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首页> 外文期刊>Acta Horticulturae >Characterisation of some mushroom and earthy off-flavours found in wine made from ripe rot affected grapes
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Characterisation of some mushroom and earthy off-flavours found in wine made from ripe rot affected grapes

机译：用腐烂成熟的葡萄酿造的葡萄酒中发现的一些蘑菇味和泥土味

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摘要

Ripe rot of grapes caused by the fungus CoIIetotrichum acutatum is a subtropical fungal bunch rot disease that results in the formation of off-flavours in wine. The chemical natures of the off flavours have not been fully characterised. The aim of this study was to identify and quantify some of the volatile compounds potentially responsible for mushroom or earthy odours in wine made from grapes infected with C. acutatum and investigate possible methods of amelioration. Cabernet Sauvignon wines were vinified from healthy and ripe rot affected grapes sourced from the Hastings Valley, NSW. These wines were analysed by headspace-solid-phase micro-extraction-gas chromatography-mass spectrometry (HS-SPME-GC-MSJ. Geosmin, 1-octen-3-ol, l-octen-3-one, and 2-methylisoborneol (MIB) were significantly higher in wines (P<0.05) made from ripe rot affected grapes than wines made from apparently disease-free, healthy grapes. MIB concentration in wines made from ripe rot affected grapes was higher than its reported sensory perception threshold. This suggests that MIB may contribute to the off-flavours found in wines made from ripe rot affected grapes. The fining agents, polyvinylpolypyrrolidone (PVPP), carbon and bentonite, were investigated at two concentrations for remediation of wines affected by ripe rots. All fining agent significantly reduced Geosmin, l-octen-3-ol, l-octen-3-one concentrations in affected wine but had no impact on the concentration of MIB.
机译：由真菌CoIIetotrichum acutatum引起的葡萄成熟腐烂是一种亚热带真菌束腐烂病，会导致酒中异味的形成。异味的化学性质尚未完全表征。这项研究的目的是鉴定和定量一些由潜在感染葡萄球菌感染的葡萄制成的葡萄酒中可能引起蘑菇味或泥土味的挥发性化合物，并研究可能的改善方法。赤霞珠葡萄酒采用健康和成熟的，受腐烂影响的葡萄酿制而成，这些葡萄来自新南威尔士州黑斯廷斯谷。通过顶空-固相微萃取-气相色谱-质谱法（HS-SPME-GC-MSJ。Geosmin，1-辛烯-3-醇，l-辛烯-3-酮和2-甲基异冰片酚）分析了这些葡萄酒成熟腐烂的葡萄酿造的葡萄酒中的MIB（P <0.05）明显高于无病，健康的葡萄酿造的葡萄酒（MIB），成熟腐烂的葡萄酿造的葡萄酒中的MIB浓度高于报道的感官知觉阈值。这表明，MIB可能会导致成熟腐烂的葡萄酿制出的葡萄酒产生异味，并研究了两种浓度的澄清剂，聚乙烯基聚吡咯烷酮（PVPP），碳和膨润土，以修复受到成熟腐烂的葡萄酒。剂显着降低了受影响酒中的Geosmin，l-辛烯-3-醇，l-辛烯-3-酮浓度，但对MIB浓度没有影响。

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