Induction of grape botrytization during withering affects volatile composition of Recioto di Soave, a “passito”-style wine

• Published in: European food research & technology Vol. 236; no. 5; pp. 853 - 862
• Main Authors: Tosi, Emanuele, Azzolini, Michela, Lorenzini, Marilinda, Torriani, Sandra, Fedrizzi, Bruno, Finato, Fabio, Cipriani, Michela, Zapparoli, Giacomo
• Format: Journal Article
• Language: English
• Published: Berlin/Heidelberg Springer-Verlag 01-05-2013; Springer Nature B.V
• Subjects: Agriculture; Analytical Chemistry; Berries; Biotechnology; Carbonyl compounds; Chemistry; Chemistry and Materials Science; Esters; Food quality; Food Science; Forestry; Fruits; Industrial production; Infections; Mold; Original Paper; Phenols; Plant diseases; Studies; Wines; Italy; Noble rot; Botrytized wine; Recioto di Soave wine; Withered grapes; Wine volatile compounds
• ISSN: 1438-2377; 1438-2385
• DOI: 10.1007/s00217-013-1943-8

The influence of noble rot on the quality of Recioto di Soave, a “passito” sweet white wine, is greatly variable depending on the occurrence of favourable seasonal conditions for the mould infection. Botrytized wines were produced from grapes inoculated with conidia suspensions to evaluate the effects of noble rot on volatile compounds profile of Recioto di Soave wine. Different development stages of
Botrytis cinerea
and degree of grape withering were ascertained by must analysis. Several volatile components were involved in marked changes depending on the infection and grape withering level. Fruity esters, carbonyl compounds, phenols, lactones and acetamides greatly changed among botrytized wines. The results demonstrated that the level of
B. cinerea
infection and the degree of grape withering exert considerable influence on the volatile composition of this sweet wine. Strain-dependent effects were also preliminary ascertained. The process of induction of grape botrytization presented in this study could be recommendable for the industrial production of botrytized Recioto di Soave wine.