Comparison of volatiles in noble-rotten and healthy grape berries of Tokaj

Comparison of Different Categories of Slovak Tokaj Wines in Terms of Profiles of Volatile Organic Compounds

“…Conversely, Tokajské samorodné and Tokaj selections expressed a higher number of furanoid and pyranoid compounds, volatile phenols, and volatile acids. The most abundant groups in investigated wine samples were esters, terpenoids, and higher alcohols and furanoids, which is different to our previous study focused on healthy grape berries or botrytized raisins, where higher alcohols and carbonyls represented the dominant groups of VOC profiles [4,5]. Varietal wines showed a higher total concentration of volatile compounds compared to botrytized ones (average value 62.7 mg•L −1 versus 49.4 mg•L −1 in Tokajské samorodné and 50.2 mg•L −1 in Tokaj selections).…”

“…Fresh, healthy grapes contain only trace concentrations of a limited number of esters [23,24], while the ester profile of noble-rotten berry is much more diversified. Dominant esters of noble-rotten raisins are ethyl 2-phenylacetate, 2-phenylethyl acetate, ethyl octanoate, and hexyl acetate [4,5]. Typical fermentative wine esters (ethyl hexanoate, octanoate, and decanoate) were dominant in all studied wine samples but their concentrations in Tokaj special wines were significantly lower compared to varietal ones (probably due to acidic hydrolysis of esters during long-term wine aging).…”

“…The most important was for higher alcohols-2-ethylhexanol, phenylmethanol, and 2-phenylethanol, defined the differences between varietal wines and botrytized wines. Noble-rotten grape berry is characterized by a miscellaneous profile of carbonyl compounds, which are present at relatively high concentrations [4,5]. However, carbonyl profiles of grape must are significantly reduced during the winemaking process.…”

“…From the total number of dominant C7-C9 carbonyls identified in noble-rotten raisin, only 2-phenylacetaldehyde, benzaldehyde, and 1phenylethanone remained dominant in Tokaj selections. These compounds were previously In order to consider the influence of noble-rotten raisins and uninfected grape berries on the VOC profile of investigated wines, obtained results were compared to our previous work [4]. Uninfected grape berries and noble-rotten raisins are characterized by higher concentration of C6-C8 alcohols (1-octen-3-ol, 1-octanol, 2-octanol, 3-octanol, 1-hexanol, 2-ethylhexanol, 2-phenylethanol, phenylmethanol) [4,5,9,10,22].…”

“…The absolute lack or only the trace concentrations of unbranched C6-C10 volatile acids is typical for healthy grapes [4,23,25]. On the contrary, their concentration in noble-rotten raisin is slightly higher.…”