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首页> 美国卫生研究院文献>Frontiers in Chemistry >Quantification of the Changes in Potent Wine Odorants as Induced by Bunch Rot (Botrytis cinerea) and Powdery Mildew (Erysiphe necator)
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Quantification of the Changes in Potent Wine Odorants as Induced by Bunch Rot (Botrytis cinerea) and Powdery Mildew (Erysiphe necator)

机译：定量分析束腐烂（Botrytis cinerea）和白粉病（Erysiphe necator）引起的葡萄酒中臭味的变化

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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 Gewürztraminer 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 γ-decalactone for both fungi and all grape varieties. Regarding other compounds, however, inconsistent effects of bunch rot were observed for the three varieties studied.
机译：真菌感染对葡萄栽培有害，因为它们可能会降低收成和葡萄酒品质。这项研究旨在通过使用稳定同位素稀释分析（SIDA）定量代表性的香气化合物来表征串腐和白粉病对葡萄酒香气的影响。为此，将每种真菌高度感染的样品与健康样品进行比较；为此目的，在相同条件下收集并处理各个样品。因此，研究了三种不同葡萄品种的串腐效应：白雷司令，红雷司令和Gewürztraminer，而白粉病对杂种Gm 8622-3的影响进行了研究。分析表明，两种真菌疾病都会导致大多数目标化合物的浓度发生重大变化。因此，最大的影响是真菌和所有葡萄品种的苯乙酸，乙酸和γ-癸内酯浓度的增加。然而，对于其他化合物，在研究的三个品种中观察到束腐效应不一致。

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