Chrétien, P.

Gabrilelli, M.

Grelier, C.

Lançon-Verdier, V.

Le Muerlay, D.

Rolle, L.

English

Institutional Research Information System University of Turin

Impact of electrolyzed water applied as an alternative treatment in vineyard ongrape and wine qualityThe main issues in viticulture are to highly decrease the use of phytochemicals. Electrolyzed water (EW) is one of the possiblealternative when illness pressure is not too high. The objective of that work was to characterize the impacts on grape and wine qualitywhen using EW compared to those obtained from organic and conventional production. Trials were performed in real vintner parcelsof Cabernet franc and Chenin blanc in the Loire Valley. The control treatment (VITI) was the usual practices of the vintners and the EWtreatment was 50% of VITI treatment and 50% of EW for logistic reasons. Grapes were harvested at the date selected by the vintners.Microvini cations (about 40L each) were realized with a standardized. Grapes and wines were analyzed with usual analyses inaddition with hyperspectral imaging for grapes and TCA analyses for wines. The results showed that the total polyphenol content andin particular the total anthocyanin content were higher when the grapes were treated by the electrolyzed water. The most importantchange in the composition was linked to the concentration of peonidine-3-O-glucoside. The oenological ripeness was slightly or notmodi ed depending on the vintage. If the di erences between the modalities were not easy to comprehend with classical methods,hyperspectral imaging and Raman spectroscopy allowed a very good classi cation of berries depending on the vineyard treatments.However, after vini cation, di erences observed in grapes about sugar content were also found in wine just after the alcoholicfermentation. But di erences were reduced in wines after malolactic fermentation or after bottling suggesting that wine quality wasnot really impacted by the EW treatment. Moreover, analyses showed that the use of electrolyzed water in the vineyard did not add arisk of developing trichloroanisoles in wine during fermentation. Thus, the use of electrolyzed water is possible in light of impact ofgrape and wine quality. Its use has now to be validated by its e cency at a moderate level of illness pressure in vineyards.Authors:Mario Gabrielli, USC 1422 GRAPPE, INRAE, Ecole Supérieure d’Agricultures, SFR 4207 QUASAV, 55 Rue Rabelais, BP 30748,49007 Angers CEDEX 01, FRANCEPhilippe Chrétien, Institut Français de la Vigne et du Vin – Pôle Centre Val de Loire, 42, rue Georges Morel – BP 60057, 49070Beaucouzé, FRANCEDominique Le Meurlay, USC 1422 GRAPPE, INRAE, Ecole Supérieure d’Agricultures, SFR 4207 QUASAV, 55 Rue Rabelais, BP30748, 49007 Angers CEDEX 01, FRANCEChristophe Grelier, Institut Français de la Vigne et du Vin – Pôle Centre Val de Loire, 42, rue Georges Morel – BP 60057, 49070Beaucouzé, FRANCEVanessa Lançon-Verdier, USC 1422 GRAPPE, INRAE, Ecole Supérieure d’Agricultures, SFR 4207 QUASAV, 55 Rue Rabelais, BP30748, 49007 Angers CEDEX 01, FRANCELuca Rolle, Universita ` degli Studi di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Paolo Braccini 2,10095 Grugliasco, TO, ITALYEmail: c.maury@groupe-esa.com (mailto:c.maury@groupe-esa.com)Keywords: electrolyzed water, alternative vine treatment, phenolics, grape, wine, tca, technological ripeness(https://ives-openscience.eu/ives-conference-series/)( https://ives-openscience.eu/ives-conference-series/macrowine-2021/)PREVIOUS POST (HTTPS://IVES-OPENSCIENCE.EU/7852/) NEXT POST (HTTPS://IVES-OPENSCIENCE.EU/7857/) Search Social links  (https://twitter.com/IVES_Publisher)  (https://www.linkedin.com/company/international-viticulture-and-enology-society-ives/)Subscribe our newsletter* your@email.comSubscribeContact informationEmail: jdumercq[@]ives-openscience.eu Siret 839 985 843 00011 / RNA W332022472Copyright© 2018 - IVES open science (https://ives-openscience.eu/)

Impact of electrolyzed water applied as an alternative treatment in vineyard on grape and wine quality.

https://iris.unito.it/bitstream/2318/1806212/1/Impact%20of%20electrolyzed%20water%20applied%20as%20an%20alternative%20treatment%20in%20vineyard%20on%20grape%20and%20wine%20quality%20_.pdf

Impact of electrolyzed water applied as an alternative treatment in vineyard on grape and wine quality.

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