| 要約: | Vidal noble rot wine was prepared using artificial inoculation and natural infection of Botrytis cinerea, and normal maturity of Vidal grapes as raw material. The aroma components and sensory characteristics of Vidal noble rot wine under different treatments were analyzed using HS-SPME combined with gas GC-MS and sensory evaluation. The results showed that the total contents of aroma components in the noble rot wine made from Vidal grapes artificially inoculated with B. cinerea (201.55 mg/L) were lower than those made from Vidal grapes naturally infected with B. cinerea (285.75 mg/L), and higher than that of wine made from normally matured Vidal grape (172.58 mg/L). The contents of alcohols, esters, acids and aldehydes showed the same trend. The aroma balance of noble rot wine made from Vidal grapes artificially inoculated with B. cinerea was higher. Its pineapple, pear, peach, caramel, and jam flavor characteristics were similar to those of noble rot wine made from Vidal grapes naturally infected with B. cinerea, but the citrus, apricot, and beeswax flavor characteristics were not as good as the latter. The study could provide theoretical basis for the aroma improvement, process innovation, and new product development of Vidal noble rot wine fermented by Vidal grapes artificially inoculated with B. cinerea from the eastern foot of Helan Mountain.
|
|---|
