| Title: | Aroma compounds and characteristics of noble-rot wines of Chardonnay grapes artificially botrytized in the vineyard |
| Author(s): | Wang XJ; Tao YS; Wu Y; An RY; Yue ZY; |
| Address: | "College of Enology, Northwest A&F University, Yangling 712100, China. College of Enology, Northwest A&F University, Yangling 712100, China; Shaanxi Engineering Research Center for Viti-Viniculture, Yangling, Shaanxi 712100, China. Electronic address: taoyongsheng@nwsuaf.edu.cn. College of Food Science and Pharmaceutical Science, Xinjiang Agriculture University, Urumqi 830052, China. College of Enology, Northwest A&F University, Yangling 712100, China; Xixiaking of State Farm in Ningxia Chateau Yuquan Co., LTD, Yinchuan 750104, China" |
| DOI: | 10.1016/j.foodchem.2017.01.007 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "Aroma characteristics and their impact volatile components of noble-rot wines elaborated from artificial botrytized Chardonnay grapes, obtained by spraying Botrytis cinerea suspension in Yuquan vineyard, Ningxia, China, were explored in this work. Dry white wine made from normal-harvested grapes and sweet wine produced from delay-harvested grapes were compared. Wine aromas were analysed by trained sensory panelists, and aroma compounds were determined by SPME-GC-MS. Results indicated that esters, fatty acids, thiols, lactones, volatile phenols and 2-nonanone increased markedly in noble-rot wines. In addition to typical aromas of noble-rot wines, artificial noble-rot wines were found to contain significant cream and dry apricot attributes. Partial Least-Squares Regression models of aroma characteristics against aroma components revealed that non-fermentative odorants were the primary contributor to dry apricot attribute, especially, thiols, C13-norisoprenoids, lactones, terpenols and phenolic acid derivatives, while cream attribute was dependent on both fermentative and non-fermentative volatile components" |
| Keywords: | Botrytis China *Crop Production Fermentation *Food Handling Gas Chromatography-Mass Spectrometry Smell Vitis/microbiology Volatile Organic Compounds/*analysis Wine/*analysis 2-Nonanone (PubChem: 13187) 3-Methyl-3-sulfanyl butanol (PubChem: 520682) 3-Sulfa; |
| Notes: | "MedlineWang, Xing-Jie Tao, Yong-Sheng Wu, Yun An, Rong-Yan Yue, Zhuo-Ya eng England 2017/03/04 Food Chem. 2017 Jul 1; 226:41-50. doi: 10.1016/j.foodchem.2017.01.007. Epub 2017 Jan 4" |
