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Oenological characteristics of Vitis vinifera L. Cabernet Sauvignon grapes from vineyards treated with ozonated water
Author(s) -
GarcíaMartínez M.M.,
Campayo A.,
Carot J.M.,
Hoz K. Serrano,
Salinas M.R.,
Alonso G.L.
Publication year - 2020
Publication title -
australian journal of grape and wine research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.65
H-Index - 77
eISSN - 1755-0238
pISSN - 1322-7130
DOI - 10.1111/ajgw.12454
Subject(s) - vitis vinifera , chemistry , irrigation , horticulture , composition (language) , wine , berry , growing season , agronomy , food science , biology , philosophy , linguistics
Background and Aims Ozonated water has been used in vineyards to reduce the use of pesticides because of its presumed efficacy in the control of fungal diseases and the absence of residues. The aim of this study was to evaluate the effect of ozonated water treatments on the composition of grapes. Methods and Results Ozonated water was applied to grapevines of Vitis vinifera cv. Cabernet Sauvignon throughout the season. Several application strategies were used, namely, spraying, irrigation, irrigation combined with spraying, endotherapy and endotherapy combined with spraying. The effect of the treatments varied with the season and also with the application strategy. Conclusions The combination of irrigation and spraying of ozonated water produced a significant increase in the colour of grapes and an improved phenolic concentration and aromatic potential. Endotherapy and irrigation had a negative effect on grape composition; however, grape composition improved significantly when these strategies were combined with spraying. Significance of the Study Ozonated water treatments in vineyards can improve the colour, phenolic concentration and aromatic potential of grapes while at the same time reducing the use of phytochemicals.