Abstract
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.
- Copyright 1972 by the American Society for Enology and Viticulture
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Vol 23 Issue 4
