Postharvest ozone fumigation of Petit Verdot grapes to prevent the use of sulfites and to increase anthocyanin in wine

摘要

Background and Aims: The request by the consumer for safer food is also pushing the wine sector to find alternative solutions to sulfur dioxide. The aim of this research has been to evaluate the application of ozone as a sanitising agent of grapes before vinification in order to avoid the use of sulfur dioxide.