Ozone fumigation for safety and quality of wine grapes in postharvest dehydration.

@article{Botondi2015OzoneFF,
  title={Ozone fumigation for safety and quality of wine grapes in postharvest dehydration.},
  author={Rinaldo Botondi and Federica De Sanctis and Niccol{\`o} Moscatelli and Anna Maria Vettraino and Cesare Catelli and Fabio Mencarelli},
  journal={Food chemistry},
  year={2015},
  volume={188},
  pages={641-7}
}
This paper proposes postharvest ozone fumigation (as a method) to control microorganisms and evaluate the effect on polyphenols, anthocyanins, carotenoids and cell wall enzymes during the grape dehydration for wine production. Pignola grapes were ozone-treated (1.5 g/h) for 18 h (A=shock treatment), then dehydrated or ozone-treated (1.5 g/h) for 18 h and at 0.5 g/h for 4 h each day (B=long-term treatment) during dehydration. Treatment and dehydration were performed at 10 °C. No significant… CONTINUE READING