%0 Journal Article %A R. A. Flath %A R. R. Forrey %A A. D. King, Jr. %T Changes Produced by Botrytis Cinerea Pers. in Finished Wines %D 1972 %R 10.5344/ajev.1972.23.4.159 %J American Journal of Enology and Viticulture %P 159-164 %V 23 %N 4 %X Lyophilized Botrytis cinerea Pers. mycelium was added to three varietal white wines: Sauvignon blanc, French Colombard, and Thompson Seedless. Changes in headspace composition with time were monitored by gas chromatography (GC). Three components (acetaldehyde, l-,l-diethoxyethane, and 2,4,5-trimethyl-1,3-dioxolane) underwent major increases in concentration, while a number of other compounds changed in concentration to lesser extents. Thirty-five headspace constituents were identified by GC-mass spectrometry. Compositional changes were shown to be dependent upon the presence of viable mycelium in the wine samples; heat-inactivated mold caused no corresponding aroma changes. %U https://www.ajevonline.org/content/ajev/23/4/159.full.pdf