terclim by ICS banner
IVES 9 IVES Conference Series 9 Utilizing ozone for the management of powdery mildew (Erysiphe necator Schwein.) in vineyards: potential and challenges

Utilizing ozone for the management of powdery mildew (Erysiphe necator Schwein.) in vineyards: potential and challenges

Abstract

Powdery mildew, caused by fungal pathogens, poses a significant threat to grapevines in the DOCa Rioja region. In efforts to improve control strategies while reducing reliance on conventional phytosanitary products, ozone could constitute a potential alternative. However, it has short persistence, thus requiring frequent treatments. This study aimed to assess the suitability of ozone as an active substance for controlling powdery mildew within a phytosanitary strategy aimed at reducing conventional phytosanitary product usage. The strategy integrating ozone with conventional products yielded powdery mildew levels comparable to conventional treatments in both disease incidence and severity. Nonetheless, employing a strategy solely based on ozone applications resulted in higher disease incidence and severity levels compared to the conventional treatment, particularly in the Tempranillo variety. These findings underscore the potential of ozone as a component of integrated disease management strategies in vineyards, offering an environmentally friendly alternative to traditional phytosanitary products. However, caution is warranted when relying solely on ozone, as observed efficacy variations across grape varieties suggest a need for tailored approaches. Further research is needed to optimize ozone application methods and explore its interactions with different grapevine cultivars and environmental conditions. In conclusion, while ozone shows promise as a tool for reducing conventional phytosanitary product usage in powdery mildew control, its effectiveness may be limited as a standalone method, particularly in certain grape varieties like Tempranillo. This study contributes to ongoing efforts to refine disease management strategies in viticulture, emphasizing the importance of integrated approaches for sustainable grape production.

Download the abstract

DOI:

Publication date: June 13, 2024

Issue: Open GPB 2024

Type: Poster

Authors

Cuadrado-Galera Isabel1*, Varela Alejandro1, Arbizu-Milagro, Julia1, Tascón Alberto1, González-López Óscar1 ,Castillo-Ruiz Francisco José1, 2

1Universidad de La Rioja. Departamento de Agricultura y Alimentación. Facultad de Ciencia y Tecnología, C/ Madre de Dios, 53, 26006, Logroño, España
2Departamento de Ingeniería Rural, Construcciones Civiles y Proyectos de Ingeniería. E.T.S. de Ingeniería Agronómica y de Montes, Universidad de Córdoba, Campus de Rabanales, Edificio Leonardo Da Vinci, ctra. N-IV, km 396, 14014, Córdoba, España

Contact the author*

Keywords

incidence, severity, ozone, grapevines, phytosanitary treatment

Tags

IVES Conference Series | Open GPB | Open GPB 2024

Citation

Related articles…

Measurements of the oxygen dissolved in white wines elaborated in barrels without to open the bung of the barrels

Bases on oxoluminescence, we have developed an innovative device for measuring dissolved oxygen in wines in barrels without opening the bung. This system is directly inserted into the wood during the barrel elaboration and can be positioned at different locations of the barrel (the head, the hull …). During two successive vintages we have used this device notably to follow the oxygen dissolved of whites wines elaborated in barrels. This allowed us initially to monitor the oxygen levels of the harvest to bottling the whole elaboration process in barrels of white wines without using techniques of measurement suitable to modify the real values in wines (opening the bung to plunge an oximeter).

Read More

Volatile composition of Cabernet Sauvignon wines from Argentina, Portugal and Spain

Cabernet Sauvignon is one of the most cultivated grape varieties worldwide being grown in different environmental conditions due to its excellent adaptability. Volatile compounds deeply contribute to the sensory properties of wines therefore to wine quality. The aim of this work was to compare the aroma profile of Cabernet Sauvignon wines from different geographical areas and climatic conditions, namely from Argentina, Portugal and Spain, from the vintage 2022. In addition, the volatile composition of the Cabernet Sauvignon Portuguese wines from three vintages was evaluated.

Read More

Effect of ozone treatments in wine production on colour traits, volatile composition, and sensory characteristics of young and short-term aged white wines

The main aim of WiSSaTech project (PRIN P2022LXY3A),supported by the Italian Ministero dell’Università e della Ricerca and European Union-NextGenerationEU, is to investigate eco-friendly and safe alternatives to sulphur dioxide (SO2) in wine production.

Read More

Grape overripening as an innovation strategy in response to climate change

Today’s viticulture is facing a new climatic scenario with temperature increases and rainfall deficits, generated by the effect of climate change. As a result of these new conditions, there are earlier harvests, increased plant water stress and higher disease risk in wetter wine-growing regions.

Read More

FIRST APPLICATION OF LACHANCEA THERMOTOLERANS IN THE FERMENTATION OF “VINO SANTO” AS BIOLOGICHAL ACIDIFIER.

The exploitation of secondary metabolic pathways of non-Saccharomyces yeasts is a promising approach to protect traditional wines from the ongoing climate change, which can alter their peculiar features by modifying the chemical composition of grape musts. In this regard, an interesting example is the sequential inoculum of Lachancea thermotolerans and Saccharomyces. Cerevisiae. The aim of the sequential inoculum is to increase titratable acidity by lactic acid accumulation, to lower pH and to reduce the alcohol and acetic acid content in wine.

Read More