期刊
FOOD CHEMISTRY
卷 130, 期 2, 页码 370-375出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2011.07.053
关键词
Botrytis cinerea; Amarone wine; Aroma compounds; Botrytised wine; Withered grapes
The effects of noble rot on the overall quality of Amarone wine, a Passito dry red wine, produced by a traditional withering grape process are poorly understood. Wines obtained from healthy and selected grapes infected by noble rot were compared. Validation of the experimental plan was carried out by determining glycerol and gluconic acid content, laccase activity and microbial analysis of the musts. Botrytis cinerea infection produced significant variation in esterase and beta-glucosidase activity of grape must. Aroma analysis in healthy and botrytised wines was carried out by SPE extraction followed by GC-MS quantification. A decrease of several fermentative esters was observed in botrytised wine, while wine produced from healthy grapes showed a higher fatty acid content. Molecules such as 1-octen-3-ol, phenylacetaldehyde and furaneol were positively linked to the noble-rotten grapes. Interestingly, gamma-nonalactone and 4-carbethoxy-gamma-butyrolactone increased, while sherry lactones decreased in botrytised wine. The strong increase of N-(3-methylbutyl)acetamide was related to B. cinerea grape infection. (C) 2011 Elsevier Ltd. All rights reserved.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据