Changes in Wine Aroma Composition According to Botrytized Berry Percentage: A Preliminary Study on Amarone Wine

Bruno Fedrizzi1, Emanuele Tosi2, Barbara Simonato3, Fabio Finato4, Michela Cipriani4, Giovanna Caramia3 and Giacomo Zapparoli3*

1Department of Chemical Science, University of Padova, Via Marzolo 1, IT-35131 Padova, Italy

2Center for Viticulture and Oenology, Province of Verona, Servizio Agricoltura,
Via delle Pieve 64, IT-37029 San Pietro In Cariano, Verona, Italy
3Department of Biotechnology, University of Verona, Strada Le Grazie 15, IT-37134 Verona, Italy
4Unione Italiana Vini, Viale del Lavoro 8, IT-37135 Verona, Italy

Article history:

Received March 8, 2010
Accepted December 8, 2010

Key words:

noble rot, Botrytis cinerea, botrytized wine, wine aroma, Amarone wine


The aim of this study is to evaluate the impact of Botrytis cinerea, a noble rot, on the aroma components of Amarone, a dry red wine produced from withered grapes. A comparative analysis of wines obtained from manually selected healthy and botrytized grapes was done. Aroma analysis revealed that most compounds varied significantly according to the percentage of botrytized berries utilized. Botrytized wines contained less fatty acids and more fruity acetates than healthy wines. A positive correlation between the content of N-(3-methylbutyl)acetamide, sherry lactone and an unidentified compound and the level of fungal infection was also observed. The results indicate that noble rot can significantly modify important aroma components of Amarone wine.


*Corresponding author: 
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