Effect of Botrytis cinerea Activity on Glycol Composition and Concentration in Wines

The content of 2,3-butanediol ((R,R) and meso isomers) and 1,2-propanediol in grape berries and “liquid samples” (all non-berry extracts) from the Tokaj wine region of Hungary was investigated. Our aim was to find out how the activity of Botrytis cinerea influences the concentrations of these compou...

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Bibliographic Details
Published in:Fermentation (Basel) 2023-05, Vol.9 (5), p.493
Main Authors: Antal, Eszter, Kállay, Miklós, Varga, Zsuzsanna, Nyitrai-Sárdy, Diána
Format: Article
Language:English
Subjects:
1,2-propanediol
Authenticity
Berries
Botrytis cinerea
Chromatography
Fermentation
Fruits
Isomers
levo-2,3-butanediol
meso-2,3-butanediol
Metabolism
Solid phase methods
Stereoisomers
Vitaceae
VOCs
Volatile organic compounds
Wines
Yeast
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Summary:The content of 2,3-butanediol ((R,R) and meso isomers) and 1,2-propanediol in grape berries and “liquid samples” (all non-berry extracts) from the Tokaj wine region of Hungary was investigated. Our aim was to find out how the activity of Botrytis cinerea influences the concentrations of these compounds compared with healthy grapes. Based on the measured concentrations, we can make a distinction between healthy berries and noble, rotted, so-called aszú berries. We also investigated if there is a difference between finished aszú wines and liquids intended for aszú production. We wanted to investigate the amount and distribution of the stereoisomers of 2,3-butanediol and their proportions. The results of the HS-SPME-GC-FID analysis of the samples showed significant differences in the 2,3-butanediol content between healthy and botrytised, aszú berries and between liquid samples for aszú production and aszú wines. In the berry samples, meso-2,3-butanediol could not be detected, whereas in the liquid samples, we found good amounts of this isomer. This may be due to the fact that the appearance of the meso form of 2,3-butanediol is a consequence of alcoholic fermentation. Significant differences were found between wines from healthy grapes and wines from botrytised grapes in terms of the levo-2,3-butanediol content, so that from an analytical point of view, a difference can be made between wines from healthy and botrytised grapes. No significant differences were found between berry and liquid samples in terms of 1,2-propanediol concentrations during our tests.
ISSN:2311-5637
2311-5637
DOI:10.3390/fermentation9050493