Banca de QUALIFICAÇÃO: ENIO DEBON

Uma banca de QUALIFICAÇÃO de MESTRADO foi cadastrada pelo programa.
STUDENT : ENIO DEBON
DATE: 25/09/2024
TIME: 19:30
LOCAL: Audios 2
TITLE:

EVALUATION OF OENOLOGICAL PRODUCTS IN THE MITIGATION OF FERMENTATION PROBLEMS ARISING FROM THE RESIDUAL PRESENCE OF FUNGICIDES IN GRAPE MUST

KEY WORDS:

Fermentation kinetics; Captan; Difenoconazole; wine.

PAGES: 21
BIG AREA: Outra
AREA: Multidisciplinar
SUMMARY:

In Rio Grande do Sul, winemaking challenges are increasing when we talk about problems during alcoholic fermentation, with emphasis on problems related to excess fungicides found in grapes, which are directly linked to climate issues and the use of fungicides to control pathogens that significantly harm the quality of the fruit at the end of the plant's cycle. The main fungi that have a greater degree of damage to grapes at the end of the cycle are: Botrytis cinerea, Uncinula necator and Plasmopara viticola. The use of fungicides is necessary to prevent the growth of fungi that then harm the grape production cycle. They act on the cell walls of the fungi, preventing their multiplication and consequently their growth. Although the use of fungicides is effective in combating pathogens, excess fungicides result in high levels of fungicide residues in the grape must, which directly impacts the growth and development of the yeasts used to carry out alcoholic fermentation. The objective of this research is to determine the efficiency of wine products in eliminating Iprodione, Captan, Tebuconazole and Difenoconazole in musts at the beginning and during alcoholic fermentation. Specifically, the aim is to determine the antifungal action of Iprodione, Captan, Tebuconazole and Difenoconazole on commercial yeasts that act in alcoholic fermentation, within the limits of the legislation, and to evaluate the action of different wine products on the retention of residues of Iprodione, Captan, Tebuconazole and Difenoconazole. This study will be carried out in partnership with the Wine Reference Laboratory of the Secretariat of Agriculture of the State of Rio Grande do Sul (LAREN/SEAPI) and the Wine Laboratory of IFRS-BG (Federal Institute of Rio Grande do Sul - Bento Gonçalves Campus). Microvinifications will be carried out in bottles containing 200 ml of must each and fermentation will be monitored by mass loss to avoid possible contamination. Testing four oenological product bases for the retention of particles of the fungicides mentioned above. The aim is to find an effective method for retention and better efficacy during alcoholic fermentation, thus indicating the best option for retention and better fermentation kinetics during the research.

COMMITTEE MEMBERS:
Interna - 3415541 - JULIANE BARRETO DE OLIVEIRA
Interno - 1356958 - EVANDRO FICAGNA
Externo à Instituição - JULIANO DANIEL PERIN
Externa à Instituição - FERNANDA RODRIGUES SPINELLI