{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,21]],"date-time":"2026-08-21T12:03:13Z","timestamp":1787313793627,"version":"build-2736575974"},"reference-count":40,"publisher":"Wiley","issue":"2","license":[{"start":{"date-parts":[[2016,11,17]],"date-time":"2016-11-17T00:00:00Z","timestamp":1479340800000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/100004975","name":"Virginia Department of Agriculture and Consumer Services","doi-asserted-by":"publisher","id":[{"id":"10.13039\/100004975","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["scijournals.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["J Sci Food Agric"],"published-print":{"date-parts":[[2017,1]]},"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:sec>\n                    <jats:title>BACKGROUND<\/jats:title>\n                    <jats:p>\n                      Fungicide residues on fruit may adversely affect yeast during cider fermentation, leading to sluggish or stuck fermentation or the production of hydrogen sulfide (\n                      <jats:styled-content style=\"fixed-case\">\n                        H\n                        <jats:sub>2<\/jats:sub>\n                        S\n                      <\/jats:styled-content>\n                      ), which is an undesirable aroma compound. This phenomenon has been studied in grape fermentation but not in apple fermentation. Low nitrogen availability, which is characteristic of apples, may further exacerbate the effects of fungicides on yeast during fermentation. The present study explored the effects of three fungicides: elemental sulfur (\n                      <jats:styled-content style=\"fixed-case\">\n                        S\n                        <jats:sup>0<\/jats:sup>\n                      <\/jats:styled-content>\n                      ) (known to result in increased\n                      <jats:styled-content style=\"fixed-case\">\n                        H\n                        <jats:sub>2<\/jats:sub>\n                        S\n                      <\/jats:styled-content>\n                      in wine); fenbuconazole (used in orchards but not vineyards); and fludioxonil (used in post\u2010harvest storage of apples).\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>RESULTS<\/jats:title>\n                    <jats:p>\n                      Only\n                      <jats:styled-content style=\"fixed-case\">\n                        S\n                        <jats:sup>0<\/jats:sup>\n                      <\/jats:styled-content>\n                      led to increased\n                      <jats:styled-content style=\"fixed-case\">\n                        H\n                        <jats:sub>2<\/jats:sub>\n                        S\n                      <\/jats:styled-content>\n                      production. Fenbuconazole (\u22650.2 mg L\n                      <jats:sup>\u22121<\/jats:sup>\n                      ) resulted in a decreased fermentation rate and increased residual sugar. An interactive effect of yeast assimilable nitrogen (\n                      <jats:styled-content style=\"fixed-case\">YAN<\/jats:styled-content>\n                      ) concentration and fenbuconazole was observed such that increasing the\n                      <jats:styled-content style=\"fixed-case\">YAN<\/jats:styled-content>\n                      concentration alleviated the negative effects of fenbuconazole on fermentation kinetics.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>CONCLUSION<\/jats:title>\n                    <jats:p>\n                      Cidermakers should be aware that residual fenbuconazole (as low as 0.2 mg L\n                      <jats:sup>\u22121<\/jats:sup>\n                      ) in apple juice may lead to stuck fermentation, especially when the\n                      <jats:styled-content style=\"fixed-case\">YAN<\/jats:styled-content>\n                      concentration is below 250 mg L\n                      <jats:sup>\u22121<\/jats:sup>\n                      . These results indicate that fermentation problems attributed to low\n                      <jats:styled-content style=\"fixed-case\">YAN<\/jats:styled-content>\n                      may be caused or exacerbated by additional factors such as fungicide residues, which have a greater impact on fermentation performance under low\n                      <jats:styled-content style=\"fixed-case\">YAN<\/jats:styled-content>\n                      conditions. \u00a9 2016 The Authors.\n                      <jats:italic>Journal of The Science of Food and Agriculture<\/jats:italic>\n                      published by John Wiley &amp; Sons Ltd on behalf of Society of Chemical Industry.\n                    <\/jats:p>\n                  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