EFFECT OF SOME PESTICIDES APPLIED IN VITICULTURE ON THE ACTIVITY OF MICROORGANISMS OF OENOLOGICAL INTEREST

International competition in the wine sector and the demands of discerning consumers for unique wine styles are challenges with implications for the fermentation process. The basis of quality alcoholic fermentation involves knowing how yeast strains interact with the aroma, taste, consistency and color of the wine. Perfect grape health is essential for producing a wine with outstanding organoleptic qualities, but it is not enough. This study investigates the effect of pesticides applied in viticulture on yeasts present in the epiphytic microflora of grapes.