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Oxidative Cleavage of Alkenes: Ozonolysis

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Controlled-release of Chlorine Dioxide in a Perforated Packaging System to Extend the Storage Life and Improve the Safety of Grape Tomatoes

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Spraying Ozonated Water on Bobal Grapevines: Effect on Wine Quality.

Ana Campayo^1,2, Kortes Serrano de la Hoz², M Mercedes García-Martínez¹

¹Universidad de Castilla-La Mancha, E.T.S.I. Agrónomos y de Montes, Cátedra de Química Agrícola, Avda. de España s/n, 02071 Albacete, Spain.

|February 7, 2020

Summary

Ozonated water application affects grapevine quality. While one treatment improved wine alcohol and phenolics, another enhanced specific compounds but reduced color, showing dose-dependent effects on wine characteristics.

Keywords:

Bobal grapevine ozonated water phenolics spraying volatiles wine quality

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Published on: October 5, 2016

Area of Science:

Viticulture and Oenology
Plant Pathology
Agricultural Chemistry

Background:

Growing need for reduced chemical pesticide use in viticulture.
Ozonated water as a potential alternative phytosanitary treatment for grapevines.
Impact of viticultural practices on wine quality is a key research area.

Purpose of the Study:

Evaluate the effect of ozonated water application on Bobal grapevines.
Assess impacts on enological, phenolic, and aromatic wine qualities.
Determine the influence of application timing and system on wine characteristics.

Main Methods:

Two consecutive growing seasons of field trials on Bobal grapevines.
Application of ozonated water: single treatment (S1) during ripening, multiple treatments (S2) from fruit set to harvest.
Analysis of enological parameters, phenolic compounds (including stilbenes, flavanols, anthocyanins), and aromatic precursors/volatiles in wines.

Main Results:

S1 treatment increased wine alcohol and total phenolic content, improving color.
S2 treatment maintained total phenolics but increased stilbenes/flavanols, decreased anthocyanins, negatively impacting color.
Both treatments reduced glycosylated precursors; free volatile profiles varied between treatments and controls.

Conclusions:

Ozonated water application influences grapevine enological, phenolic, and aromatic profiles.
The effect of ozonated water on wine quality is dependent on the applied dose and timing.
Viticultural system and ozone application strategy significantly modulate the plant's metabolic response and subsequent wine characteristics.