Spraying ozonated water on Bobal grapevines: Effect on grape quality

Campayo, Ana; Hoz, Kortes Serrano de la; García-Martínez, M. Mercedes; Sánchez-Martínez, José; Salinas, M. Rosario; Alonso, Gonzalo L.

doi:10.1016/j.foodres.2019.108540

Cited by 22 publications

(56 citation statements)

References 47 publications

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“…The effect of the ozonated water spraying treatments S 1 and S 2 on the enological quality of Bobal grapes has recently been studied [3]; the purpose of this work was to evaluate the impact of these treatments on wine quality. Neither treatment influenced the development of the alcoholic or malolactic fermentations (data not shown).…”

Section: Resultsmentioning

confidence: 99%

“…The experiments were conducted during the 2015 and 2016 growing seasons in two rainfed plots of Vitis vinifera L. cv. Bobal grapevines located in Castilla-La Mancha (Spain), as described by Campayo et al [3]. The plot used in 2015 was situated in Castillejo de Iniesta (Cuenca) and contained 23-year-old grapevines trained on the traditional gobelet system.…”

Section: Grapevinesmentioning

confidence: 99%

“…However, environmental and health risks associated with chemical pesticides have encouraged the need to ensure their reasonable use and the search for other approaches for sustainable pest management. In this context, ozonated water is starting to be used as an alternative phytosanitary treatment in the vineyard [3], which has proven to reduce fungal and bacterial populations in grapevines [4,5].…”

Section: Introductionmentioning

confidence: 99%

“…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]. The spraying of ozonated water on Bobal grapevines has recently been demonstrated to modify the composition of grapes, including phenolic and aroma compounds, and therefore their quality [3].…”

Section: Introductionmentioning

confidence: 99%

“…In addition, the three applications of the S 2 treatment were planned to be approximately equidistant and not too close in time. Each treatment was carried out on 15 randomly selected plants according to Campayo et al [3]. Moreover, 15 untreated plants were used as the control in each season (C 1 in 2015 and C 2 in 2016), leaving a buffer row between the treatment and the control to avoid drift effect.…”

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confidence: 99%

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Spraying Ozonated Water on Bobal Grapevines: Effect on Wine Quality

Campayo

Hoz²,

García-Martínez

et al. 2020

Biomolecules

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Ozonated water is being introduced as an alternative phytosanitary treatment to control grapevine diseases in a context in which the reduction of chemical pesticides has become an urgent necessity. In this study, we evaluated the effect of spraying grapevines with ozonated water on the enological, phenolic, and aromatic qualities of Bobal wines during two consecutive growing seasons. In the first season, ozonated water was applied once during the ripening period on grapevines trained on the traditional gobelet system (S1). In the second season, three applications were performed between fruit set and harvest on grapevines grown on a vertical trellis system (S2). The S1 treatment led to a wine with an increased alcoholic degree and a remarkably higher phenolic content, which resulted in preferable chromatic characteristics. The S2 treatment maintained the total phenolic content but significantly enhanced stilbenes and flavanols and also reduced anthocyanins, which negatively affected the wine colour. Regarding aroma, both treatments reduced the content of glycosylated precursors and had different effects on free volatiles, both varietal and fermentative. Thus, the metabolic response of grapevines to the ozonated water stress, and therefore the quality of wines, depended on the ozone dose received by the plants.

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Section: Resultsmentioning

confidence: 99%

Section: Grapevinesmentioning

confidence: 99%