Quantification of the Changes in Potent Wine Odorants as Induced by Bunch Rot (Botrytis cinerea) and Powdery Mildew (Erysiphe necator)
Lopez Pinar A, Rauhut D, Ruehl E, Büttner A (2017)
Publication Status: Published
Publication Type: Journal article
Publication year: 2017
Journal
Publisher: FRONTIERS MEDIA SA
Book Volume: 5
Journal Issue: 57
Abstract
Fungal infections are detrimental for viticulture since they may reduce harvest yield and wine quality. This study aimed to characterize the effects of bunch rot and powdery mildew on wine aroma by quantification of representative aroma compounds using Stable Isotope Dilution Analysis (SIDA). For this purpose, samples affected to a high degree by each fungus were compared with a healthy sample in each case; to this aim, the respective samples were collected and processed applying identical conditions. Thereby, the effects of bunch rot were studied in three different grape varieties: White Riesling, Red Riesling and Gewurztraminer whereas the influence of powdery mildew was studied on the hybrid Gm 8622-3. Analyses revealed that both fungal diseases caused significant changes in the concentration of most target compounds. Thereby, the greatest effects were increases in the concentration of phenylacetic acid, acetic acid and gamma-decalactone for both fungi and all grape varieties. Regarding other compounds, however, inconsistent effects of bunch rot were observed for the three varieties studied.
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Germany (DE)How to cite
APA:
Lopez Pinar, A., Rauhut, D., Ruehl, E., & Büttner, A. (2017). Quantification of the Changes in Potent Wine Odorants as Induced by Bunch Rot (Botrytis cinerea) and Powdery Mildew (Erysiphe necator). Frontiers in Chemistry, 5(57). https://dx.doi.org/10.3389/fchem.2017.00057
MLA:
Lopez Pinar, Angela, et al. "Quantification of the Changes in Potent Wine Odorants as Induced by Bunch Rot (Botrytis cinerea) and Powdery Mildew (Erysiphe necator)." Frontiers in Chemistry 5.57 (2017).
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