Cátedra de Química Agrícola, E.T.S.I. Agrónomos y Montes, Universidad de Castilla-La Mancha, Avda. de España s/n, 02071 Albacete, Spain.
BetterRID (Better Research, Innovation and Development, S.L.), Carretera de Las Peñas (CM-3203), Km 3.2, Campo de Prácticas-UCLM, 02071 Albacete, Spain.
Molecules. 2022 Aug 12;27(16):5155. doi: 10.3390/molecules27165155.
The application of ozonated water in the vineyard is an increasingly popular tool for disease management, but the quality of grapes and resulting wines is likely to be affected. Endotherapy, or trunk injection, is a particularly useful method to apply phytosanitary products since many fungal pathogens colonize the grapevine woody tissues. Thus, the present study aimed to evaluate the effect on wine quality of the ozonated water applied to Bobal grapevines, one of the most cultivated red varieties in Spain, through endotherapy (E) or its combination with spraying (E + S). Endotherapy was carried out four times before harvest for both E and E + S treatments, and spraying was performed 2 days before and after each endotherapy application. Grapes were harvested, vinified, and the quality of the finished wines was evaluated through several enological parameters and the phenolic and volatile composition. Both treatments resulted in less alcoholic and more acidic wines. The E treatment, although it reduced the content of phenolic acids, stilbenes and flavanols, significantly increased anthocyanins, whereas E + S decreased the overall amount of phenolics, which had different implications for wine colour. In terms of aroma, both treatments, but E to a greater extent, reduced the content of glycosylated precursors and differentially affected free volatiles, both varietal and fermentative. Thus, the dose of ozonated water, frequency and/or method of application are determining factors in the effect of these treatments on wine quality and must be carefully considered by winegrowers to establish the optimum treatment conditions so as not to impair the quality of wines.
臭氧水在葡萄园中的应用是一种越来越受欢迎的疾病管理工具，但葡萄和葡萄酒的质量可能会受到影响。内治疗法，或树干注射，是一种特别有用的应用植物保护产品的方法，因为许多真菌病原体会在葡萄木质组织中定殖。因此，本研究旨在通过内治疗法（E）或其与喷雾（E+S）的结合，评估臭氧水对西班牙种植最广泛的红葡萄品种之一博巴尔（Bobal）葡萄的应用对葡萄酒质量的影响。E 和 E+S 两种处理方法均在收获前进行了四次内治疗法，每次内治疗法前后两天进行喷雾处理。收获葡萄、酿造葡萄酒，并通过多个酿造参数以及酚类和挥发性成分评估成品葡萄酒的质量。两种处理方法均导致葡萄酒的酒精度降低，酸度增加。E 处理虽然降低了酚酸、白藜芦醇和黄烷醇的含量，但显著增加了花色苷，而 E+S 降低了总酚类物质的含量，这对葡萄酒颜色有不同的影响。在香气方面，两种处理方法都降低了糖苷前体的含量，但 E 处理的影响更大，并且两种处理方法都对游离挥发性物质产生了不同的影响，包括品种和发酵来源的挥发性物质。因此，臭氧水的剂量、应用频率和/或方法是这些处理方法对葡萄酒质量影响的决定性因素，种植者必须仔细考虑这些因素，以确定最佳的处理条件，从而不会损害葡萄酒的质量。
