Winegrapes dehydration under ozone-enriched atmosphere: Influence on berry skin phenols release, cell wall composition and mechanical properties

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

“…Paissoni et al (2017) observed an increase in Mv3G and Mv3GAC when grapes of the Nebbiolo cultivar were subjected to a postharvest treatment with gaseous ozone. In addition, Río Segade et al (2019) observed an increase in these anthocyanins when Nebbiolo and Barbera grapes were dehydrated under an ozone‐enriched atmosphere. Our results suggest that the elicitor effect of ozonated water in the aforementioned anthocyanins requires contact with the vegetative parts of the vines as treatments using irrigation and endotherapy had a negative effect.…”

“…A similar behaviour was observed for ApH 3.4, whose value was about half of that of ApH 1. Bellincontro et al (2017) indicated that postharvest ozone fumigation of Petit Verdot grapes increased the concentration of easily extractable anthocyanin, but Paissoni et al (2017) and Río Segade et al (2019) reported that this depended strongly on the cultivar and application. Therefore, the treatment combining irrigation and spraying and the treatment of endotherapy had an opposite influence on the grape anthocyanin concentration, increasing or decreasing it, respectively.…”

“…While the T1 and T3 treatments significantly increased the IPAv of grapes, T4 and T5 decreased it, especially the former. Gaseous ozone has been proposed as a postharvest agent to be applied to grapes and to improve their varietal aroma (De Sanctis et al 2015, Mencarelli and Bellincontro 2018, Río Segade et al 2019), but the results of these studies were dependent on the grape cultivar, ozone concentration and exposure time. In our study, the most important increase in IPAv (up to 78%) was observed in grapes from the T3 treatment, while T4 caused the largest decrease (up to 28%).…”

“…For grapevines, the most recent use of gaseous ozone is the application to postharvest grapes. It is especially used at the dehydration stage in the production of sweet or special wines (Río Segade et al 2019) and also to enhance wine aromas (Mencarelli and Bellincontro 2018). Indeed, it has been shown that ozone treatments in harvested fruits favour the secondary metabolism related to aroma compounds and phenolic substances (Carbone and Mencarelli 2015, Bellincontro et al 2017, Paissoni et al 2017, Petriccione et al 2018).…”

Spraying Ozonated Water on Bobal Grapevines: Effect on Wine Quality

“…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].…”