title: Aroma compounds and characteristics of noble-rot wines of Chardonnay grapes artificially botrytized in the vineyard.
abstract: Aroma characteristics and their impact volatile components of noble-rot wines elaborated from artificial botrytized Chardonnay grapes, obtained by spraying Botrytis cinerea suspension in Yuquan vineyard, Ningxia, China, were explored in this work. Dry white wine made from normal-harvested grapes and sweet wine produced from delay-harvested grapes were compared. Wine aromas were analysed by trained sensory panelists, and aroma compounds were determined by SPME-GC-MS. Results indicated that esters, fatty acids, thiols, lactones, volatile phenols and 2-nonanone increased markedly in noble-rot wines. In addition to typical aromas of noble-rot wines, artificial noble-rot wines were found to contain significant cream and dry apricot attributes. Partial Least-Squares Regression models of aroma characteristics against aroma components revealed that non-fermentative odorants were the primary contributor to dry apricot attribute, especially, thiols, C13-norisoprenoids, lactones, terpenols and phenolic acid derivatives, while cream attribute was dependent on both fermentative and non-fermentative volatile components.
authors.affiliation: College of Enology, Northwest A&F University, Yangling 712100, China.
authors.forename: Xing-Jie
authors.initials: XJ
authors.lastname: Wang
authors.affiliation: College of Enology, Northwest A&F University, Yangling 712100, China; Shaanxi Engineering Research Center for Viti-Viniculture, Yangling, Shaanxi 712100, China. Electronic address: taoyongsheng@nwsuaf.edu.cn.
authors.forename: Yong-Sheng
authors.initials: YS
authors.lastname: Tao
authors.affiliation: College of Food Science and Pharmaceutical Science, Xinjiang Agriculture University, Urumqi 830052, China.
authors.forename: Yun
authors.initials: Y
authors.lastname: Wu
authors.affiliation: College of Enology, Northwest A&F University, Yangling 712100, China; Xixiaking of State Farm in Ningxia Chateau Yuquan Co., LTD, Yinchuan 750104, China.
authors.forename: Rong-Yan
authors.initials: RY
authors.lastname: An
authors.affiliation: College of Enology, Northwest A&F University, Yangling 712100, China.
authors.forename: Zhuo-Ya
authors.initials: ZY
authors.lastname: Yue
mesh_terms: D020171:Botrytis; D002681:China; D000069599:Crop Production; D005285:Fermentation; D005511:Food Handling; D008401:Gas Chromatography-Mass Spectrometry; D012903:Smell; D027843:Vitis / Q000382:microbiology; D055549:Volatile Organic Compounds / Q000032:analysis*; D014920:Wine / Q000032:analysis*
chemical_list: D055549:Volatile Organic Compounds
keywords: 2-Nonanone (PubChem: 13187); 3-Methyl-3-sulfanyl butanol (PubChem: 520682); 3-Sulfanylhexanol (PubChem: 521348); Artificially botrytized grapes; Botrytis cinerea; Ethyl 4-hydroxybenzoate (PubChem: 8434); Ethyl isovalerate (PubChem: 7945); Isopentanoic acid (PubChem: 3085367); Partial Least-Squares Regression (PLSR); Phenyl acetic acid (PubChem: 999); Sensory analysis; Wine aroma; α-Terpineol (PubChem: 17100); γ-Decalactone (PubChem: 12813); γ-Nonalactone (PubChem: 7710)