| Title: | Correlating Noble Rot Infection of Garganega Withered Grapes with Key Molecules and Odorants of Botrytized Passito Wine |
| Author(s): | Simonato B; Lorenzini M; Cipriani M; Finato F; Zapparoli G; |
| Address: | "Dipartimento di Biotecnologie, Universita degli Studi di Verona, strada Le Grazie 15, 37134 Verona, Italy. Unione Italiana Vini, Viale del lavoro 8, 37135 Verona, Italy" |
| ISSN/ISBN: | 2304-8158 (Print) 2304-8158 (Electronic) 2304-8158 (Linking) |
| Abstract: | "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" |
| Keywords: | aroma noble rot passito wine withered grape; |
| Notes: | "PubMed-not-MEDLINESimonato, Barbara Lorenzini, Marilinda Cipriani, Michela Finato, Fabio Zapparoli, Giacomo eng Switzerland 2019/12/11 Foods. 2019 Dec 4; 8(12):642. doi: 10.3390/foods8120642" |
