Comparison of the volatile aroma components in noble rotted grape berries from two different locations of the Tokaj wine district in Hungary

Effects of Bunch Rot (Botrytis cinerea) and Powdery Mildew (Erysiphe necator) Fungal Diseases on Wine Aroma

“…This augmentative effect had already been observed in our previous study on the corresponding musts (Lopez Pinar et al, 2016). This observation is supported by findings of other groups showing that fruity lactones are amongst the most characteristic aroma components of Tokaji Aszú noble rot wines (Schreier et al, 1976; Miklosy and Kerenyi, 2004; Miklosy et al, 2004). This increase in lactone content might further explain the higher intensity rating of the peach-like/fruity attribute in BW in the course of the comparative aroma profile analyses between healthy and infected samples.…”

Botrytized wines – current perspectives

“…63,64 However, it is also a typical compound in some nonbotrytized wines such as flor sherry and fortified sweet wines such as Port. 65 Among heterocyclic compounds, beta-lactones (coconut) and gamma-lactones (peach and apricot) 20,59,61,64,66 were confirmed as key aroma compounds. The use of the gas chromatography/mass spectrometry/olfactometry technique has significantly contributed to the understanding of botrytized aroma character.…”

“…Earlier research showed that while the terpene content typically decreases in these wines, numerous hydroxy-, oxo-, and dicarboxylic acid esters, acetals, and lactones form, which are present in lower concentrations or absent in normal wines. [58][59][60][61] The first research on the chemical nature of botrytized aroma character focused mainly on heterocyclic odoriferous compounds. One of the first compounds identified as a key odorant in these wines was sotolon (4,5-dimethyl-3-hydroxy-2(5H)-furanone), having a sweetish, caramel, or nut taste.…”

Origins of Grape and Wine Aroma. Part 1. Chemical Components and Viticultural Impacts

“…One recent study suggests that, although no single γ-lactone was found at concentrations above its odor threshold, the lactones in combination may contribute to the aroma of wine through synergistic effects (Cooke et al 2009). In contrast, a separate study correlated γ-nonalactone levels with prune-like aromas in aged red wine (Pons et al 2008), and numerous studies have correlated γ-and δ-lactones with the aroma of botrytized wines from Sauternes (Bailly et al 2009), Barsac, Loupiac (Sarrazin et al 2007a), Campania (sweet Fiano wines) (Genovese et al 2007), and Hungary (Tokaji Aszú) (Miklósy and Kerényi 2004). As less is known about the origins of fatty acid derivatives compared to other grape-derived volatile compounds, further research is warranted to better understand their formation and contribution to wine aroma.…”