Botrytized wines &amp;ndash; current perspectives

Magyar, I.; Soós, J.

doi:10.2147/ijwr.s100653

Cited by 35 publications

(38 citation statements)

References 59 publications

(112 reference statements)

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“…The procedure of noble rotting is an interaction between the enzymatic activity of Botrytis cinerea and the concentrating effect of the dehydration [ 8 ]. Botrytis produces various oxidase and hydrolase enzymes leading to the conversion of numerous grape components such as polyphenols, flavonoids and nitrogenous substances [ 10 ]. The noble rotten grape berries have high sugar content and unique chemical composition of acids, polyphenols and aroma compounds [ 10 ].…”

Section: Introductionmentioning

confidence: 99%

Compounds with Antiviral, Anti-Inflammatory and Anticancer Activity Identified in Wine from Hungary’s Tokaj Region via High Resolution Mass Spectrometry and Bioinformatics Analyses

Kalló

Kunkli

Győri

et al. 2020

IJMS

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(1) Background: Wine contains a variety of molecules with potential beneficial effects on human health. Our aim was to examine the wine components with high-resolution mass spectrometry including high-resolution tandem mass spectrometry in two wine types made from grapes with or without the fungus Botrytis cinerea, or “noble rot”. (2) For LC-MS/MS analysis, 12 wine samples (7 without and 5 with noble rotting) from 4 different wineries were used and wine components were identified and quantified. (3) Results: 288 molecules were identified in the wines and the amount of 169 molecules was statistically significantly different between the two wine types. A database search was carried out to find the molecules, which were examined in functional studies so far, with high emphasis on molecules with antiviral, anti-inflammatory and anticancer activities. (4) Conclusions: A comprehensive functional dataset related to identified wine components is also provided highlighting the importance of components with potential health benefits.

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Section: Introductionmentioning

confidence: 99%

Compounds with Antiviral, Anti-Inflammatory and Anticancer Activity Identified in Wine from Hungary’s Tokaj Region via High Resolution Mass Spectrometry and Bioinformatics Analyses

Kalló

Kunkli

Győri

et al. 2020

IJMS

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“…Tokaj wines are Hungarian wines produced from noble rotten berries or botrytized berries. They are required to be free from any type of sweeteners and grape concentrate (Magyar, ; Magyar & Soos, ). Tokaj wine specialties are regarded as a national treasure for their historical significance, unparalleled sensory attributes, and organoleptic properties.…”

Section: Introductionmentioning

confidence: 99%

“…This involves a partial infection of the berries by the mold Botrytis cinerea , combined with physical dehydration due to evaporation, leading to the shriveled state that makes them desirable for Tokaj wine production. The noble rotten berries have high sugar content and a unique chemical composition of acids, nitrogenous compounds, polyphenols, aroma compounds, and so on (Magyar, ; Magyar & Soos, ). Several types of Tokaj wine exist depending on the class (level of shriveling) of the berries used or the method of production.…”

Section: Introductionmentioning

confidence: 99%

“…Extensive details about the compositional quality of different Tokaj wines have been reported by Kerényi () and the effects of noble rotted berries on wine quality have also been detailed by Magyar (). The ratio of the botrytized grapes to the extracting wine/juice, the duration of maceration (mostly between 12 and 48 hr), and residual sugar content are contributing factors in defining the type of specialty being produced (Magyar & Soos, ). These factors, with many other parameters, are strictly regulated by law.…”

Section: Introductionmentioning

confidence: 99%

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Authentication of Tokaj Wine (Hungaricum) with the Electronic Tongue and Near Infrared Spectroscopy

Zaukuu

Soós

Bodor

et al. 2019

Journal of Food Science

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Tokaj wines (Hungaricum) are botrytized wines acknowledged for the unique organoleptic properties bestowed by botrytized grape berries during production. Excluding these berries during wine production or manipulating the sugar content of low-grade wines to imitate high-grade wines are some recent suspicious activities that threaten the wine quality. Advanced methods such as spectroscopy and sensor-based devices have been lauded for rapid, reliable, and cost-effective analysis, but there has been no report of their application to monitor grape must concentrate adulteration in botrytized wines. The study aimed to develop models to rapidly discriminate lower grade Tokaj wines, "Forditas I" and "Forditas II," that were artificially adulterated with grape must concentrate to match the sugar content of high-grade Tokaj wines using an electronic tongue (e-tongue) and two near infrared spectrometers (NIRS). Data were evaluated with the following chemometrics: principal component analysis (PCA), discriminant analysis (LDA), partial least square regression (PLSR), and aquaphotomics (a novel approach). There was a noticeable pattern of separation in PCA for all three instruments and 100% classification of adulterated and nonadulterated wines in LDA using the e-tongue. Aquagrams from the aquaphotomics approach showed important water absorption bands capable of being markers of Tokaj wine quality. PLSR models showed coefficient of determination (R 2 CV) of 0.98 (e-tongue), 0.97 (benchtop NIRS), 0.87 (handheld NIRS), and low root mean squared errors of cross-validation. All three instruments could discriminate, classify, and predict grape must concentrate adulteration in Tokaj with a high accuracy and low error. The methods can be applied for routine quality checks of botrytized wines.Practical Application: Tokaj wines (Hungaricum) are botrytized wines acknowledged for the unique organoleptic properties bestowed by botrytized grape berries during production. Excluding these berries during wine production or manipulating the sugar content of low-grade wines to imitate high-grade wines are some recent suspicious activities that threaten the wine quality. Using advanced instruments, the electronic tongue, benchtop near infrared spectroscopy, and a handheld near infrared spectroscopy, we could discriminate, classify, and predict grape must concentrate adulteration in Tokaj with a high accuracy and low error. The models in our study can be applied for routine quality checks of botrytized wines.

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“…Botrytis cinerea can also cause the infection known as noble rot, which promotes favourable changes in grape berries and the accumulation of secondary metabolites that enhance grape composition for the production of sweet white wines (Blanco-Ulate et al 2015, Magyar andSoós 2016). The processes at molecular and biochemical level that contribute to the development of either noble rot or bunch rot during Botrytis infection of grape berries have not been elucidated yet.…”

Section: Introductionmentioning

confidence: 99%

Strain effect on extracellular laccase activities fromBotrytis cinerea

Quijada-Morín

Garcia

Lambert

et al. 2017

Australian Journal of Grape and Wine Research

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Background and Aims Laccase enzymes produced by Botrytis cinerea are involved in the oxidation of phenolic substances during the development of grey mould, which causes significant economic losses. The aim of this work was to study the structural and activity characteristics of the laccase enzymes secreted by three B. cinerea strains that are involved in the development of grey mould. Methods and Results Laccase enzymes obtained from three B. cinerea strains [one reference strain (B05.10) and two strains obtained from two French vineyards (VA612 and RM344)] were characterised. Analysis by LC‐QTOF‐MS revealed that the three strains contained a mixture of Laccase‐2‐BcLCC2 and Laccase‐3‐BcLCC7. The structural characteristics of the laccases from the three strains, such as molecular weight and glycosylation degree, were identical. Nevertheless, their catalytic activities were significantly different. Conclusions Differences in catalytic activities could be due either to possible differences in the relative amount of Laccase‐2‐BcLCC2 and Laccase‐3‐BcLCC7 produced by each strain or to differences in the glycosidic fraction of the enzymes. Significance of the Study The severity of the infection caused by B. cinerea may be not only related to the infection level but also to the strain involved.

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Botrytized wines – current perspectives

Cited by 35 publications

References 59 publications

Compounds with Antiviral, Anti-Inflammatory and Anticancer Activity Identified in Wine from Hungary’s Tokaj Region via High Resolution Mass Spectrometry and Bioinformatics Analyses

Compounds with Antiviral, Anti-Inflammatory and Anticancer Activity Identified in Wine from Hungary’s Tokaj Region via High Resolution Mass Spectrometry and Bioinformatics Analyses

Authentication of Tokaj Wine (Hungaricum) with the Electronic Tongue and Near Infrared Spectroscopy

Strain effect on extracellular laccase activities fromBotrytis cinerea

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