Study on Effect of Botrytis cinerea Spore Inoculation on Wine Fermentation and Its Volatile Compounds

Abstract

Abstract: The effect of Botrytis cinerea spore inoculation on fermentation dynamics of wine were studied by inoculating Botrytis spores alone or together with commercial yeast D24 after different intervals, the sole inoculation of D24 as the control. The volatile compounds in the best sensory evaluated treatment (72 h interval between botrytis and yeast inoculation) were analyzed by gas chromatography-mass spectrometry and compared with the control. The results showed that B. cinerea spore inoculation has a negative effect on alcoholic fermentation; In the best treatment and the control sample, 47 and 43 kinds of volatile components are detected as 99.20% and 99.31% of the total peak area respectively, and the relative contents of volatile compounds have significant differences.

Key words: wine, volatile compounds, Botrytis cinerea, GC-MS

ZHANG Liang-Liang, ZHANG Wen, CHEN Shang-Wu, MA Hui-Qin. Study on Effect of Botrytis cinerea Spore Inoculation on Wine Fermentation and Its Volatile Compounds[J]. FOOD SCIENCE, 2008, 29(6): 259-263 https://doi.org/

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Study on Effect of Botrytis cinerea Spore Inoculation on Wine Fermentation and Its Volatile Compounds

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