Department of Chemistry and Pharmacy, Emil Fischer Center, Friedrich-Alexander-Universität Erlangen-Nürnberg, Schuhstrasse 9, 91052 Erlangen, Germany.
Hochschule Geisenheim University, Department of Microbiology and Biochemistry, Von-Lade-Strasse 1, 65366 Geisenheim, Germany.
Food Chem. 2016 Sep 15;207:251-60. doi: 10.1016/j.foodchem.2016.03.110. Epub 2016 Mar 30.
Botrytis cinerea and Erysiphe necator are among the most relevant fungi in viticulture. In order to deepen our knowledge about their potential impact on wine quality, their effects on the aroma character of the initial stage of wine production, i.e. the must were studied. The main aroma compounds were determined by gas chromatography-olfactometry (GC-O) and ranked according to their relative intensities by means of aroma extract dilution analysis (AEDA). Clear differences between healthy and infected samples were observed. Botrytis cinerea had a positive impact on fruity and floral notes while several earthy smelling compounds were developed as result of the infection. Unlike in previous studies, however, we did not observe any clear differences in the quantities of earthy-mushroom-like smelling substances as result of the infection process with Erysiphe necator.
灰葡萄孢菌和酿酒酵母属是葡萄栽培中最重要的真菌之一。为了更深入地了解它们对葡萄酒质量的潜在影响，研究了它们对葡萄酒生产初期香气特征的影响，即葡萄汁。通过气相色谱-嗅觉测量法（GC-O）确定了主要香气化合物，并通过香气提取物稀释分析（AEDA）根据相对强度对其进行了排序。健康和感染样本之间存在明显差异。灰葡萄孢菌对果香和花香有积极影响，而感染后则产生了几种泥土味化合物。然而，与之前的研究不同，我们没有观察到由于感染酿酒酵母属而导致的土腥味蘑菇状物质的数量有明显差异。
