Effects of noble rot on must composition and aroma profile of Amarone wine produced by the traditional grape withering protocol

Filamentous Fungi Transported by Birds During Migration Across the Mediterranean Sea

“…Filamentous fungi isolated in the present study are ubiquitous in several areas and may cause different problems. In particular conditions, only some strains of the fungal species identified play positive roles: B. cinerea can positively affect the grape and wine quality (noble rot) [26]; some strains of A. alternata are antagonist of Plasmopara viticola responsible for grapevine diseases [21]; Rhizopus arrhizus var. arrhizus is used in the production of alcoholic beverages in Asia and Africa, since some strains of this species are able to degrade amylase compound of food promoting the alcoholic fermentation [28].…”

Botrytized wines – current perspectives

“…The incidence of spontaneous Botrytis infection is extremely uncertain, depending on seasonal conditions and withering techniques. 10,11,25,26 Both research and practical investigations on different passito wine types have proved that Botrytis infection of the withering grape significantly improves aroma composition. Artificial postharvest infection by selected local B. cinerea strains during grape withering has been demonstrated to be suitable by several authors, and implementing this procedure in drying fruit rooms to standardize the level of grape botrytization is encouraged.…”

Technological approaches to the vinification of Dornfelder grape variety cultivated in Romania

“…Most of the straw wines in the world are white, but a few red passito wines are also known: the Amarone of Valpolicella, produced by a complete fermentation of dried berries (raisins) [10] and Recioto wines, sweet red wines resulting from an incomplete fermentation. In both cases, the grapes used are either botrytized (traditional procedure) or dehydrated in special chambers (modern procedure).…”

“…Also, the grapes accumulate so much sugar that a complete fermentation for normally harvested grapes leads to wines exceeding 15% (w/w) alcohol. With dehydrated grapes, the alcoholic strength is similar, but the fermentation stops and unfermented sugar inherently remains in the final wine, unlike in Amarone, where remaining sugar does not usually exceed 3 g/l [10].…”