首页|Effects of Botrytis cinerea and Erysiphe necator fungi on the aroma character of grape must: A comparative approach

Effects of Botrytis cinerea and Erysiphe necator fungi on the aroma character of grape must: A comparative approach

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  • NSTL
  • Elsevier
Botrytis cinerea and Erysiphe necator are among the most relevant fungi in viticulture. In order to deepen our knowledge about their potential impact on wine quality, their effects on the aroma character of the initial stage of wine production, i.e. the must were studied. The main aroma compounds were determined by gas chromatography-olfactometry (GC-O) and ranked according to their relative intensities by means of aroma extract dilution analysis (AEDA). Clear differences between healthy and infected samples were observed. Botrytis cinerea had a positive impact on fruity and floral notes while several earthy smelling compounds were developed as result of the infection. Unlike in previous studies, however, we did not observe any clear differences in the quantities of earthy-mushroom-like smelling substances as result of the infection process with Erysiphe necator. (C) 2016 Elsevier Ltd. All rights reserved.

MustBotrytis cinereaErysiphe necatorGas chromatography-olfactometry (GC-O)

Pinar, Angela Lopez、Rauhut, Doris、Ruehl, Ernst、Buettner, Andrea

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Univ Erlangen Nurnberg, Emil Fischer Ctr, Dept Chem & Pharm, Schuhstr 9, D-91052 Erlangen, Germany

Hsch Geisenheim Univ, Dept Microbiol & Biochem, Von Lade Str 1, D-65366 Geisenheim, Germany

Hsch Geisenheim Univ, Dept Grapevine Breeding, Von Lade Str 1, D-65366 Geisenheim, Germany

Univ Erlangen Nurnberg, Emil Fischer Ctr, Dept Chem & Pharm, Schuhstr 9, D-91052 Erlangen, Germany|Fraunhofer Inst Proc Engn & Packaging IVV, Dept Sensory Analyt, Giggenhauserstr 35, D-85354 Freising Weihenstephan, Germany

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2016

10.1016/j.foodchem.2016.03.110

Food chemistry

Food chemistry

EI
ISSN：0308-8146
年,卷(期)：2016.207(Sep.15)
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