Corrigendum to "The effect of ion-exchange resin treatment on grape must composition and fermentation kinetics" [Heliyon 6, (3), (March), Article e03692].

[This corrects the article DOI: 10.1016/j.heliyon.2020.e03692.].

The efficacy of 8-hydroxyquinoline derivatives in controlling the fungus Ilyonectria liriodendri, the causative agent of black foot disease in grapevines.

AIM: The purpose of this study was to evaluate the in vitro and in vivo efficiency of derivatives of 8-Hydroxyquinoline (8HQ) in controlling the fungus Ilyonectria liriodendri. METHODS AND RESULTS: The in vitro tests consisted of assessing its susceptibility to the minimal inhibitory concentration (MIC) and the inhibition of mycelial growth. While the in vivo tests consisted of applying and assessing the most effective products for the protection of wounds, in both preventive + curative and curative forms. The MIC values for PH 151 (6·25 µg ml-1 ) showed better results when compared to the fungicides tebuconazole (>50 µg ml-1 ) and mancozeb (12·5 µg ml-1 for strain 176 and 25 µg ml-1 for strain 1117). PH 151 significantly inhibited mycelial growth, while mancozeb did not differ from the control. In in vivo tests, PH 151 again demonstrated excellent results in vitro, especially when applied preventively. CONCLUSIONS: The derivative of 8HQ PH 151 was effective in controlling the fungus I. liriodendri in vitro and proved to be a promising option for protecting wounds. SIGNIFICANCE AND IMPACT OF THE STUDY: This study points to the prospect of an effective and safe preventive antifungal product, which would enable the use of pesticides in vine culture to be reduced.

The effect of ion-exchange resin treatment on grape must composition and fermentation kinetics.

The aim of this study was to determine the influence of ion-exchange resin treatments of white grape must for the production of sparkling base wines, on the grape must chemical composition and fermentation kinetics. The experiment included an untreated grape must with a pH of 3.2, and resin-treated musts with pH 3.14, 3.07, and 3.01. Analysis of pH, total acidity, optical density (O.D.) at 420 nm, total phenolic content, tartaric acid, ammonium-nitrogen (AN) and cations (Ca2+, Mg2+, Cu2+, K+, and Na+) was performed. The fermentations were monitored by mass reduction (CO2 release g/L), and fermentation parameters obtained from a modified non-linear sigmoidal equation. The analyses of the musts showed differences in the concentration of metals, total acidity, tartaric acid, AN and O.D. 420 nm. The kinetic parameters of the fermentation showed significant changes between the control must and the ion-exchange treatments. This study showed that the treatment with cationic resins at the tested level significantly affects the chemical composition of the musts, interfering with the fermentation kinetics. In addition, reductions in the must pH index close to 0.1 unit can lead to positive results in the characteristics of the base must of sparkling wines.