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
1Department of Neurosciences,Biomedicine and Movement Sciences,University of Verona,Strada Le Grazie 8,Verona 37134,Italy.
2Department of Computer Science,University of Verona,Strada Le Grazie 15,Verona 37134,Italy.
Microsc Microanal. 2018 Oct;24(5):564-573. doi: 10.1017/S1431927618015209.
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.
阿玛罗尼葡萄酒的生产遵循一项纪律准则，以保持其典型特征；然而，葡萄孢菌（灰霉病菌）的采后感染不仅代表了一个植物检疫问题，还会导致产品的重大损失。在本研究中，我们测试了在“fruttaio”（纪律准则规定的环境）中对用于生产阿玛罗尼葡萄酒的葡萄进行轻度臭氧处理，并通过多模态成像方法评估了对浆果特征的影响。结果表明，低浓度臭氧的短期重复处理加速了自然发生的浆果枯萎，可能诱导了表皮蜡层的重组，并抑制了灰霉病菌的生长，将真菌阻断在中间营养阶段。这项初步研究将为对经臭氧处理的葡萄制成的阿玛罗尼葡萄酒的长期研究铺平道路。
