Correlating Noble Rot Infection of Garganega Withered Grapes with Key Molecules and Odorants of Botrytized Passito Wine
| Autor: | Giacomo Zapparoli, Fabio Finato, Marilinda Lorenzini, Michela Cipriani, Barbara Simonato |
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| Jazyk: | angličtina |
| Rok vydání: | 2019 |
| Předmět: |
0106 biological sciences
Health (social science) withered grape noble rot Sensory aroma Plant Science Sensory profile 01 natural sciences Health Professions (miscellaneous) Microbiology Article chemistry.chemical_compound 0404 agricultural biotechnology 010608 biotechnology Food science Aroma passito wine Botrytis cinerea Wine biology Vanillin 04 agricultural and veterinary sciences biology.organism_classification 040401 food science chemistry aroma Food Science |
| Zdroj: | Foods Volume 8 Issue 12 |
| Popis: | Experimental passito wines with different percentages of naturally noble-rotten grapes of the Garganega variety were analyzed to evaluate key molecules and odorants related to the typical aroma and sensory profile of botrytized passito wine. Remarkable changes in the concentration of 1-octen-3-ol, 4-terpineol, benzaldehyde, N-(3-methylbutyl)acetamide, and sherry lactone 1 and 2 were observed between sound and noble-rotten wines. Wines were perceived to be different for floral, honey, figs, apricot, and caramel scents. By partial least square regression these descriptors were well correlated to samples. An important positive contribution of sherry lactones, N-(3-methylbutyl)acetamide, vanillin, benzaldehyde, and &gamma butyrolactone to honey, apricot, and caramel was observed. It is conceivable that oxidative effects of Botrytis cinerea infection play an important role in the genesis of these chemical and sensory aroma markers. This study provides a predictive tool for winemakers that use natural grape withering to produce wines whose aroma profile is not standardized due to the seasonal variation of noble rot incidence. |
| Databáze: | OpenAIRE |
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