THE EFFECT OF PRE-FERMENTATIVE GLYPHOSATE ADDITION ON THE METABOLITE PROFILE OF WINE
The synthetic herbicide glyphosate has been used extensively in viticulture over many decades to combat weeds. Despite this, the possible influence of residual glyphosate on both the alcoholic fermentation of grape juice and the subsequent metabolite profile of wines has not been investigated. In this study, Pinot noir juice supplemented with different concentrations of glyphosate (0 µg L-1, 10 µg L-1 and 1000 µg L-1) was fermented with commercial Saccharomyces cerevisiae yeast strains. Using a combination of analytical methods, 80 metabolites were quantified in the resulting wines. When the pre-fermentative grape juice was spiked with glyphosate at 1000 µg L-1, the concentrations of 21 of these were found to have decreased significantly in the finished wines. This study has shown for the first time that the presence of glyphosate during alcoholic fermentation by yeast influences the resulting wine metabolite profile.
Issue: OENO Macrowine 2023
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Glyphosate, Viticultural Management, Wine Metabolites, Fermentation