Vinification and Aroma Characteristic of Botrytized Grape

Teissèdre, Pierre-Louis; Donèche, Bernard

doi:10.1002/9781118569184.ch12

Cited by 2 publications

(2 citation statements)

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“…Nocturnal humidity, morning dew, and fog are required to stimulate infection. 3 These events are frequent in valleys and areas bordering rivers and lakes. 4 Moreover, suitable agronomic strategies including aeration and exposure of the bunches to light might be helpful to noble rot onset.…”

Section: Introductionmentioning

confidence: 99%

“…Noble rot development is a rare and desirable process that enhances grape quality under particular climatic and edaphic conditions, such as soils poor in nutrients, well drained, and with constant water availability. Nocturnal humidity, morning dew, and fog are required to stimulate infection 3 . These events are frequent in valleys and areas bordering rivers and lakes 4 .…”

Section: Introductionmentioning

confidence: 99%

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Destructive and non‐destructive early detection of postharvest noble rot (Botrytis cinerea) in wine grapes aimed at producing high‐quality wines

Modesti,

Alfieri,

Chieffo

et al. 2023

J Sci Food Agric

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BACKGROUNDBotrytis cinerea (Bc) is the causative agent of gray mold disease in wine grape bunches. Under particular climatic and edaphic conditions, typical of some wine regions, the grapes infected by this fungus can develop noble rot, the basic phenomenon for the production of sweet botrytized wines or some high‐quality dry wines, such as Amarone. The possibility of early detection of noble rot on plants and at postharvest is an interesting option for managing botrytized wines.RESULTSThe present work aimed at early detection of noble rot and monitoring its development, at postharvest, on Trebbiano wine grapes by means of destructive and non‐destructive analytical approaches (e.g., electronic nose and near‐infrared spectroscopy). The development of Bc led to substantial modifications in grape composition, including dehydration, biosynthesis, and accumulation of different compounds due to Bc metabolism, grape stress responses, or both. However, these modifications are appreciable, notably at advanced stages of infection. Consequently, a specific focus was to monitor the infection in the first 72 h post inoculation for testing, potentially through non‐destructive technologies, and to identify the real early stages of Bc development.CONCLUSIONThe destructive chemical analyses performed over the 16 monitored days confirmed what is widely reported in the literature regarding the metabolic/compositional changes that occur following the development of Bc. Moreover, non‐destructive technologies allowed us to identify the evolution of Bc, even at early stages of its presence. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%