Next Article in Journal
Beverage and Food Fragrance Biotechnology, Novel Applications, Sensory and Sensor Techniques: An Overview
Previous Article in Journal
Temporal Check-All-That-Apply (TCATA) Reveals Matrix Interaction Effects on Flavor Perception in a Model Wine Matrix
Open AccessArticle

Correlating Noble Rot Infection of Garganega Withered Grapes with Key Molecules and Odorants of Botrytized Passito Wine

Dipartimento di Biotecnologie, Università degli Studi di Verona, strada Le Grazie 15, 37134 Verona, Italy
Unione Italiana Vini, Viale del lavoro 8, 37135 Verona, Italy
Author to whom correspondence should be addressed.
Foods 2019, 8(12), 642;
Received: 5 November 2019 / Revised: 19 November 2019 / Accepted: 2 December 2019 / Published: 4 December 2019
(This article belongs to the Section Food Quality and Safety)
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 γ-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: noble rot; withered grape; passito wine; aroma noble rot; withered grape; passito wine; aroma
MDPI and ACS Style

Simonato, B.; Lorenzini, M.; Cipriani, M.; Finato, F.; Zapparoli, G. Correlating Noble Rot Infection of Garganega Withered Grapes with Key Molecules and Odorants of Botrytized Passito Wine. Foods 2019, 8, 642.

Show more citation formats Show less citations formats
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Access Map by Country/Region

Back to TopTop