in Argentina. Postharvest Biol Technol. 64(1):40–48.
   Web of Science ®Google Scholar
• Nally MC, Ponsone ML, Pesce VM, Toro ME, Vazquez F, Chulze S. 2018. Evaluation of behaviour of Lachancea thermotolerans biocontrol agents on grape fermentations. Lett Appl Microbiol. 67(1):89–96.
   PubMed Web of Science ®Google Scholar
• Nicolini G, Román T, Larcher R, Moser S, Tonidandel L. 2016a. Vini bianchi da viticoltura convenzionale più sani con un poco di carbone in fermentazione. L’Enologo 123:10.
   Google Scholar
• Nicolini G, Roman T, Tonidandel L, Sboner M, Volpini A, Manara M. 2017. Abbattimento di insetticidi e fungicidi durante la fermentazione in bianco da parte di coadiuvanti enologici. L’Enologo 124:8.
   Google Scholar
• Nicolini G, Román Villegas T, Tonidandel L, Moser S, Larcher R. 2016b. Small amounts of charcoal during fermentation reduce fungicide residues without penalising white wine aroma compounds and colour. Aust J Grape Wine Res. 22(3):376–383.
   Web of Science ®Google Scholar
• Noguerol-Pato R, Ferna´ndez-cruz T, Sieiro-Sampedro T, Gonza´lez-barreiro C, Cancho-Grande B, D-a C-G, García-Pastor M, M-t M-S, Sanz-Asensio J, Simal-ga´ndara J. 2016. Dissipation of fungicide residues during winemaking and their effects on fermentation and the volatile composition of wines. J Agric Food Chem. 64(6):1344–1354.
   PubMed Web of Science ®Google Scholar
• Noguerol-Pato R, Sieiro-Sampredro T, González-Barreiro C, Cancho-Grande B, Simal-Gándara J. 2014a. Effect on the aroma profile of graciano and tempranillo red wines of the application of two antifungal treatments onto vines. Molecules 19(8):12173–12193.
   PubMed Web of Science ®Google Scholar
• Noguerol-Pato R, Torrado-Agrasar A, González-Barreiro C, Cancho-Grande B, Simal-Gándara J. 2014b. Influence of new generation fungicides on Saccharomyces cerevisiae growth, grape must fermentation and aroma biosynthesis. Food Chem. 146:234–241.
   PubMed Web of Science ®Google Scholar
• Oliva J, Girón F, Cayuela JM, Mulero J, Zafrilla P, Cámara MÁ. 2020. Effect of fungicides on the yeast population during spontaneous fermentation in the vinification of monastrell grapes. LWT. 131:109816.
   Web of Science ®Google Scholar
• Oliva J, Martínez G, Cermeño S, Motas M, Barba A, Cámara MA. 2018. Influence of matrix on the bioavailability of nine fungicides in wine grape and red wine. Eur Food Res Technol. 244(6):1083–1090.
   Web of Science ®Google Scholar
• Oliva J, Martínez-Gil A, Lorenzo C, Cámara M, Salinas MR, Barba A, Garde-Cerdán T. 2015. Influence of the use of fungicides on the volatile composition of Monastrell red wines obtained from inoculated fermentation. Food Chem. 170:401–406.
   PubMed Web of Science ®Google Scholar
• Oliva J, Payá P, Má C, Barba A. 2007. Removal of famoxadone, fluquinconazole and trifloxystrobin residues in red wines: effects of clarification and filtration processes. J Environ Sci Health. 42(7):775–781.
   PubMed Web of Science ®Google Scholar
• Ortiz JO, Peñalver PP, Navarro AB 2010. Influence of fungicide residues in wine quality. Edited by Odile Carisse; p. 421.
   Google Scholar
• Parafati L, Vitale A, Restuccia C, Cirvilleri G. 2015. Biocontrol ability and action mechanism of food-isolated yeast strains against Botrytis cinerea causing post-harvest bunch rot of table grape. Food Microbiol. 47:85–92.
   PubMed Web of Science ®Google Scholar
• Pedrotti C, Âr M, Delamare APL, Echeverrigaray S, Da Silva Ribeiro RT, Schwambach J. 2019. Alternative control of grape rots by essential oils of two Eucalyptus species. J Sci Food Agric. 99(14):6552–6561.
   PubMed Web of Science ®Google Scholar
• Peña N, Antón A, Kamilaris A, Fantke P. 2018. Modeling ecotoxicity impacts in vineyard production: addressing spatial differentiation for copper fungicides. Sci Total Environ. 616:796–804.
   PubMed Web of Science ®Google Scholar
• Pocock K, Salazar F, Waters EJ. 2011. The effect of bentonite fining at different stages of white winemaking on protein stability. Aust J Grape Wine Res. 17(2):280–284.
   Web of Science ®Google Scholar
• Pretscher J, Fischkal T, Branscheidt S, Jäger L, Kahl S, Schlander M, Claus H. 2018. Yeasts from different habitats and their potential as biocontrol agents. Fermentation. 4(2):31.
   Google Scholar
• Qin X, Xiao H, Xue C, Yu Z, Yang R, Cai Z, Si L. 2015. Biocontrol of gray mold in grapes with the yeast Hanseniaspora uvarum alone and in combination with salicylic acid or sodium bicarbonate. Postharvest Biol Technol. 100:160–167.
   Web of Science ®Google Scholar
• Raveau R, Fontaine J, Lounès-Hadj Sahraoui A. 2020. Essential oils as potential alternative biocontrol products against plant pathogens and weeds: a review. Foods. 9(3):365.
   PubMed Web of Science ®Google Scholar
• Regueiro J, Lopez-Fernandez O, Rial-Otero R, Cancho-Grande B, Simal-Gandara J. 2015. A review on the fermentation of foods and the residues of pesticides—biotransformation of pesticides and effects on fermentation and food quality. Crit Rev Food Sci Nutr. 55(6):839–863.
   PubMed Web of Science ®Google Scholar
• Rose G, Lane S, Jordan R. 2009. The fate of fungicide and insecticide residues in Australian wine grape by-products following field application. Food Chem. 117(4):634–640.
   Web of Science ®Google Scholar
• Russo P, Berbegal C, De Ceglie C, Grieco F, Spano G, Capozzi V. 2019. Pesticide residues and stuck fermentation in wine: new evidences indicate the urgent need of tailored regulations. Fermentation. 5(1):23.
   Google Scholar
• Sabale R, Shabeer TA, Utture SC, Banerjee K, Jadhav MR, Oulkar DP, Adsule PG, Deshmukh MB. 2014. Dissipation kinetics, safety evaluation, and assessment of pre-harvest interval (PHI) and processing factor for kresoxim methyl residues in grape. Environ Monit Assess. 186(4):2369–2374.
   PubMed Web of Science ®Google Scholar
• Sarris D, Kotseridis Y, Linga M, Galiotou‐Panayotou M, Papanikolaou S. 2009. Enhanced ethanol production, volatile compound biosynthesis and fungicide removal during growth of a newly isolated Saccharomyces cerevisiae strain on enriched pasteurized grape musts. Eng Life Sci. 9(1):29–37.
   Web of Science ®Google Scholar
• Scariot FJ, Jahn L, Delamare APL, Echeverrigaray S. 2017. Necrotic and apoptotic cell death induced by Captan on Saccharomyces cerevisiae. World J Microbiol Biotechnol. 33(8):159.
   PubMed Web of Science ®Google Scholar
• Scariot FJ, Jahn L, Delamare APL, Echeverrigaray S. 2018. Necrotic cell death induced by dithianon on Saccharomyces cerevisiae. Pestic Biochem Physiol. 149:137–142.
   PubMed Web of Science ®Google Scholar
• Scariot FJ, Jahn LM, Delamare APL, Echeverrigaray S. 2016a. The effect of the fungicide captan on Saccharomyces cerevisiae and wine fermentation. BIO Web of Conferences. 7:02027.
   Google Scholar
• Scariot FJ, Jahn LM, Maianti JP, Delamare APL, Echeverrigaray S. 2016b. The fungicide Mancozeb induces metacaspase-dependent apoptotic cell death in Saccharomyces cerevisiae BY4741. Apoptosis. 21(7):866–872.
   PubMed Web of Science ®Google Scholar
• Schmidt B, Christensen HB, Petersen A, Sloth JJ, Poulsen ME. 2013. Method validation and analysis of nine dithiocarbamates in fruits and vegetables by LC-MS/MS. Food Addit Contam Part A. 30(7):1287–1298.
   PubMed Web of Science ®Google Scholar
• Scott ES, Dambergs RG, Stummer BE. 2010. Fungal contaminants in the vineyard and wine quality. In: Reynolds, editor. Managing wine quality. Cambridge (UK): Woodhead Publishing Limited. p. 481–514.
   Google Scholar
• Sen K, Cabaroglu T, Yilmaz H. 2012. The influence of fining agents on the removal of some pesticides from white wine of Vitis vinifera L. cv. Emir. Food Chem Toxicol. 50(11):3990–3995.
   PubMed Web of Science ®Google Scholar
• Sieiro-Sampedro T, Alonso-del-real J, Briz-Cid N, Rial-Otero R, Querol A, Simal-Gandara J. 2020b. The effect of two antifungal commercial formulations on the metabolism of a commercial Saccharomyces cerevisiae strain and their repercussion on fermentation evolution and phenylalanine catabolism. Food Microbiol. 92:103554
   PubMed Web of Science ®Google Scholar
• Sieiro-Sampedro T, Briz-Cid N, Pose-Juan E, Figueiredo-González M, González-Barreiro C, Simal-Gándara J, Cancho-Grande B, Rial-Otero R. 2020a. Tetraconazole alters the methionine and ergosterol biosynthesis pathways in Saccharomyces yeasts promoting changes on volatile derived compounds. Food Res Int. 130:108930.
   PubMed Web of Science ®Google Scholar
• Silva GAD, Bernardi TL, Schaker PDC, Agustini BC, Mello LMD, Valente P. 2016. Impact of fungicide residues on polymerase chain reaction and on yeast metabolism. Braz Arch Bio Technol. 59:e16160241.
   Web of Science ®Google Scholar
• Szopinska A, Christ E, Planchon S, König H, Evers D, Renaut J. 2016. Stuck at work? Quantitative proteomics of environmental wine yeast strains reveals the natural mechanism of overcoming stuck fermentation. Proteomics. 16(4):593–608.
   PubMed Web of Science ®Google Scholar
• Terra MF, Lira NDA, Passamani FR, Santiago WD, Cardoso MDG, Batista LR. 2016. Effect of fungicides on growth and ochratoxin A production by Aspergillus carbonarius from Brazilian wine grapes. J Food Prot. 79(9):1508–1516.
   PubMed Web of Science ®Google Scholar
• Togores, JH. 2018. Tratado de Enología. Volumen I y II. Madrid (Espana): Mundi-Prensa. p. 1936.
   Google Scholar
• Uclés A, García AV, Gil García MD, Aguilera Del Real AM, Fernández-Alba AR. 2015. Benzimidazole and imidazole fungicide analysis in grape and wine samples using a competitive enzyme-linked immunosorbent assay. Anal Methods. 7(21):9158–9165.
   Web of Science ®Google Scholar
• Upadhayay J, Rana M, Juyal V, Bisht SS, Joshi R. 2020. Impact of pesticide exposure and associated health effects. In: Srivastava et al., editors. Pesticides in Crop Production: Physiological and Biochemical Action. New Jersey (USA):John Wiley & Sons. p. 69–88.
   Google Scholar
• Urkude R, Dhurvey V, Kochhar S. 2019. Pesticide residues in beverages. In: Grumezescu and Holban, editors. Quality Control in the Beverage Industry. Cambridge (UK): Elsevier. p. 529–560.
   Google Scholar
• Vallejo A, Millán L, Abrego Z, Sampedro MC, Sánchez-Ortega A, Unceta N, Gómez-Caballero A, Goicolea MA, Diez-Navajas AM, Barrio RJ. 2019. Fungicide distribution in vitiviniculture ecosystems according to different application strategies to reduce environmental impact. Sci Total Environ. 687:319–329.
   PubMed Web of Science ®Google Scholar
• Vaquero-Fernández L, Sanz-Asensio J, Fernández-Zurbano P, López-Alonso M, Martínez-Soria M-T. 2013. Determination of fungicide pyrimethanil in grapes, must, fermenting must and wine. J Sci Food Agric. 93(8):1960–1966.
   PubMed Web of Science ®Google Scholar
• Vargas M, Garrido F, Zapata N, Tapia M. 2012. Isolation and selection of epiphytic yeast for biocontrol of Botrytis cinerea Pers. on table grapes. Chil J Agric Res. 72(3):332.
   Web of Science ®Google Scholar
• Vargas TS, Salustriano NA, Klein B, Romão W, Src DS, Wagner R, Scherer R. 2018. Fungicides in red wines produced in south america. Food Addit Contam Part A. 35(11):2135–2144.
   Web of Science ®Google Scholar
• Walorczyk S, Drożdżyński D, Gnusowski B. 2011. Multiresidue determination of 160 pesticides in wines employing mixed-mode dispersive-solid phase extraction and gas chromatography–tandem mass spectrometry. Talanta. 85(4):1856–1870.
   PubMed Web of Science ®Google Scholar
• Wang Q-H, Fan K, Li D-W, Han C-M, Qu -Y-Y, Qi Y-K, Wu X-Q. 2020. Identification, virulence and fungicide sensitivity of colletotrichum gloeosporioides ss responsible for walnut anthracnose disease in China. Plant Dis. 104(5):1358–1368.
   PubMed Web of Science ®Google Scholar
• Wang X, Glawe DA, Kramer E, Weller D, Okubara PA. 2018. Biological control of Botrytis cinerea: interactions with native vineyard yeasts from Washington State. Phytopathology. 108(6):691–701.
   PubMed Web of Science ®Google Scholar
• Wang Y, Li P, Zhen H, Li B. 2017. The promotion of thiophanate-methyl and tebuconazole for the continuous control of Glomerella leaf spot in apple leaves by adding pellouxite as a synergistic reagent. J Plant Dis Prot. 124(6):631–639.
   Web of Science ®Google Scholar
• Welke JE. 2019. Fungal and mycotoxin problems in grape juice and wine industries. Curr Opin Food Sci. 29:7–13.
   Web of Science ®Google Scholar
• Xu G, Jia X, Zhang H, Zhang J, Nie J. 2020. Enantioselective fate of mandipropamid in grape and during processing of grape wine. Environ Sci Pollut Res. 27(32):40148–40155.
   PubMed Web of Science ®Google Scholar
• Zara S, Caboni P, Orro D, Farris GA, Pirisi F, Angioni A. 2011. Influence of fenamidone, indoxacarb, pyraclostrobin, and deltamethrin on the population of natural yeast microflora during winemaking of two sardinian grape cultivars. J Environ Sci Health Part B. 46(6):491–497.
   PubMed Web of Science ®Google Scholar
• Zhang H, Apaliya MT, Mahunu GK, Chen L, Li W. 2016. Control of ochratoxin A-producing fungi in grape berry by microbial antagonists: a review. Trends Food Sci Technol. 51:88–97.
   Web of Science ®Google Scholar
• Zhang Z-H, Zhao H-Y, Shen Q, Qi -P-P, Wang X-Q, Xu H, Di -S-S, Wang Z-W. 2020. High-throughput determination of fungicides in grapes using thin-film microextraction coupled with liquid chromatography–tandem mass spectrometry. J Sep Sci. 43(8):1558–1565.
   PubMed Web of Science ®Google Scholar
• Zhou Q, Fu M, Xu M, Chen X, Qiu J, Wang F, Chen L. 2020. Application of antagonist Bacillus amyloliquefaciens NCPSJ7 against Botrytis cinerea in postharvest Red Globe grapes. Food Sci Nutr. 8(3):1499–1508.
   PubMed Web of Science ®Google Scholar