Oenological characteristics of Vitis vinifera L. Cabernet Sauvignon grapes from vineyards treated with ozonated water

Abstract

Background and Aims Ozonated water has been used in vineyards to reduce the use of pesticides because of its presumed efficacy in the control of fungal diseases and the absence of residues. The aim of this study was to evaluate the effect of ozonated water treatments on the composition of grapes. Methods and Results Ozonated water was applied to grapevines of Vitis vinifera cv. Cabernet Sauvignon throughout the season. Several application strategies were used, namely, spraying, irrigation, irrigation combined with spraying, endotherapy and endotherapy combined with spraying. The effect of the treatments varied with the season and also with the application strategy. Conclusions The combination of irrigation and spraying of ozonated water produced a significant increase in the colour of grapes and an improved phenolic concentration and aromatic potential. Endotherapy and irrigation had a negative effect on grape composition; however, grape composition improved significantly when these strategies were combined with spraying. Significance of the Study Ozonated water treatments in vineyards can improve the colour, phenolic concentration and aromatic potential of grapes while at the same time reducing the use of phytochemicals.

The application of ozonated water rearranges the Vitis vinifera L. leaf and berry transcriptomes eliciting defence and antioxidant responses

“…Besides, the role of ozone in preventing or controlling infections of Plasmopara viticola and Erysiphe necator , the agents responsible for downy and powdery mildews in grapevine, has not yet been confirmed. Previous field experiments reported versatile impacts of ozonated water sprayings on the composition in phenolic and terpenoid compounds of grapes and resulting wines 12 – 14 , 16 . Such discrepancies suggest that more studies in controlled conditions (e.g.…”

“…However, ozone applied in aqueous solution and in a timely manner is expected to interact with plants differently than in the gaseous state, with a sufficiently high phytotoxic threshold that allows its incorporation in irrigation and spraying treatments in different crop species 11 . Unfortunately, literature concerning the effects of ozonated water on grapevine plants is scarce and almost exclusively dedicated to analysing its effect on microbial populations 3 , 4 , 12 , except a few recent studies describing its impact on grape and wine composition 12 – 16 .…”

The Application of Ozonated Water Rearranges the Transcriptome of the Vitis Vinifera L. Fruit

“…Although the major use of ozone in agriculture lies in its antifungal activities, as con rmed in grapevine 1,2,10 , there is still a lack of information on how ozone can affect grapevine physiology and grape composition. Previous eld studies reported versatile impacts of ozonated water sprayings on the composition of grapes and resulting wines, with phenolic and terpenoid compounds increased or decreased by ozone without showing a linear correlation with the number of applications [10][11][12]14 . Such heterogeneous results indicate that more studies in controlled conditions are needed to understand the molecular and biochemical changes induced by O 3 in grapevine organs.…”

“…Unfortunately, literature concerning the effects of ozonated water on grapevine plants is scarce and almost exclusively dedicated to analysing its effect on microbial populations 1,2,10 , except a few recent studies describing its impact on grape and wine composition [10][11][12][13][14] .…”

Advances, Applications, and Comparison of Thermal (Pasteurization, Sterilization, and Aseptic Packaging) against Non-Thermal (Ultrasounds, UV Radiation, Ozonation, High Hydrostatic Pressure) Technologies in Food Processing

“…The use of ozone (O 3 ) in the food industry has become widespread as it acts primarily as a disinfectant against a variety of microorganisms but also as a means of shelf-life extension of many foods. Meat [134,135], poultry [136], eggs [137], seafood [138], fruits [139,140], vegetables [141][142][143][144][145], juices [146], spices and herbs [147,148], dairy and dairy products [149], and dry foods have been treated with ozone for different purposes, among them sanitization and disinfection purposes [150,151]. Ozone as a non-thermal treatment has great antioxidant activity against bacteria, fungi, viruses, protozoa, and vegetative cells [152,153].…”