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Oxidative Cleavage of Alkenes: Ozonolysis

Oxidative Cleavage of Alkenes: Ozonolysis

In ozonolysis, ozone is used to cleave a carbon–carbon double bond to form aldehydes and ketones, or carboxylic acids, depending on the work-up.
Ozone is a symmetrical bent molecule stabilized by a resonance structure.

Quality of Water

Quality of Water

In concrete preparation, the quality of water is paramount as it affects the strength and durability of the concrete. Potable water is usually preferred; however, it must not have excessive sodium or potassium to prevent compromising the concrete's integrity. Water quality is typically evaluated based on impurities such as dissolved solids, chlorides, and sulfates, and its pH value is ideally between 6 and 8. Even slightly acidic natural water may be acceptable unless it contains harmful...

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Spraying ozonated water on Bobal grapevines: Effect on grape quality.

A Campayo¹, K Serrano de la Hoz², M M García-Martínez³

¹Universidad de Castilla-La Mancha, E.T.S.I. Agrónomos y Montes, Cátedra de Química Agrícola, Avda. de España s/n, 02071 Albacete, Spain; BetterRID (Better Research, Innovation and Development, S.L.), Carretera de Las Peñas (CM-3203), Km 3.2, Campo de Prácticas-UCLM, 02071 Albacete, Spain.

Food Research International (Ottawa, Ont.)

|September 27, 2019

Summary

Ozone water spraying on Bobal grapevines improved grape quality with one application, but multiple treatments negatively impacted certain quality parameters. The study highlights the importance of application frequency for effective grapevine disease control and wine quality.

Keywords:

Bobal Grape quality Grapevine Ozonated water Ozone Spraying

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Area of Science:

Viticulture and Oenology
Plant Pathology
Agricultural Chemistry

Background:

Ozone is a potent oxidant utilized in the wine industry for sanitation and disease control in vineyards.
Understanding the impact of ozonated water on grape quality is crucial for its effective application.

Purpose of the Study:

To evaluate the effects of ozonated water spraying on the enological quality of Bobal grapes.
To determine how different application frequencies and grapevine training systems influence grape quality parameters.

Main Methods:

Ozonated water was applied to Bobal grapevines in two distinct treatments (S1: single application; S2: three applications) over two harvest seasons.
Grape quality was assessed using enological, chromatic, phenolic maturity, Varietal Aroma Potential Index (IPAv), and phenolic and volatile composition analyses.

Main Results:

The single application (S1) enhanced technological maturity, chromatic parameters, seed maturity, and levels of glycosylated aroma precursors, phenolic compounds, and free terpenoids.
The multiple application treatment (S2) improved technological maturity and anthocyanin content but negatively affected chromatic parameters, anthocyanin extractability, glycosylated aroma precursors, and phenolic compounds.

Conclusions:

Ozonated water application affects Bobal grape quality.
The impact of ozonated water spraying on grape quality is dependent on the number of applications, with single applications showing positive effects and multiple applications yielding mixed results.