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Disipación Y Efectos De Nuevos Fungicidas Sobre La Fermentación Y Calidad De Vinos Tintos De Monastrell

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Disipación Y Efectos De Nuevos Fungicidas Sobre La Fermentación Y Calidad De Vinos Tintos De Monastrell FACULTAD DE CIENCIAS DE LA SALUD, DE LA ACTIVIDAD FÍSICA Y DEL DEPORTE Departamento de Tecnología de la Alimentación y Nutrición Disipación y efectos de nuevos fungicidas sobre la fermentación y calidad de vinos tintos de Monastrell . Francisco Girón Rodríguez Directores: Dr. José Oliva Ortiz Dra. Adela Martínez-Cachá Martínez Dr. José María Cayuela García Murcia, Mayo de 2012 AUTORIZACIÓN DE LOS DIRECTORES DE LA TESIS PARA SU PRESENTACIÓN El Dr. D. José Oliva Ortiz, la Dra. Dª Adela Martínez-Cachá Martínez y el Dr. D. José María Cayuela García como Directores de la Tesis Doctoral titulada “Disipación y efectos de nuevos fungicidas sobre la fermentación y calidad de vinos tintos de Monastrell ” realizada por D. Francisco Girón Rodríguez en el Departamento de Tecnología de la Alimentación y Nutrición, autoriza su presentación a trámite dado que reúne las condiciones necesarias para su defensa. Lo que firmo, para dar cumplimiento a los Reales Decretos 99/2011, 1393/2007, 56/2005 y 778/98, en Murcia a 7 de Mayo de 2012. Dr. D. José Oliva Ortiz Dr. D. José María Cayuela García Dra. Dª Adela Martínez-Cachá Martínez Tercer Ciclo. Vicerrectorado de Investigación Campus de Los Jerónimos. 30107 Guadalupe (Murcia) Tel. (+34) 968 27 88 22 • Fax (+34) 968 27 85 78 - C. e.: [email protected] A la fuerza que me mueve, razón que me guía, orgullo que me impide abandonar. Agradecimientos Termina esta Tesis y, para mi sorpresa y regocijo de Hacienda, sigo vivo (y cuerdo...creo); así que, con una prosa esmerada semejante a la de un mono catatónico con un lápiz, me dispongo a plasmar mis agradecimientos. A mis directores de Tesis los Drs., D. José Oliva Ortiz, D. José María Cayuela García y Dª Adela Martínez-Cachá Martínez por abrirme las puertas de la investigación y darme la oportunidad de llevar a cabo este trabajo. Al Departamento de Química Agrícola de la Universidad de Murcia por la ayuda prestada en los estudios sobre la disipación de los fungicidas y su influencia en la calidad organoléptica de los vinos. A Francisco Pardo Mínguez y a la Bodega San Isidro de Jumilla por la cesión de las parcelas y las viñas, así como por su ayuda con las microvinificaciones. A Syngenta Agro y, en particular, a Nicolás López del Hierro y Fernando Soto por su ayuda en los tratamientos fitosanitarios y la selección de las parcelas. A Paula Payá, investigadora del Departamento de Química Agrícola de la Universidad de Murcia. A la Cátedra de Química Agrícola de la Escuela Técnica Superior de Ingeniería Agronómica de la Universidad de Castilla La Mancha. Al Ministerio de Ciencia e Innovación por financiar el proyecto “Efecto de nuevos fungicidas sobre la flora levaduriforme y la calidad organoléptica de vinos tintos de Monastrell . Estudio de su desaparición en el proceso de vinificación”, del que deriva esta Tesis. A mis compañeros del Departamento de Tecnología de la Alimentación y Nutrición de la Universidad Católica San Antonio de Murcia. A Alfonso, Fernando, Adela, Carmen, Gabi y “mi Juanamari” por su amistad sincera, por su ayuda incondicional, por las risas...en fin, por hacer que merezca la pena. Llega ahora el momento, mediante un texto lacrimógeno de esos que dan vergüenza propia y ajena, de hacerle un hueco a mi familia en estos agradecimientos. Después de enfrentarme a los resultados, lidiando entre disipaciones y perfiles sensoriales e intentando poner orden en ese caos que es la taxonomía de las levaduras, resulta que lo más difícil es plasmar en palabras aquello que tengo más claro. No encuentro adjetivos capaces de agradecer con la magnitud apropiada el apoyo constante de los míos durante el desarrollo de este trabajo, pues sé que forma parte de esa realidad que me acompaña desde siempre, arropado por un padre en cuya sólida integridad descansan los cimientos de la persona que soy, una madre de la que he aprendido a perseverar sin paliativos, viéndola construir realidades a partir de imposibles aunque se esconda tras su sonrisa humilde, y un hermano pequeño con el que no necesito cruzar ni una sola frase para saber que siempre estará ahí. “Quienes no suelen realizar experimentos difícilmente pueden percatarse de la diversidad de circunstancias requeridas para que progresen hasta resultados perfectamente demostrativos; o de la frecuencia con la cual el hombre que persigue una meta en su profesión puede sufrir interrupciones que frustran su esfuerzo casi en el momento de alcanzar frutos: y sin embargo, no vacilo ni un momento...” Edward Jenner, 1789. ÍNDICE GENERAL ÍNDICE GENERAL ÍNDICE DE TABLAS ....................................................................................... 21 ÍNDICE DE FIGURAS ............................................................................................. 25 1. INTRODUCCIÓN ................................................................................................. 31 1.1. HISTORIA DE LA VID Y EL VINO ........................................................ 31 1.2. SITUACIÓN ACTUAL DE LA VITIVINICULTURA ............................. 38 1.2.1. Panorama vitivinícola español ................................................................. 44 1.3. VARIEDAD MONASTRELL ...................................................................... 45 1.4. VINIFICACIÓN TRADICIONAL EN TINTO ......................................... 47 1.5. LEVADURAS ............................................................................................ 50 1.5.1. Taxonomía y clasificación de las levaduras........................................... 53 1.5.1.1. Phylum: Ascomycota .............................................................................. 56 1.5.1.2. Phylum Basidiomycota ........................................................................... 61 1.6. FERMENTACIÓN ..................................................................................... 67 1.6.1. Bioquímica de la fermentación ................................................................ 71 1.6.1.1. Fermentación alcohólica .......................................................................... 71 1.6.1.2. Productos secundarios procedentes del ácido pirúvico ........................... 73 1.6.1.2.1. Ácidos orgánicos .................................................................... 73 1.6.1.2.2. Metabolitos del ciclo diacetilo-acetoínico ............................. 74 1.6.1.3. Compuestos volátiles responsables del aroma ......................................... 75 1.6.1.3.1. Alcoholes superiores .............................................................. 78 1.6.1.3.2. Ácidos grasos y ésteres .......................................................... 79 1.6.1.3.3. Compuestos azufrados ........................................................... 80 1.6.2. Factores que afectan al proceso fermentativo ....................................... 82 1.6.2.1. Antagonismo microbiano ........................................................................ 82 1.6.2.2. “Limitaciones” tecnológicas ................................................................... 84 1.6.2.3. Estimulación de la fermentación alcohólica ............................................ 85 14 FRANCISCO GIRÓN RODRÍGUEZ 1.6.2.4. Inhibición de las levaduras...................................................................... 88 1.6.2.5. Inhibición de las levaduras por plaguicidas ............................................ 89 1.7. PLAGUICIDAS Y VITIVINICULTURA .................................................. 89 1.7.1. Plagas y enfermedades de la vid .............................................................. 89 1.7.2. Origen y evolución de los plaguicidas ................................................... 94 1.7.3. Persistencia y disipación en los cultivos ................................................ 96 1.7.4. Persistencia y degradación de los plaguicidas en la cadena agroalimentaria ................................................................................................... 103 1.7.5. Efectos derivados del uso de plaguicidas en viticultura ................... 105 1.7.5.1. Contaminación ambiental ..................................................................... 106 1.7.5.2. Residuos en uva, mosto y vino .............................................................. 107 1.7.5.3. Influencia en la fermentación y características organolépticas del vino ..... ........................................................................................................................... 115 1.7.5.4. Efecto toxicológico sobre el consumidor ................................................ 127 2. OBJETIVOS .......................................................................................................... 131 2.1. OBJETIVOS GENERALES ..................................................................... 131 2.2. OBJETIVOS ESPECÍFICOS ................................................................... 131 3.MATERIAL GENERAL UTILIZADO Y PLANTEAMIENTO EXPERIMENTAL .................................................................................................... 135 3.1. FUNGICIDAS ESTUDIADOS ................................................................ 135 3.2. UVA TINTA DE VINIFICACIÓN ( Vitis vinifera var. Monastrell ) ........ 143 3.3. LEVADURAS TESTIGO PARA ENSAYOS in vitro ............................. 147 3.4. LEVADURAS SECAS ACTIVAS UTILIZADAS EN VINIFICACIÓN ..... ......................................................................................................................... 149 3.5. TRATAMIENTOS EN CAMPO .............................................................
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