Institute for Biotechnology and Bioengineering, Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal.
Food Microbiol. 2011 Aug;28(5):1048-53. doi: 10.1016/j.fm.2011.02.005. Epub 2011 Feb 27.
Earthy "off" aromas from wine and grape juice are highly detrimental to the production of quality grape products. These volatile compounds are produced on grapes by Botrytis cinerea, Penicillium expansum and/or a combination of P. expansum and B. cinerea strains. B. cinerea strains were isolated from different (a) vineyards in Spain and Portugal, (b) grape varieties (c) bunches (i.e., sound and botrytized) and (d) positions in the botrytized bunch (i.e., interior or exterior). A novel Headspace-Phase Microextraction (SPME) followed by Gas Chromatrography/Mass Spectrometry (GC-MS) dedicated to analyze geosmin, methylisoborneol (MIB), 1-octen-3-ol, fenchone and fenchol in grape broth medium was used. Approximately 50% of the B. cinerea strains induced detectable geosmin. One strain accumulated significant amounts of anisoles, demonstrating that this contamination might already occur in the vineyard. Strains from the interior of Cainho grape bunches induced more geosmin and hence it may be possible to reduce this volatile in wine by avoiding using these grapes in case of B. cinerea attack.
土壤样“异味”会极大地损害葡萄酒和葡萄汁的质量。这些挥发性化合物是由灰葡萄孢、扩展青霉和/或扩展青霉和灰葡萄孢菌株的组合在葡萄上产生的。灰葡萄孢菌株是从西班牙和葡萄牙不同的（a）葡萄园、（b）葡萄品种、（c）串（即完好的和感染贵腐菌的）和（d）感染贵腐菌的串的位置（即内部或外部）中分离出来的。一种新的顶空-固相微萃取（SPME），然后是气相色谱/质谱（GC-MS），专门用于分析葡萄汁培养基中的土臭素、甲基异莰醇（MIB）、1-辛烯-3-醇、葎草酮和葎草醇。大约 50%的灰葡萄孢菌株诱导出可检测到的土臭素。一株菌株积累了大量的苯甲醚，表明这种污染可能已经在葡萄园发生了。来自 Cainho 葡萄串内部的菌株诱导出更多的土臭素，因此，如果发生灰葡萄孢侵染，通过避免使用这些葡萄，有可能减少葡萄酒中的这种挥发性物质。
