Influence of fungicide residues on the primary fermentation of young lager beer.
The effect of four sterol biosynthesis-inhibiting fungicides added to the pitching wort on the evolution of several organoleptic parameters during the primary fermentation of young lager beer was assessed. Pyrimidine (nuarimol and fenarimol) and triazole (myclobutanil and propiconazole) fungicides were individually supplied to the pitching wort to obtain a concentration of 1 mg/L. A marked influence in the fermentation rate was observed for the samples with propiconazole residues. From the fourth day onward, the fermentation prematurely ceased (stuck fermentation), and therefore, statistical significant differences were found in fermented extract, alcohol content, fermentable carbohydrates, pH, color, and total polyphenol and flavonoid contents of beer. Myclobutanil residues are only influenced in the total polyphenol and flavonoid contents, while differences in the analyzed parameters were not noticeable for the samples containing nuarimol and fenarimol residues in comparison with the blank sample.
Navarro
Simón
S
Department of Agricultural Chemistry, Geology, and Pedology, School of Chemistry, University of Murcia, Campus Universitario de Espinardo, E-30100 Murcia, Spain. snavarro@um.es
Pérez
Gabriel
G
Navarro
Ginés
G
Mena
Luis
L
Vela
Nuria
N
D001515:Beer / Q000032:analysis*; D002241:Carbohydrates / Q000032:analysis; D005285:Fermentation / Q000187:drug effects*; D005419:Flavonoids / Q000032:analysis; D005659:Fungicides, Industrial / Q000494:pharmacology*; D006863:Hydrogen-Ion Concentration; D010573:Pesticide Residues / Q000494:pharmacology*; D010636:Phenols / Q000032:analysis; D059808:Polyphenols
D002241:Carbohydrates; D005419:Flavonoids; D005659:Fungicides, Industrial; D010573:Pesticide Residues; D010636:Phenols; D059808:Polyphenols