Forty Five North Testing Ozonated Water

Mark Ganchiff

Mark Ganchiff is the publisher of Midwest Wine Press, the leading source of news on the growing wine industry in the central United States. Mark has been a wine judge at the 2012 and 2014 INDY International Wine Competition, the 2014 Cold Climate Wine Competition, the 2013 Mid-American Wine Competition, the 2012 Illinois State Fair Wine Competition and the 2013 Michigan Wine Competition. He also enjoys speaking at wine events including the Cold Climate Wine Conference, the Illinois Grape Growers and Vintners Association Annual Meeting, the Midwest Grape and Wine Conference and the Wisconsin Fruit and Vegetable Conference. Mark's articles about regional wine have appeared in Vineyard & Winery Management, WineMaker and several regional magazines. Mark is a Level One Sommelier in the Court of Master Sommeliers. He lives in Louisville, but also has a residence in Chicago.

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2 Responses

  1. Patrick says:

    There seem to be at least two limitations to using ozonated water for vineyard pest control. First, it’s sort of a “scorched earth” type of product…it kills everything it contacts(including beneficial insects). Second, it has no residual effects….thus, the vines could be reinfected in a short period of time after ozone application.

  2. Patrick says:

    Another potential problem with using ozonated water for pest control in vineyards…..the ozone itself can by phytotoxic to grapevine foliage. There have been a number of articles published over the years about this phenomenon, most recently your own newsletter: