Aroma compounds and characteristics of noble-rot wines of Chardonnay grapes artificially botrytized in the vineyard

卷:226

Wang, Xing-jie ; Tao, Yong-sheng ; Wu, Yun ; An, Rong-yan ; Yue, Zhuo-ya

Northwest A&F Univ

关键词: Botrytis cinerea;    Artificially botrytized grapes;    Wine aroma;    Sensory analysis;    Partial Least-Squares Regression (PLSR);   

DOI  :  10.1016/j.foodchem.2017.01.007

学科分类：食品科学和技术

【 摘 要 】

Aroma characteristics and their impact volatile components of noble-rot wines elaborated from artificial botrytized Chardonnay grapes, obtained by spraying Botrytis cinerea suspension in Yuquan vineyard, Ningxia, China, were explored in this work. Dry white wine made from normal-harvested grapes and sweet wine produced from delay-harvested grapes were compared. Wine aromas were analysed by trained sensory panelists, and aroma compounds were determined by SPME-GC-MS. Results indicated that esters, fatty acids, thiols, lactones, volatile phenols and 2-nonanone increased markedly in noble rot wines. In addition to typical aromas of noble-rot wines, artificial noble-rot wines were found to contain significant cream and dry apricot attributes. Partial Least-Squares Regression models of aroma characteristics against aroma components revealed that non-fermentative odorants were the primary contributor to dry apricot attribute, especially, thiols, C13-norisoprenoids, lactones, terpenols and phenolic acid derivatives, while cream attribute was dependent on both fermentative and non-fermentative volatile components. (C) 2017 Elsevier Ltd. All rights reserved.