Kratko priopćenje
Changes in Wine Aroma Composition According to Botrytized Berry Percentage: A Preliminary Study on Amarone Wine
Bruno Fedrizzi
; Department of Chemical Science, University of Padova, Via Marzolo 1, IT-35131 Padova, Italy
Emanuele Tosi
; Center for Viticulture and Oenology, Province of Verona, Servizio Agricoltura, Via delle Pieve 64, IT-37029 San Pietro In Cariano, Verona, Italy
Barbara Simonato
; Department of Biotechnology, University of Verona, Strada Le Grazie 15, IT-37134 Verona, Italy
Fabio Finato
; Unione Italiana Vini, Viale del Lavoro 8, IT-37135 Verona, Italy
Michela Cipriani
; Unione Italiana Vini, Viale del Lavoro 8, IT-37135 Verona, Italy
Giovanna Caramia
; Department of Biotechnology, University of Verona, Strada Le Grazie 15, IT-37134 Verona, Italy
Giacomo Zapparoli
; Department of Biotechnology, University of Verona, Strada Le Grazie 15, IT-37134 Verona, Italy
Sažetak
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.
Ključne riječi
noble rot; Botrytis cinerea; botrytized wine; wine aroma; Amarone wine
Hrčak ID:
75194
URI
Datum izdavanja:
20.12.2011.
Posjeta: 2.549 *