The Making And Quality Analysis Of Noble-rot Wine From Artificially Botrytized Chardonnay Grapes

In this work, the artificially botrytized grape infected by botrytis spp. were used to make noble-rot wine, the quality and the characteristics of the wine were studied to provide the theory and data support for its application and popularization. The excellenct Chardonnay grape which are elaborated by spraying Botrytis cinerea suspension were in the vineyard belonged to Xixiaking of state Farm in Ningxia Chateau Yuquan Company. The grapes were havested in september, 2014, when the residual sugar of grapes reach 300 g/L.The first and second pressed juice of botrytized grapes were made the artificially noble-rot wine srespectively using 5L and 10 L smaller containers, while the dry white wine made from normal harvested and sweet wines produced by delayed harvested grape was the comparisons.In April of the next year, the conventional physical and chemical indicators were analysed, the indicators which related to wine color were detected by spectroscopy, while the aroma compounds were qualitative and quantitative analyzed by solid phase microextraction-gas chromatography-mass spectrometer(SPME-GC-MS). Meanwhile, the aromatic and sensory character analysis were described and evaluated by the trained tasting group, eventually, the relationships between the significant aroma characteristics and aroma compounds were explored. The results shows:(1) The conventional physical and chemical indicators of artificially botrytized wine were met the wine standard GB15037-2006 in the People’s Republic of China, and the wine color and its stability were enhanced because of the increase of total phenolics in artificially botrytized wine.(2) The aromatical compounds were much richer in artificially botrytized wine than in control one, and esters, fatty acids, norisoprenoldes, furan compounds, sulfur compounds,lactones, benzene derivatives, phenolic acid derivatives, volatile phenols and 2-nonanone were increased at different degrees in artificially noble-rot wine when compared to the control one. In addtion, ethyl isovalerate, 2-methylsulfanyl-hexanol, ethyl paraben and 2-nonanone were unique in wine made from artificial botrytized grape.(3) The aromatical characters were much more complex in artificially botrytized wine than in control one, dry apricot and cream were enhanced except the typical aroma such as citrus and caramel.(4) the partial least square regression revealed that dry apricot attributes were mainly contributed by varietal aroma components, particularly, thiols, C13-norisoprenoldes,lactones,2-nonanone,terpenols and phenolic acid derivatives. While cream attributes came from the joint contribution of varietal(e.g. Lactones, phenolic acid derivatives, 2-nonanone,funans,volatile phenols, thiols) and fermentive(esters and fatty acids) aroma components, in addition to C6 compounds and C13-norisoprenoldes which played negative roles on cream.(5) Therefore, the wine produced from the grape, which processed by artificially spraying Botrytis cinerea suspension, had the most complex aroma profile and pure flavor,and the technique of making sweet wine from artificial botrytized grape had application feasibility.