Biodiferm

The present project is concerned with the impact of fungicides in viticulture and winemaking. Chemical fungicides have been employed for the purpose of limiting the development of fungal diseases (namely, powdery mildew and downy mildew) and ensuring a high-quality harvest. However, concerns have been raised regarding the potential impacts of these products on the environment and human health. In response to these concerns and the recently introduced regulations, low-impact alternatives have been developed, including plant extracts, microorganisms and foliar fertilisers. Concurrently, there is an increasing demand for indigenous yeasts that are adapted to a specific region, as they are regarded as being essential in reflecting the 'terroir' and influencing the flavour of wine. This has prompted winegrowers to adopt new practices, often linked to organic viticulture and natural wines. The objective of the present project is to conduct a study that will examine the effects of alternative fungicides on the biodiversity of microorganisms present on grapes, must fermentation and metabolite formation during winemaking. Despite the fact that research is underway to evaluate the effectiveness of these products, there is a paucity of data available on their impact on fermentability, the metabolites produced and the organoleptic properties of wines.