Abstract
Ozonated water has recently been incorporated in the management of grapevine diseases, which in turn can alter the fruit quality. When wood-inhabiting pathogens are involved, trunk injection or “endotherapy” represents a promising application method. Thus, the present study aimed to evaluate the effect on grape quality of ozonated water applied to Vitis vinifera L. cv. Bobal grapevines through endotherapy (E) or its combination with spraying (E + S). Grape quality at harvest was evaluated through several enological and chromatic parameters, the phenolic maturity, the varietal aroma potential index (IPAv) and the phenolic and volatile composition. The E treatment improved the chromatic characteristics and favored the accumulation of phenolic compounds. Conversely, E + S had a detrimental effect on the color and phenolic content and, although their synthesis was enhanced, the extractability of anthocyanins was negatively affected. In terms of aroma, both treatments reduced the content of glycosylated precursors but increased certain free volatiles. The application of ozonated water to grapevines, even when injected into the trunk, results in changes in fruit quality and a possible impact on wine attributes. Our findings and those in the literature support that, with the appropriate dose, frequency and method of application, ozonated water could be used with a twofold objective: disease management and grape quality improvement.
Highlights
Grapevines are one of the most extensively grown fruit crops in the world and one of the leaders in pesticide consumption
The aim of this study was to evaluate the effect of ozonated water, applied to Bobal grapevines through endotherapy or its combination with spraying on the enological, chromatic, phenolic and aromatic quality of grapes
The effect on grape quality of the ozonated water applied to Bobal grapevines through endotherapy (E)
Summary
Grapevines are one of the most extensively grown fruit crops in the world and one of the leaders in pesticide consumption. 35% of the pesticides used worldwide are attributed to viticulture [1] This can be largely explained by the fact that grapevines host the highest number of pathogens of any woody species [2]. Fungal pathogens are abundant, especially those causing the grapevine trunk diseases (GTDs), which are currently considered one of the most relevant threats for viticulture [3]. They include a number of different diseases (esca, eutypa dieback, botryosphaeria dieback, etc.) caused by a complex range of pathogenic fungi that attack the perennial organs, eventually causing the death of grapevines [4]. The development of an effective treatment against the agents causing these diseases has become a major necessity in a scenario where efforts are being made to promote a sustainable use of pesticides and the search for environmentally friendly alternatives
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