Impact of Botrytis cinerea-infected grapes on quality parameters of red wine made from withered grapes

Jennifer M Kelly; Debra L Inglis; Lisa K Dowling; Gary Pickering

doi:10.1111/ajgw.12545

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Impact of Botrytis cinerea-infected grapes on quality parameters of red wine made from withered grapes

Journal article

Peer reviewed

Impact of Botrytis cinerea-infected grapes on quality parameters of red wine made from withered grapes

Jennifer M Kelly, Debra L Inglis, Lisa K Dowling and Gary Pickering

Australian Journal of Grape and Wine Research, Vol.28(3), pp.439-449

2022

DOI: https://doi.org/10.1111/ajgw.12545

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Abstract

appassimento-style wine

Botrytis cinereainfection

consumer preference

Ontario

sensory science

withered grape

yeast

Background and Aims: Modification of important odorants induced by Botrytis cinerea has been reported in dry red wine (Amarone) made from withered grapes, but the impact on wines produced in other regions remains to be elucidated. Methods and Results: Cabernet Franc grapes from Ontario were dried to 28.0 Brix and fermented with either non-botrytised grapes or a combination of non-botrytised and botrytised grapes (10% infection). The metabolites, including volatile compounds, were analysed and sensory evaluation including consumer preference were assessed. Gluconic acid, glycerol and acetic acid were significantly higher in the B. cinerea wines. Differences in some ethyl esters, isoamyl acetate and hexanol were observed between the Control and botrytised wines. These wines were differentiated by only one sensory attribute. A consumer preference test (n = 153) comparing liking scores of wines from this study to wines previously made from withered grapes fermented with an autochthonous yeast showed no difference in preference. Conclusions: Inclusion of 10% B. cinerea infection in wines vinified from withered Cabernet Franc grapes makes little chemical or sensory difference, suggesting culling at this infection rate may be unnecessary and does not negatively impact consumer liking. Significance of the Study: Red wine made from withered grapes may tolerate 10% botrytised fruit without adversely affecting consumer liking.

Details

Title: Impact of Botrytis cinerea-infected grapes on quality parameters of red wine made from withered grapes
Authors: Jennifer M Kelly (Author) - Brock University
Debra L Inglis (Author) - Brock University
Lisa K Dowling (Author) - Brock University
Gary Pickering (Corresponding Author) - University of the Sunshine Coast, Queensland, Sustainability Research Centre
Publication details: Australian Journal of Grape and Wine Research, Vol.28(3), pp.439-449
Publisher: Wiley-Blackwell Publishing Asia
DOI: 10.1111/ajgw.12545
ISSN: 1755-0238
Grant note: Canadian Grapevine Certification Network (ASC‐012) Natural Sciences and Engineering Research Council of Canada (NSERC 238872‐2012) Ontario Research Fund‐Research Excellence (ORF RE‐05‐038) Ontario Grape and Wine Research Inc
Organisation Unit: Sustainability Research Centre; University of the Sunshine Coast, Queensland
Language: English
Record Identifier: 99613606802621
Output Type: Journal article

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Collaboration types: Domestic collaboration; International collaboration
Web Of Science research areas: Food Science & Technology; Horticulture

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