Effect of ozonated water treatment on inorganic components of Saperavi vines from the Bolnisi region of Georgia

In recent years, much attention paid to the influence of ozone on the organic components of grapes and wine, while the influence on the inorganic macro- and micro-components of soil, vines and wine has been practically unstudied. In this work studied the effects of spraying grapevines with ozonated water on inorganic elements in composition of branches, leaves, seeds and skins, as well as the resulting juice and red wines from the Bolnisi region of Georgia. Found that ozone increases the effectiveness of virus and bacterial killing and helps reduce sulfite consumption. This study also demonstrated the advantage of using ozone in reducing heavy metal levels in both grapes and wine, improving quality and enhancing stability by reducing the risk of iron and copper "casse" formation. This study demonstrates a general trend toward a reduction in inorganic component content in soil and grapes treated with ozone, compared to vineyards treated with traditional methods, throughout grape growth, ripening, fermentation in the following sequence: soil → trunk → bunch (leaves) → skin → pulp → seeds → juice → wine. However, these changes do not affect the quality of the grapes or wine—organoleptic properties - taste, color, aroma and others are preserved.