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Ozone and Bioactive Compounds in Grapes and Wine.

Margherita Modesti1, Monica Macaluso2, Isabella Taglieri2

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Ozone application can enhance antioxidant compounds in grapes and wine by triggering plant antioxidant responses. This abiotic elicitor may improve the health and sensory qualities of grapes and derived wine products.

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Area of Science:

  • Agricultural Science
  • Food Science
  • Plant Physiology

Background:

  • Ozone is a sanitizing agent in food processing.
  • Ozone exposure induces oxidative stress, triggering antioxidant responses in living tissues.
  • This response enhances the production of beneficial secondary metabolites.

Purpose of the Study:

  • To review the potential of ozone application for improving bioactive compounds in grapes and wine.
  • To examine ozone's effects on health-related properties of grapes and wine.
  • To explore ozone's mechanisms and impact on secondary metabolite pathways.

Main Methods:

  • Literature review of studies on ozone treatment for table and wine grapes.
  • Analysis of ozone's role as an abiotic elicitor.
  • Investigation of biosynthetic pathways for secondary metabolites.

Main Results:

  • Ozone treatment can increase antioxidant compounds like polyphenols in grapes.
  • Stress-related volatile compounds are also enhanced by ozone exposure.
  • Ozone application can improve both compositional and sensory quality of berries and wine.

Conclusions:

  • Ozone can be utilized to enhance the production of bioactive compounds in grapes.
  • The effectiveness of ozone depends on factors like cultivar, ozone form, dose, and application method.
  • Ozone holds potential for improving the health and sensory attributes of grapes and wine.