Correlating Noble Rot Infection of Garganega Withered Grapes with Key Molecules and Odorants of Botrytized Passito Wine

Simonato, Barbara; Lorenzini, Marilinda; Cipriani, Michela; Finato, Fabio; Zapparoli, Giacomo

doi:10.3390/foods8120642

Cited by 9 publications

(7 citation statements)

References 27 publications

(44 reference statements)

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“…The literature concerning sparkling wines is mainly related to Valdobbiadene (VAL_BRU; VAL_EXD) [ 67 ] and Recioto Spumante Metodo Classico (REC) wines [ 68 ] and is consistent with the results obtained in the present study. Recioto Spumante Metodo Classico (REC), a typical Italian sweet wine, was mainly characterised by a caramel odour and the macrocategories of nuts and dried fruits.…”

Section: Discussionsupporting

confidence: 92%

Describing the Sensory Complexity of Italian Wines: Application of the Rate-All-That-Apply (RATA) Method

Rabitti

Cattaneo

Appiani

et al. 2022

Foods

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The aim of this study was to characterise a large and heterogeneous Italian wine sample applying the Rate-All-That-Apply method (RATA) with semi-trained judges. Twelve judges evaluated 46 samples including white, red, rosé and sparkling wines in two replicates. Judges were asked to select from a list of descriptors all the sensations that described the samples and to evaluate their intensity. Judges obtained high repeatability index scores. A good panel reliability was also highlighted in terms of the reproducibility of the whole sensory characterisation through a multi-factor analysis (MFA). MFA results also showed a good discriminatory ability of the panel with red wines described by bitterness, astringency, body, alcohol and specific olfactory stimuli such as red fruits, spicy and roasted, while white wines were salty, sour and characterised by citrus, tropical fruits and white flowers odours. The RATA method is a suitable and reliable methodology for the description of a wide variety of wine samples and a valuable alternative approach to conventional descriptive analysis to gather information about the sensory perception of a very complex product even when large panels of consumers are not available. Furthermore, the present results provide useful information for wine producers to characterise their products as well as for the optimisation of production disciplinaries, which currently are not exhaustive in the description and the discrimination among products.

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Section: Discussionsupporting

confidence: 92%

Describing the Sensory Complexity of Italian Wines: Application of the Rate-All-That-Apply (RATA) Method

Rabitti

Cattaneo

Appiani

et al. 2022

Foods

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“…Both 1-octen-3-ol and 1-octen-3-one were also found in Riesling, Gewurztraminer [ 12 ], Merlot, Gamay, Semillon and Cabernet Sauvignon musts affected by Botrytis cinerea , the gray rot pathogen, and Penicillium brevicompactum [ 7 ]. In the case of musts affected by Botrytis cinerea , the associated Fiano wines contain a concentration of 1-octen-3-ol that increases with the percentage of rotten grapes [ 13 ]. Recently, it was demonstrated that Crustomyces subabruptus was able to release 1-octen-3-one in both contaminated musts and wines under laboratory conditions [ 14 ].…”

Section: Introductionmentioning

confidence: 99%

Identification of a Glycosylated Fraction Involved in Mushroom Off-Flavors in Grapes: Influence of Gray Rot, Powdery Mildew and Crustomyces subabruptus

et al. 2022

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An organoleptic defect, termed fresh mushroom off-flavor and mainly caused by the C8 compounds 1-octen-3-one, 3-octanol and 1-octen-3-ol, has been identified in wines and spirits since the 2000s. The aim of this work was to identify the presence of glycosidic precursors of these C8 compounds and to evaluate the influence of different molds on the glycosylated fractions of three grape varieties. Must samples contaminated by molds (gray rot, powdery mildew and Crustomyces subabruptus) and three levels of attack severity (from healthy to 10–15%) were studied. After a β-glycosidase treatment on Meunier and Pinot noir musts contaminated by Crustomyces subabruptus, 1-octen-3-one, 1-octen-3-ol and 3-octanol were identified by GC-MS, proving the existence of glycosidic fractions in the musts. A Pinot noir must contaminated by Crustomyces subabruptus displayed a 230% increase in the glycosylated fraction responsible for 1-octen-3-one in comparison with an uncontaminated sample. Powdery mildew did not appear to affect the levels of the studied glycosidic fractions in Chardonnay musts. Gray rot on Meunier and Pinot noir musts had opposite effects depending on glycoside type, decreasing the 1-octen-3-one fraction and increasing the 1-octen-3-ol fraction.

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“…Aroma compounds are particularly relevant in Passito wines and are strongly influenced by vineyard practices, noble rot presence, grape characteristics, and dehydration conditions [3,4,[24][25][26][27], as well as winemaking technology and evolution [2,28,29]. In particular, using cv Muscat of Alexandria, the relationship between grape volatile content and wine quality is dependent on the terpene content and profile.…”

Section: Introductionmentioning

confidence: 99%

Influence of Different Dehydration Levels on Volatile Profiles, Phenolic Contents and Skin Hardness of Alkaline Pre-Treated Grapes cv Muscat of Alexandria (Vitis vinifera L.)

Corona

Planeta

Bambina

et al. 2020

Foods

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A dehydration experiment was carried out on Vitis vinifera L. cv Muscat of Alexandria (synonym Zibibbo) following the process for the production of renowned special dessert wines produced on Pantelleria island (Sicily, Italy). Harvested berries were pre-treated in a sodium hydroxide dipping solution (45 g/L, dipped for 185 s, 25 °C) to accelerate the drying process, rinsed, and dehydrated in simulated conditions (relative humidity 30%, 30 °C temperature, air speed 0.9 m/s). Three dehydration levels were achieved, corresponding to “Passolata”, “Bionda”, and “Malaga” stages (35%, 50%, and 65% of weight loss, respectively) of the Pantelleria denomination of origin (DOC). Grape skin mechanical properties, technological parameters, phenolics, and aroma profile varied considerably during dehydration. The most important aroma compounds for their olfactory impact, such as linalool, geraniol, nerol, and citronellol, especially in glycosylated forms, significantly increased in dried grapes compared to fresh ones, even if aroma profile modification occurred. A decrease in break skin force could have induced higher release of flavonoids. The findings showed relevant changes, allowing winemakers to better select the ratio of fresh and dehydrated grapes in the function of the final desired wine.

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Correlating Noble Rot Infection of Garganega Withered Grapes with Key Molecules and Odorants of Botrytized Passito Wine

Cited by 9 publications

References 27 publications

Describing the Sensory Complexity of Italian Wines: Application of the Rate-All-That-Apply (RATA) Method

Describing the Sensory Complexity of Italian Wines: Application of the Rate-All-That-Apply (RATA) Method

Identification of a Glycosylated Fraction Involved in Mushroom Off-Flavors in Grapes: Influence of Gray Rot, Powdery Mildew and Crustomyces subabruptus

Influence of Different Dehydration Levels on Volatile Profiles, Phenolic Contents and Skin Hardness of Alkaline Pre-Treated Grapes cv Muscat of Alexandria (Vitis vinifera L.)

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