Impact ofBotrytis cinerea‐infected grapes on quality parameters of red wine made from withered grapes

Abstract

Background and Aims: Modification of important odorants induced by Botrytis cinerea has been reported in dry red wine (Amarone) made from withered grapes, but the impact on wines produced in other regions remains to be elucidated. Methods and Results: Cabernet Franc grapes from Ontario were dried to 28.0 Brix and fermented with either nonbotrytised grapes or a combination of non-botrytised and botrytised grapes (10% infection). The metabolites, including volatile compounds, were analysed and sensory evaluation including consumer preference were assessed. Gluconic acid, glycerol and acetic acid were significantly higher in the B. cinerea wines. Differences in some ethyl esters, isoamyl acetate and hexanol were observed between the Control and botrytised wines. These wines were differentiated by only one sensory attribute. A consumer preference test (n = 153) comparing liking scores of wines from this study to wines previously made from withered grapes fermented with an autochthonous yeast showed no difference in preference. Conclusions: Inclusion of 10% B. cinerea infection in wines vinified from withered Cabernet Franc grapes makes little chemical or sensory difference, suggesting culling at this infection rate may be unnecessary and does not negatively impact consumer liking. Significance of the Study: Red wine made from withered grapes may tolerate 10% botrytised fruit without adversely affecting consumer liking.

Consumer acceptance of sweet wines andpiquettesobtained by the adaptation of Ancient Wine‐making Techniques

“…The results of the ANOVA based on overall liking scores of the three identified clusters for the consumer acceptance test coincide qualitatively with the results reported in the literature by Kelly et al (2022). These authors also found a cluster named “likes everything” (dominated by females 52%), and the two other clusters were dominated by a preference for one of the tasted wines.…”

“…In particular, previous research yielded several styles of wines obtained following different Roman protocols (Harutyunyan et al, 2022). Their appreciation may be similar to wines produced from overripe grapes (Sancho‐Galán, Amores‐Arrocha, Palacios, & Jiménez‐Cantizano, 2022), raisins (Ruiz‐Bejarano, Durán‐Guerrero, Castro, Barroso, & Rodríguez‐Dodero, 2020), withered grapes (Tomasi et al, 2021; Zapparoli et al, 2018), or partially dehydrated grapes (Kelly et al, 2018; Kelly, Inglis, Dowling, & Pickering, 2022; Kelly, Inglis, & Pickering, 2020). However, the wine production techniques and grapes reported in these works differ from the recreated ancient wines described by Harutyunyan et al (2022).…”