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Ozone Treatment of Grapes During Withering for Amarone Wine: A Multimodal Imaging and Spectroscopic Analysis

Published online by Cambridge University Press:  18 October 2018

Barbara Cisterna*
Department of Neurosciences, Biomedicine and Movement Sciences, University of Verona, Strada Le Grazie 8, Verona 37134, Italy
Federico Boschi
Department of Computer Science, University of Verona, Strada Le Grazie 15, Verona 37134, Italy
Anna C. Croce
Institute of Molecular Genetics(CNR), Via Abbiategrasso 207, Pavia 27100, Italy
Rachele Podda
Department of Neurosciences, Biomedicine and Movement Sciences, University of Verona, Strada Le Grazie 8, Verona 37134, Italy
Serena Zanzoni
Centro Piattaforme Tecnologiche, University of Verona, Strada Le Grazie 15, Verona 37134, Italy
Daniele Degl’Innocenti
Department of Neurosciences, Biomedicine and Movement Sciences, University of Verona, Strada Le Grazie 8, Verona 37134, Italy
Paolo Bernardi
Department of Neurosciences, Biomedicine and Movement Sciences, University of Verona, Strada Le Grazie 8, Verona 37134, Italy
Manuela Costanzo
Department of Neurosciences, Biomedicine and Movement Sciences, University of Verona, Strada Le Grazie 8, Verona 37134, Italy
Pasquina Marzola
Department of Computer Science, University of Verona, Strada Le Grazie 15, Verona 37134, Italy
Viviana Covi
San Rocco Clinic, Via Monsignor G. V. Moreni 95, Montichari 25018, Italy
Gabriele Tabaracci
San Rocco Clinic, Via Monsignor G. V. Moreni 95, Montichari 25018, Italy
Manuela Malatesta
Department of Neurosciences, Biomedicine and Movement Sciences, University of Verona, Strada Le Grazie 8, Verona 37134, Italy
*Author for correspondence: Barbara Cisterna, E-mail:
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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.

Biological Science Applications
© Microscopy Society of America 2018 

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