Changes in Wine Aroma Composition According to Botrytized Berry Percentage: A Preliminary Study on Amarone Wine

被引：0

作者：

Fedrizzi, Bruno ^{[2
]}

Tosi, Emanuele ^{[3
]}

Simonato, Barbara ^{[1
]}

Finato, Fabio ^{[4
]}

Cipriani, Michela ^{[4
]}

Caramia, Giovanna ^{[1
]}

Zapparoli, Giacomo ^{[1
]}

机构：

[1] Univ Verona, Dept Biotechnol, IT-37134 Verona, Italy

[2] Univ Padua, Dept Chem Sci, IT-35131 Padua, Italy

[3] Ctr Viticulture & Oenol, Serv Agr, IT-37029 Verona, Italy

[4] Unione Italiana Vini, IT-37135 Verona, Italy

来源：

FOOD TECHNOLOGY AND BIOTECHNOLOGY | 2011年 / 49卷 / 04期

关键词：

noble rot; Botrytis cinerea; botrytized wine; wine aroma; Amarone wine; VOLATILE THIOLS; BENZYL ALCOHOL; WHITE WINES; RED WINES; GRAPE; YEASTS; FLAVOR; QUANTIFICATION; IDENTIFICATION; COMPONENTS;

D O I：

暂无

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

The aim of this study is to evaluate the impact of Botrytis cinerea, a noble rot, on the aroma components of Amarone, a dry red wine produced from withered grapes. A comparative analysis of wines obtained from manually selected healthy and botrytized grapes was done. Aroma analysis revealed that most compounds varied significantly according to the percentage of botrytized berries utilized. Botrytized wines contained less fatty acids and more fruity acetates than healthy wines. A positive correlation between the content of N-(3-methylbutyl)acetamide, sherry lactone and an unidentified compound and the level of fungal infection was also observed. The results indicate that noble rot can significantly modify important aroma components of Amarone wine.

引用

页码：529 / 535

页数：7

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