Changes in chemical and sensory properties of Amarone wine produced by Penicillium infected grapes
| Autor: | Michela Azzolini, E. Tosi, Barbara Simonato, Maurizio Ugliano, Davide Slaghenaufi, Marilinda Lorenzini, Giacomo Zapparoli |
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| Rok vydání: | 2017 |
| Předmět: |
0106 biological sciences
Taste Wine 01 natural sciences Sensory analysis Analytical Chemistry 0404 agricultural biotechnology Species Specificity 010608 biotechnology Food Quality Food microbiology Humans Vitis Food science Least-Squares Analysis Aroma Botrytis cinerea Plant Diseases Volatile Organic Compounds biology Chemistry Penicillium 04 agricultural and veterinary sciences General Medicine biology.organism_classification 040401 food science Case-Control Studies Odorants Penicillium Amarone wine Aroma Sensory analysis Amarone wine Food Microbiology Botrytis Food quality Food Analysis Food Science |
| Zdroj: | Food chemistry. 263 |
| ISSN: | 1873-7072 |
| Popis: | There is very little information on effects of Penicillium on aroma of passito wine. This study analyzed chemical composition and sensory properties of Amarone wines produced from withered grapes artificially contaminated by P. expansum or P. crustosum. Changes in properties of the two wines were evident by comparing wines obtained from healthy and Botrytis cinerea infected grapes used as controls. Penicillium infection affected primary and volatile composition of Amarone wine. Sensory profiles of these wines, obtained by descriptive analysis, resulted in clear differences in the wines between themselves and the control wines. Partial least square regression analysis explained only partially the relationship between molecules and sensory descriptors, and showed the existence of complex interactions of compounds mainly involved in specific aroma attributes. GC-olfactive analysis showed a greater number of odour regions in P. crustosum wine compared to control wines. Useful insight was provided into understanding how Penicillium rotten grapes affect Amarone wine properties. |
| Databáze: | OpenAIRE |
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