Abstract
Application of fungicides have advantages and also some direct or indirect disadvantages, such as imbalance and/or fungicide resistance in microbe population. To avoid these problems the development of alternative, eco-friendly methods like mostly spraying with oils are in the focus nowadays. The investigations of the effects of fungicides on microbiota in some cultivations can give a more complex view to this topic and developmental possibilities. In the present study, our aim was testing of the effects of paraffine oil (as alternative fungicide) on microbial properties (CFU and rate of filamentous fungi and yeasts) of Chardonnay and Kékfrankos leaves and berries.
 Our results from 2014 showed that the application of paraffine oil as sole spray agent can decrease the presence of saprophytic filamentous fungi on the berries of Chardonnay (susceptible for fungal infections). In the case of Kékfrankos berries opposite properties were observed, which may be the result of the absorption of oil by the thick wax layer of this variety. The oil treatment did not affect the yeast population of Chardonnay and Kékfrankos berries contrary to negative effect of the regular pesticide treatment. The selective fungicide effect of paraffine oil against filamentous fungal population caused the accumulation of yeast cells in the mycobiota of grape berries. The careful use of this yeasts in spontaneous fermentation can improve the aroma profile of wines. The year of 2015 did no prefer the growth of fungi, therefore no interesting properties were detected in the mycobiota of grape varieties. The occurence of the harmful saprophytic filamentous fungi predicted to be increased in mild climate agricultures as the result of the climate change.
 In summary, the paraffine oils are seem to be promising tools for the eco-friendly control of harmful fungi of grapes.
Highlights
Since the most dangerous fungal pathogens of grapevine, such as powdery mildew (PM) and downy mildew (DM) appeared and spreaded, fungicides were applied in grape cultivation
Some survey neccessary to investigate the effects of different pesticides to microbial population of grapevine (Sholberg et al, 2006)
The Chardonnay is sensitive to combined infections due to the thin berry skin, mostly susceptible to PM
Summary
Since the most dangerous fungal pathogens of grapevine, such as powdery mildew (PM) and downy mildew (DM) appeared and spreaded, fungicides were applied in grape cultivation. Beside their advantages some negative effects should be noticed. The increased and/or inefficient pesticide usage upsets the balance of soil and grape surface microbiota. This damage of microbial population is realised due to the destruction of soil quality (through chemical pollution and contamination) and development of microbial population with fungicide resistance (Miraglia et al, 2009). Hereby can reach a more complex view to this topic and developmental possibilities
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