TY - JOUR T1 - Changes Produced by Botrytis Cinerea Pers. in Finished Wines JF - American Journal of Enology and Viticulture JO - Am J Enol Vitic. SP - 159 LP - 164 DO - 10.5344/ajev.1972.23.4.159 VL - 23 IS - 4 AU - R. A. Flath AU - R. R. Forrey AU - A. D. King, Jr. Y1 - 1972/01/01 UR - http://www.ajevonline.org/content/23/4/159.abstract N2 - 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. ER -