2015
DOI: 10.17660/actahortic.2015.1071.105
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Ozone Fumigation Postharvest Treatment for the Quality of Wine Grape

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Cited by 15 publications
(28 citation statements)
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“…Roussis and Sergianitis () have shown in model white wine that SO 2 does not protect esters during storage for 60 days, while good protection was possible by a mixture of caffeic and gallic acids. As a higher concentration of hydroxycinnamic acids, which include gallic and caffeic acids, has been found in ozone‐treated grapes (Artes‐Hernández et al , Carbone and Mencarelli , DeSanctis et al ), we can hypothesise that these compounds provide a protective effect against ester loss and thus give a greater fruity aroma to the wine.…”
Section: Resultsmentioning
confidence: 81%
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“…Roussis and Sergianitis () have shown in model white wine that SO 2 does not protect esters during storage for 60 days, while good protection was possible by a mixture of caffeic and gallic acids. As a higher concentration of hydroxycinnamic acids, which include gallic and caffeic acids, has been found in ozone‐treated grapes (Artes‐Hernández et al , Carbone and Mencarelli , DeSanctis et al ), we can hypothesise that these compounds provide a protective effect against ester loss and thus give a greater fruity aroma to the wine.…”
Section: Resultsmentioning
confidence: 81%
“…The difference in fruity flavour has also been reported in other wines from grapes of different cultivars treated with ozone and appears to be a typical characteristic (http://www.wineresearchteam.it/en/; http://www.cellartracker.com/wine.asp?iWine=2025235). Only one paper on white wine from ozone‐treated grapes has been published where grapes were characterised by a concentration of glycosylated volatiles higher than that of the untreated grapes (De Sanctis et al ). Glycosylation is the chemical protection of cells from toxic defence compounds such as many volatile organic compounds (VOCs) (Maffei ); thus, it is possible that skin cells with increased VOCs due to the ozone effect tend to glycosylate these compounds.…”
Section: Resultsmentioning
confidence: 99%
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“…It is well known that abiotic stress modifies the growth and development of all plant organs in grapevines and, at the berry level, induces the accumulation of secondary metabolites, such as polyphenols and volatiles, as a line of defence against cell damage [11]. This elicitor effect has been exploited to increase these types of compounds in table and wine grapes through postharvest treatments with ozone [9,[12][13][14][15][16][17][18][19]. Although less widespread, aqueous ozone is starting to be used before harvest to control grapevine diseases, having shown great potential to control the esca-associated fungus Phaeoacremonium aleophilum [5] and to reduce bacterial and fungal populations with similar efficacy to chemical treatments [4].…”
Section: Introductionmentioning
confidence: 99%
“…Indeed, the use of ozone in postharvest table grapes, in addition to reducing the incidence of decay, has been demonstrated to induce the accumulation of several classes of phenolic compounds [14,15,17,18,22]. The exposure of wine grapes to this gas has also been demonstrated to increase the biosynthesis of phenolic substances [12,19,23], but also to decrease their content [10,23], or even modify the skin cell wall composition and mechanical properties and therefore the extractability of these compounds [9,[24][25][26].…”
Section: Introductionmentioning
confidence: 99%