Ozone Treatment of Grapes During Withering for Amarone Wine: A Multimodal Imaging and Spectroscopic Analysis. (18th October 2018)

• Record Type: Journal Article
• Authors: Cisterna, Barbara; Boschi, Federico; Croce, Anna C.; Podda, Rachele; Zanzoni, Serena; Degl'Innocenti, Daniele; Bernardi, Paolo; Costanzo, Manuela; Marzola, Pasquina; Covi, Viviana; Tabaracci, Gabriele; Malatesta, Manuela
• Is Part Of: Microscopy and microanalysis. Volume 24:Number 5(2018)
• Page Start: 564
• Page End: 573
• Publication Date: 2018-10-18
• Subjects: grape, -- ozone, -- gray mold, -- scanning electron microscopy, -- optical imaging, -- magnetic resonance imaging, -- optical spectroscopy; Microscopy -- Periodicals; Microchemistry -- Periodicals; 502.82
• DOI: 10.1017/S1431927618015209
• Languages: English
• ISSNs: 1431-9276

Abstract

Abstract: The production of Amarone wine is governed by a disciplinary guideline to preserve its typical features; however, postharvest infections by the fungus Botrytis cinerea ( B. cinerea ) not only represent a phytosanitary problem but also cause a significant loss of product. In this study, we tested a treatment with mild ozoniztion on grapes for Amarone wine production during withering in the fruttaio (the environment imposed by the disciplinary guideline) and evaluated the impact on berry features by a multimodal imaging approach. The results indicate that short and repeated treatments with low O3 concentrations speed up the naturally occurring berry withering, probably inducing a reorganization of the epicuticular wax layer, and inhibit the development of B. cinerea, blocking the fungus in an intermediate vegetative stage. This pilot study will pave the way to long-term research on Amarone wine obtained from O3 -treated grapes.