Induction of grape botrytization during withering affects volatile composition of Recioto di Soave, a "passito"-style wine

European Food Research and Technology

Volumn 236, Issue 5, 2013, Pages 853-862

  Tosi, Emanuele ^a   Azzolini, Michela ^a   Lorenzini, Marilinda ^b   Torriani, Sandra ^b   Fedrizzi, Bruno ^c   Finato, Fabio ^d   Cipriani, Michela ^d   Zapparoli, Giacomo ^b  

^a Provincia di Verona   (Italy)

^b UNIVERSITY OF VERONA   (Italy)

^c UNIVERSITY OF AUCKLAND   (New Zealand)

^d Unione Italiana Vini Soc Coop   (Italy)

Author keywords

Botrytis cinerea; Botrytized wine; Noble rot; Recioto di Soave wine; Wine volatile compounds; Withered grapes

Indexed keywords

CARBONYL COMPOUNDS; ESTERS; VOLATILE ORGANIC COMPOUNDS;

BOTRYTIS CINEREA; DEVELOPMENT STAGES; INDUSTRIAL PRODUCTION; NOBLE ROT; VOLATILE COMPONENTS; VOLATILE COMPOSITION; VOLATILE COMPOUNDS; WITHERED GRAPES;

WINE;

BOTRYOTINIA FUCKELIANA; VITACEAE;

EID: 84876439039     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-013-1943-8     Document Type: Article

References (33)

1. Ribéreau-Gayon P, Dubourdieu D, Donèche B, Lonvaud-Funel A (2006) Handbook of enology: the microbiology of wine and vinifications, vol 1, 2nd edn. Wiley, Chichester.
2. Sivertsen HK, Dewey FM, Heymann H (2005) Relationship between sensory descriptive analysis and levels of Botrytis antigens in dessert wines. Am J Enol Vitic 56: 330-335.
3. Magyar I (2011) Botrytized wines. Adv Food Nutr Res 63: 147-206.
4. Miklosy E, Kalmar Z, Kerenyi Z (2004) Identification of some characteristic aroma compounds in noble rotted grape barriers and Aszu wines from Tokaj by GC-MS. Acta Alimentaria 33: 215-226.
5. Bailly S, Jerkovic V, Marchand-Brynaert J, Collin S (2006) Aroma extraction dilution analysis of Sauternes wines. Key role of polyfunctional thiols. J Agric Food Chem 54: 7227-7234.
6. Genovese A, Gambuti A, Piombino P, Moio L (2007) Sensory properties and aroma compounds of sweet Fiano wine. Food Chem 103: 1228-1236.
7. Sarrazin E, Dubourdieu D, Darriet P (2007) Characterization of key aroma compounds of botrytized wines, influence of grape botrytization. Food Chem 103: 536-545.
8. Campo E, Cacho J, Ferriera V (2008) The chemical characterization of the aroma of dessert and sparkling white wines (Pedro Ximénez, Fino, Sauternes, and Cava) by gas chromatography-olfactometry and chemical quantitative analysis. J Agric Food Chem 56: 2477-2484.
9. Donèche BJ (1993) Botrytized wines. In: Fleet GH (ed) Wine microbiology and biotechnology, 2nd edn. Harwood Academic Publishers, Chur, Switzerland, pp 327-351.
10. Fedrizzi B, Tosi E, Simonato B, Finato F, Cipriani M, Caramia G, Zapparoli G (2011) Changes in wine aroma composition according to botrytised berry percentage: a preliminary study on Amarone wine. Food Technol Biotechnol 49: 529-535.
11. Tosi E, Fedrizzi B, Azzolini M, Finato F, Simonato B, Zapparoli G (2012) Effects of noble rot on must composition and aroma profile of Amarone wine produced by the traditional grape withering protocol. Food Chem 130: 370-375.
12. Guarrera N, Campisi S, Nicolosi Asmundo C (2005) Identification of the odorants of two passiti wines by gas chromatography-olfactometry and sensory analysis. Am J Enol Vitic 56: 394-399.
13. Costantini V, Bellincontro A, De Santis D, Rotondi R, Mencarelli F (2006) Metabolic changes of Malvasia grapes for wine production during postharvest drying. J Agric Food Chem 54: 3334-3340.
14. Edwards SG, Seddon B (2001) Selective media for the specific isolation and enumeration of Botrytis cinerea conidia. Lett Appl Microbiol 32: 63-66.
15. Pitt JI, Hocking AD (2009) Fungi and food spoilage, 3rd edn. Springer Dordrecht, Nederland.
16. Fedrizzi B, Zapparoli G, Finato F, Tosi E, Turri A, Azzolini M, Versini G (2011) Model aging and oxidation effects on varietal, fermentative, and sulfur compounds in a dry botrytized red wine. J Agric Food Chem 59: 1804-1813.
17. Rocha SM, Rodrigues F, Coutinho P, Delgadillo I, Coimbra MA (2004) Volatile composition of Baga red wine assessment of the identification of the would-be impact odourants. Anal Chim Acta 513: 257-262.
18. Ugliano M, Moio L (2008) Free and hydrolytically released volatile compounds of Vitis vinifera L. cv. Fiano grapes as odour-active constituents of Fiano wine. Anal Chim Acta 621: 79-85.
19. Coertze S, Holz G (2002) Epidemiology of Botrytis cinerea on grape: wound infection by dry, airbone conidia. S Afr J Enol Vitic 23: 72-77.
20. Nurgel C, Pickering GJ, Inglis DL (2004) Sensory and chemical characteristics of Canadian ice wines. J Sci Food Agric 84: 1675-1684.
21. Darriet P, Pons M, Henry R, Dumont O, Findeling V, Cartolaro P, Calonnec A, Dubourdieu D (2002) Impact odorants contributing to the fungus type Aroma from grape Berries contaminated by Powdery Mildew (Uncinula necator). incidence of enzymatic activities of the yeast Saccharomyces cerevisiae. J Agric Food Chem 50: 3277-3282.
22. Guth H (1997) Quantitation and sensory studies of character impact odorants of different white wine varieties. J Agric Food Chem 45: 3027-3032.
23. Delfini C, Gaia P, Bardi L, Mariscalco G, Contiero M, Pagliara A (1991) Production of benzaldehyde, benzyl alcohol and benzoic acid by yeasts and Botrytis cinerea isolated from grape musts and wines. Vitis 30: 253-263.
24. Ferreira V, Lopez R, Cacho JF (2000) Quantitative determination of the odorants of young red wines from different grape varieties. J Sci Food Agric 80: 1659-1667.
25. Versini G, Schneider R, Carlin S, Depentori D, Nicolini G, Dalla Serra A (1999) Characterisation of some northern Italian passiti-wines through aroma and stable isotope analysis. In: Lemperle E (ed) Proceeding of the 12th international oenological symposium. Montréal, Canada, pp 544-571.
26. Campo E, Ferreira V, Escudero A, Marques JC, Cacho J (2006) Quantitative gas chromatography-olfactometry and chemical quantitative study of the aroma of four Madeira wine. Anal Chim Acta 563: 180-187.
27. Etievant PX, Bayonove C (1983) Aroma components of pomaces and wine from variety Muscat de Frontignan. J Food Sci Agric 34: 393-403.
28. Benito S, Morata A, Palomero F, Gonzalez MC, Suarez-Lepe JA (2011) Formation of vinylphenolic pyranoanthocyanins by Saccharomyces cerevisiae and Pichia guillermondii in red wines produced following different fermentation strategies. Food Chem 124: 15-23.
29. Nisiotou AA, Spiropoulos AE, Nychas GJE (2007) Yeast community structures and dynamics in healthy and Botrytis-affected grape must fermentations. Appl Environ Microbiol 73: 6705-6713.
30. Zea L, Moreno J, Ortega JM, Mauricio JC, Medina M (1995) Comparative study of the γ-butyrolactone and pantolactone contents in cells and musts during vinification by three Saccharomyces cerevisiae races. Biotechnol Lett 17: 1351-1356.
31. Jolly NP, Augustyn OPH, Pretorius IS (2006) The role and use of non-Saccharomyces yeasts in wine production. S Afr J Enol Vitic 27: 15-39.
32. Barata A, Campo E, Malfeito-Ferreira M, Loureiro V, Cacho J, Ferriera V (2011) Analytical and sensorial characterization of the aroma of wines produced with sour rotten grapes using GC-O and GC-MS: identification of key aroma compounds. J Agric Food Sci 59: 2543-2553.
33. Barata A, Paisd A, Malfeito-Ferreira M, Loureiro V (2011) Influence of sour rotten grapes on the chemical composition and quality of grape must and wine. Eur Food Res Technol 233: 183-194.