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Aroma compounds and characteristics of noble-rot wines of Chardonnay grapes artificially botrytized in the vineyard.
Food Chem. 2017 Jul 01; 226:41-50.FC

Abstract

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.

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Authors+Show Affiliations

Wang XJ
College of Enology, Northwest A&F University, Yangling 712100, China.
Tao YS
College of Enology, Northwest A&F University, Yangling 712100, China; Shaanxi Engineering Research Center for Viti-Viniculture, Yangling, Shaanxi 712100, China. Electronic address: taoyongsheng@nwsuaf.edu.cn.
Wu Y
College of Food Science and Pharmaceutical Science, Xinjiang Agriculture University, Urumqi 830052, China.
An RY
College of Enology, Northwest A&F University, Yangling 712100, China; Xixiaking of State Farm in Ningxia Chateau Yuquan Co., LTD, Yinchuan 750104, China.
Yue ZY
College of Enology, Northwest A&F University, Yangling 712100, China.

MeSH

BotrytisChinaCrop ProductionFermentationFood HandlingGas Chromatography-Mass SpectrometrySmellVitisVolatile Organic CompoundsWine

Pub Type(s)

Journal Article

Language

eng

PubMed ID

28254017

Citation

Wang, Xing-Jie, et al. "Aroma Compounds and Characteristics of Noble-rot Wines of Chardonnay Grapes Artificially Botrytized in the Vineyard." Food Chemistry, vol. 226, 2017, pp. 41-50.
Wang XJ, Tao YS, Wu Y, et al. Aroma compounds and characteristics of noble-rot wines of Chardonnay grapes artificially botrytized in the vineyard. Food Chem. 2017;226:41-50.
Wang, X. J., Tao, Y. S., Wu, Y., An, R. Y., & Yue, Z. Y. (2017). Aroma compounds and characteristics of noble-rot wines of Chardonnay grapes artificially botrytized in the vineyard. Food Chemistry, 226, 41-50. https://doi.org/10.1016/j.foodchem.2017.01.007
Wang XJ, et al. Aroma Compounds and Characteristics of Noble-rot Wines of Chardonnay Grapes Artificially Botrytized in the Vineyard. Food Chem. 2017 Jul 1;226:41-50. PubMed PMID: 28254017.
* Article titles in AMA citation format should be in sentence-case
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, Y1 - 2017/01/04/ PY - 2016/05/20/received PY - 2016/12/23/revised PY - 2017/01/02/accepted PY - 2017/3/4/entrez PY - 2017/3/4/pubmed PY - 2017/5/16/medline KW - 2-Nonanone (PubChem: 13187) KW - 3-Methyl-3-sulfanyl butanol (PubChem: 520682) KW - 3-Sulfanylhexanol (PubChem: 521348) KW - Artificially botrytized grapes KW - Botrytis cinerea KW - Ethyl 4-hydroxybenzoate (PubChem: 8434) KW - Ethyl isovalerate (PubChem: 7945) KW - Isopentanoic acid (PubChem: 3085367) KW - Partial Least-Squares Regression (PLSR) KW - Phenyl acetic acid (PubChem: 999) KW - Sensory analysis KW - Wine aroma KW - α-Terpineol (PubChem: 17100) KW - γ-Decalactone (PubChem: 12813) KW - γ-Nonalactone (PubChem: 7710) SP - 41 EP - 50 JF - Food chemistry JO - Food Chem VL - 226 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. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/28254017/Aroma_compounds_and_characteristics_of_noble_rot_wines_of_Chardonnay_grapes_artificially_botrytized_in_the_vineyard_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0308-8146(17)30007-9 DB - PRIME DP - Unbound Medicine ER -