Oenological characteristics of Vitis vinifera L. Cabernet Sauvignon grapes from vineyards treated with ozonated water

摘要

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 ofVitis viniferacv. 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.