University of Zagreb University Computing Centre (SRCE) · 2011 · 36 citations · 24 references
Open access
AgricultureEnologyFood ScienceWine AnalysisWine ChemistryWine Quality ControlAroma CompoundsAroma DevelopmentAroma StabilityVolatile Aroma AnalysisVolatile Compound ProfilingWine Composition AnalysisAroma Compound AnalysisAroma Quality AnalysisAroma VariationFatty AcidsFungal Contributions To Wine AromaGrape HealthWine Aroma ChemistryWine Aroma Development
The aim of this study is to evaluate the impact of Botrytis cinerea, a noble rot, on the aroma components of Amarone, a dry red wine produced from withered grapes. A comparative analysis of wines obtained from manually selected healthy and botrytized grapes was done. Aroma analysis revealed that most compounds varied significantly according to the percentage of botrytized berries utilized. Botrytized wines contained less fatty acids and more fruity acetates than healthy wines. A positive correlation between the content of N-(3-methylbutyl)acetamide, sherry lactone and an unidentified compound and the level of fungal infection was also observed. The results indicate that noble rot can significantly modify important aroma components of Amarone wine.
24
Sequential enzymic hydrolysis of potentially aromatic glycosides from grape
Ziya Günata, Sylvaine Bitteur, Jean‐Marc Brillouet et al. · Carbohydrate Research · 1988 · 305 citations