AI Article Synopsis
- The study focuses on the production of Amarone wine, exploring how postharvest infections by the Botrytis cinerea fungus can negatively affect the quality and yield of grapes used in the process.
- Researchers tested mild ozonization treatments on grapes during the withering phase to see if it would improve berry characteristics and combat the fungus.
- Results showed that low concentrations of ozone accelerated the grape withering process and inhibited fungal growth, potentially leading to better-quality Amarone wine in the future.
Article 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.
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| http://dx.doi.org/10.1017/S1431927618015209 | DOI Listing |
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