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Induction of grape botrytization during withering affects volatile composition of Recioto di Soave, a “passito”-style wine

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Abstract

The influence of noble rot on the quality of Recioto di Soave, a “passito” sweet white wine, is greatly variable depending on the occurrence of favourable seasonal conditions for the mould infection. Botrytized wines were produced from grapes inoculated with conidia suspensions to evaluate the effects of noble rot on volatile compounds profile of Recioto di Soave wine. Different development stages of Botrytis cinerea and degree of grape withering were ascertained by must analysis. Several volatile components were involved in marked changes depending on the infection and grape withering level. Fruity esters, carbonyl compounds, phenols, lactones and acetamides greatly changed among botrytized wines. The results demonstrated that the level of B. cinerea infection and the degree of grape withering exert considerable influence on the volatile composition of this sweet wine. Strain-dependent effects were also preliminary ascertained. The process of induction of grape botrytization presented in this study could be recommendable for the industrial production of botrytized Recioto di Soave wine.

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This article does not contain any studies with human or animal subjects.

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Authors and Affiliations

  1. Centro per la Sperimentazione in Vitivinicoltura, Provincia di Verona, Servizio Agricoltura, via delle Pieve 64, 37029, Verona, San Pietro in Cariano, Italy

    Emanuele Tosi & Michela Azzolini

  2. Dipartimento di Biotecnologie, Università degli Studi di Verona, strada Le Grazie 15, 37134, Verona, Italy

    Marilinda Lorenzini, Sandra Torriani & Giacomo Zapparoli

  3. Wine Science Programme, School of Chemical Sciences, The University of Auckland, Private Bag 92019, Auckland, New Zealand

    Bruno Fedrizzi

  4. Unione Italiana Vini Soc. Coop., viale del Lavoro 8, 37135, Verona, Italy

    Fabio Finato & Michela Cipriani

Authors
  1. Emanuele Tosi
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  2. Michela Azzolini
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  3. Marilinda Lorenzini
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  4. Sandra Torriani
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  5. Bruno Fedrizzi
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  6. Fabio Finato
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  7. Michela Cipriani
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  8. Giacomo Zapparoli
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Corresponding author

Correspondence to Giacomo Zapparoli.

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Tosi, E., Azzolini, M., Lorenzini, M. et al. Induction of grape botrytization during withering affects volatile composition of Recioto di Soave, a “passito”-style wine. Eur Food Res Technol 236, 853–862 (2013). https://doi.org/10.1007/s00217-013-1943-8

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  • DOI: https://doi.org/10.1007/s00217-013-1943-8

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