Post-harvest use of ozone gas on winegrapes

Ozone, one of the strongest oxidising agents, has been used by the fresh produce industry as an antimicrobial agent for years and, in 2001, it was generally recognised as safe (GRAS) [US FDA, 2001]. Ozone has been used in wineries as a sanitising agent, and its use has been proposed at different stages of wine production to reduce the spoilage microbiota in grapes and to sanitise barrels, tanks, hoses and bottles. In recent years, ozone has been used on grapes as a post-harvest treatment, first to avoid the use of sulfites in vinification and, secondly, to remove smoke taint from grapes before vinification.SourcePost-harvest use of ozone gas on winegrapesMencarelli, Fabio1; Catelli, Cesare2Wine & Viticulture Journal,?Volume 34 Issue 3 (Winter 2019)