| Title: | "Model aging and oxidation effects on varietal, fermentative, and sulfur compounds in a dry botrytized red wine" |
| Author(s): | Fedrizzi B; Zapparoli G; Finato F; Tosi E; Turri A; Azzolini M; Versini G; |
| Address: | "University of Padova , Chemical Sciences Department, via Marzolo 1, 35131 Padova, Italy. bruno.fedrizzi@unipd.it" |
| ISSN/ISBN: | 1520-5118 (Electronic) 0021-8561 (Linking) |
| Abstract: | "From harvest until wine arrives to the consumer, oxygen plays a crucial role in the definition of the final aroma. In the present research, the effect of the model oxidative aging on a dry red Botrytis wine, such as Italian Amarone, was considered. Amarone wine was submitted to model oxidative aging and then analyzed with two different approaches (SPE-GC-MS and HS-SPME/GC-MS). The same sampling plan was adopted to study the model aging of the same Amarone wine in anaerobic conditions. The HS-SPME/GC-MS method was applied to investigate for the first time the effect of the oxidative aging on a vast number of fermentative sulfur compounds. This research highlighted peculiar evolutions for several volatile compounds. In particular, benzaldehyde showed a sensitive increment during the oxidative aging, with a rate much higher than that reported for non-Botrytis red wines. On the other hand, several sulfides (dimethyl sulfide, 3-(methylthio)-1-propanol, etc.) disappeared after just 15 days of oxidative aging. A wine oxidation marker such as 3-(methylthio)-propanal was not found in any of the oxidized wines; conversely methionol-S-oxide was tentatively identified. This evidence has not been mentioned in the literature. A possible involvement of grape withering process and Botrytis in these mechanisms was supposed: a dry red wine, produced from the same but without any grape withering process and Botrytis infection (e.g., Bardolino wine), was submitted to oxidative aging and analysis. This red wine showed an evolution similar to those reported in the literature for dry red wines but significantly different from the Amarone wine" |
| Keywords: | Botrytis/*metabolism *Fermentation Fruit/microbiology Odorants/*analysis Oxidation-Reduction Plant Diseases/microbiology Sulfur Compounds/*analysis Time Factors Vitis/microbiology Volatile Organic Compounds/analysis Wine/*analysis; |
| Notes: | "MedlineFedrizzi, Bruno Zapparoli, Giacomo Finato, Fabio Tosi, Emanuele Turri, Arianna Azzolini, Michela Versini, Giuseppe eng 2011/02/15 J Agric Food Chem. 2011 Mar 9; 59(5):1804-13. doi: 10.1021/jf104160m. Epub 2011 Feb 11" |
