Influence of Bio-organic Additives on the Ability of Yeast to Provide Biotransformation of Pesticides in Apple Must

Abstract

The problem of food safety is the most important state and scientific priority, aimed at preserving and improving the health of the population, the production of high quality and safe products. The deterioration of food quality is primarily due to the chemization of agriculture in order to increase production. The use of pesticides to control weeds, diseases and pests increases yields, but these substances accumulate in the soil, and through it in crops. In addition to the negative impact on human health, there is also a negative role of pesticides in the technological processes of food production, for example, in winemaking pesticides adversely affect the activity of fermentation and the physiological state of yeast. Industrial yeast used in the technological processes of alcoholic fermentation of grape or apple musts to wines consume organochlorine pesticides as a source of carbohydrate food and lower the level of their concentration depending on the initial content. The article presents results of studies of the influence of bio-organic additives on the ability of yeast to provide biotransformation of pesticides in apple must.