TY - JOUR
T1 - Aroma compounds and characteristics of noble-rot wines of Chardonnay grapes artificially botrytized in the vineyard
AU - Wang, Xing jie
AU - Tao, Yong sheng
AU - Wu, Yun
AU - An, Rong yan
AU - Yue, Zhuo ya
N1 - Publisher Copyright:
© 2017 Elsevier Ltd
PY - 2017/7/1
Y1 - 2017/7/1
N2 - 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.
AB - 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.
KW - Artificially botrytized grapes
KW - Botrytis cinerea
KW - Partial Least-Squares Regression (PLSR)
KW - Sensory analysis
KW - Wine aroma
UR - https://www.scopus.com/pages/publications/85009423169
U2 - 10.1016/j.foodchem.2017.01.007
DO - 10.1016/j.foodchem.2017.01.007
M3 - Article
C2 - 28254017
AN - SCOPUS:85009423169
SN - 0308-8146
VL - 226
SP - 41
EP - 50
JO - Food Chemistry
JF - Food Chemistry
ER -