terclim by ICS banner
IVES 9 IVES Conference Series 9 Effect of ozone application for low-input postharvest dehydration of wine grapes 

Effect of ozone application for low-input postharvest dehydration of wine grapes 

Abstract

The postharvest dehydration of grapes is a traditional practice to obtain wines with unique traits (e.g. sweet, dry/reinforced). The modern facilities (dehydrating rooms) used for this purpose are equipped with systems for artificially controlling the inside environment parameters, to obtain the desired dehydration kinetic and preserve the grapes from grey mold (Botrytis cinerea) infection, However, the conditioning systems are extremely energy-demanding and the identification and practical applications of solutions effective in controlling/reducing the postharvest decay would reduce the costs of the operation of the dehydration facilities. To this end, we explored the potential of ozone-based treatments on harvested grapes and preliminarily tested if the treatment could impact the normal behavior and metabolism of grapes during the traditionally slow dehydration practice. Harvested grapes of Corvina and Sangiovese cultivars were treated with ozone (gas or ozonated water) and partially dehydrated in a dedicated room equipped with a system for the control of internal temperature and humidity. Weak differences regarding the dehydration kinetics and the main technological parameter dynamics were detected between treated and untreated grapes. Analyses of phenolic and other non-volatile metabolites, as well as of the expression of key genes governing the grape berry postharvest metabolism are underway. Overall, the results will shed light on grape physiological response to ozone during the postharvest dehydration process. Sanitizing grapes using ozone will highly increase the capacity of grapes to withstand conditions of higher temperature and humidity reducing spoilage and production losses.

Download the abstract

DOI:

Publication date: June 14, 2024

Issue: Open GPB 2024

Type: Poster

Authors

Ron Shmuleviz1, Luca Cattaneo1, Pietro Emilio Nepi2, Eleonora Littarru2, Stefano Brizzolara2, Pietro Tonutti2, Marianna Fasoli1, Giovanni Battista Tornielli1,3*

1 Department of Biotechnology, University of Verona, Strada Le Grazie 15, 37134 Verona, Italy
2 Crop Science Research Center, Scuola Superiore Sant’Anna, Piazza Martiri della Libertà 33, 56127 Pisa, Italy  
3 Current address: Department of Agronomy, Food, Natural resources, Animals and Environment, University of Padova, Viale dell’Università 16, 35020 Legnaro (PD) Italy

Contact the author*

Keywords

Vitis vinifera, postharvest dehydration, ozone, grape berry, metabolism

Tags

IVES Conference Series | Open GPB | Open GPB 2024

Citation

Related articles…

Direct NMR evidence for the dissociation of sulfur-dioxide-bound acetaldehyde under acidic conditions: Impact on wines oxidative stability

SO2 reaction with electrophilic species present in wine, including in particular carbonyl compounds, is responsible for the reduction of its protective effect during wine aging. In the present study, direct 1H NMR profiling was used to monitor the reactivity of SO2 with acetaldehyde under wine-like oxidation conditions.

Read More

EVALUATION OF THE OENOLOGICAL POTENTIAL OF NEW RESISTANT VARIETIES MEETING TYPICAL BORDEAUX CHARACTERISTICS

Varietal innovation is a major lever for meeting the challenges of the agro-ecological transition of vi-neyards and their adaptation to climate change. To date, selection work has already begun in the Bordeaux region through the Newvine project. The aim of this project is to create new vine varieties with resistance to mildew and powdery mildew, adapted to the climatic conditions of the Bordeaux region and enabling the production of wines that are in line with consumer tastes and the expected typicity of Bordeaux wines.

Read More

Innovative approaches for fungicide resistance monitoring in precision management of grapevine downy mildew

Effective control with fungicides is essential to protect grapevine from downy mildew, a devastating disease caused by the oomycete Plasmopara viticola. Managing this disease faces challenges in maintaining fungicide efficacy as the number of modes of action decreases and the risk of fungicide resistance increases. Long-term measures should address strains resistant to multiple modes of action, that can be selected by the repeated use of single-site fungicides. For these reasons, a precision management of the disease, that considers the selection of the best fungicide schedule according to the sensitivity profile of the pathogen population, is needed.

Read More

Delaying grapevine budbreak and/or phenological stages

In the current climatic context, with milder winters leading to earlier budburst in most wine regions, vines are exposed to the risk of spring frosts for a longer period. Depending on the year, frost can lead to yield losses of between 20 and 100 %, jeopardizing the economic survival of wine estates. In addition, by destroying young shoots, spring frosts can impact the following season’s production, by reducing the number of canes available for pruning, for example. Late pruning is one method to combat spring frosts.

Read More

Red wine astringency and the influence of wine–saliva aggregates on oral lubrication

Oral tribology receives growing attention in the field of food sciences as it offers great opportunities to establish correlations between physical parameters, such as the coefficient of friction, and sensory perceptions in the human mouth.

Read More