Version 1
: Received: 12 February 2024 / Approved: 12 February 2024 / Online: 13 February 2024 (08:17:01 CET)
How to cite:
Tiefenbrunner, I.; Tiefenbrunner, W. A Comparison of the Attractiveness of Grape Juice after Different Fermentation Times for Drosophila suzukii and D. simulans in a Field Experiment. Preprints2024, 2024020706. https://doi.org/10.20944/preprints202402.0706.v1
Tiefenbrunner, I.; Tiefenbrunner, W. A Comparison of the Attractiveness of Grape Juice after Different Fermentation Times for Drosophila suzukii and D. simulans in a Field Experiment. Preprints 2024, 2024020706. https://doi.org/10.20944/preprints202402.0706.v1
Tiefenbrunner, I.; Tiefenbrunner, W. A Comparison of the Attractiveness of Grape Juice after Different Fermentation Times for Drosophila suzukii and D. simulans in a Field Experiment. Preprints2024, 2024020706. https://doi.org/10.20944/preprints202402.0706.v1
APA Style
Tiefenbrunner, I., & Tiefenbrunner, W. (2024). A Comparison of the Attractiveness of Grape Juice after Different Fermentation Times for Drosophila suzukii and D. simulans in a Field Experiment. Preprints. https://doi.org/10.20944/preprints202402.0706.v1
Chicago/Turabian Style
Tiefenbrunner, I. and Wolfgang Tiefenbrunner. 2024 "A Comparison of the Attractiveness of Grape Juice after Different Fermentation Times for Drosophila suzukii and D. simulans in a Field Experiment" Preprints. https://doi.org/10.20944/preprints202402.0706.v1
Abstract
Between a vineyard and the foliage wall of an adjacent forest, 25 traps containing different Drosophila attractants were applied on three occasions in autumn after the grape harvest. The attractant liquid was Pinot Blanc grape juice to which pure Saccharomyces cerevisiae yeast had been added to initiate fermentation. The five test variants differed in only one characteristic, namely the fermentation time, which was changed in two-day steps. Nine species of the genus Drosophila were captured, but only two were abundant enough to allow statistical analysis of variant differences in capture frequencies. Both species, D. suzukii and D. simulans, can affect the quality of the berries and ultimately the wine even before the harvest and are therefore considered pests. The studies showed that fermenting grape juice is significantly more attractive to both species than unfermented grape juice and that the attractiveness of the attractant liquid is maximised for D. simulans males with a fermentation time of seven to eight days.Parallel to this experiment, an analysis of the aroma spectrum of the fermenting grape juice was carried out with a temporal resolution of one day for the first twenty days. This made it possible to identify the aroma substances that had the highest concentrations in the time frame in which the attractant was particularly attractive and whose attractant effect should therefore be investigated further.
Biology and Life Sciences, Agricultural Science and Agronomy
Copyright:
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
