« Previous AbstractMolybdenum Dichalcogenides for Environmental Chemical Sensing    Next AbstractA Green Analytical Method Combined with Chemometrics for Traceability of Tomato Sauce Based on Colloidal and Volatile Fingerprinting »

Food Chem

Title:		Changes in chemical and sensory properties of Amarone wine produced by Penicillium infected grapes
Author(s):		Zapparoli G; Lorenzini M; Tosi E; Azzolini M; Slaghenaufi D; Ugliano M; Simonato B;
Address:		"Dipartimento di Biotecnologie, Universita degli Studi di Verona, Verona, Italy. Centro per la Sperimentazione in Vitivinicoltura, Provincia di Verona, San Pietro In Cariano, Verona, Italy. Dipartimento di Biotecnologie, Universita degli Studi di Verona, Verona, Italy. Electronic address: barbara.simonato@univr.it"
Journal Title:		Food Chem
Year:		2018
Volume:		20180425
Issue:
Page Number:		42 - 50
DOI:		10.1016/j.foodchem.2018.04.110
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"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"
Keywords:		Botrytis/pathogenicity Case-Control Studies Food Analysis/methods/statistics & numerical data Food Microbiology Food Quality Humans Least-Squares Analysis Odorants/analysis Penicillium/*pathogenicity Plant Diseases/microbiology Species Specificity Taste V;
Notes:		"MedlineZapparoli, Giacomo Lorenzini, Marilinda Tosi, Emanuele Azzolini, Michela Slaghenaufi, Davide Ugliano, Maurizio Simonato, Barbara eng England 2018/05/23 Food Chem. 2018 Oct 15; 263:42-50. doi: 10.1016/j.foodchem.2018.04.110. Epub 2018 Apr 25"