Quantification of the Changes in Potent Wine Odorants as Induced by Bunch Rot () and Powdery Mildew ().

Fungal infections are detrimental for viticulture since they may reduce harvest yield and wine quality. This study aimed to characterize the effects of bunch rot and powdery mildew on wine aroma by quantification of representative aroma compounds using Stable Isotope Dilution Analysis (SIDA). For this purpose, samples affected to a high degree by each fungus were compared with a healthy sample in each case; to this aim, the respective samples were collected and processed applying identical conditions.

Effects of Bunch Rot () and Powdery Mildew () Fungal Diseases on Wine Aroma.

This study aimed to characterize the effects of bunch rot and powdery mildew on the primary quality parameter of wine, the aroma. The influence of these fungal diseases was studied by comparative Aroma Extract Dilution Analyses (AEDA) and sensory tests. The effect of bunch rot was investigated on three grape varieties, namely White Riesling, Red Riesling and Gewürztraminer and that of powdery mildew on the hybrid Gm 8622-3; thereby, samples were selected that showed pronounced cases of infection to elaborate potential currently unknown effects.

Effects of Botrytis cinerea and Erysiphe necator fungi on the aroma character of grape must: A comparative approach.

Botrytis cinerea and Erysiphe necator are among the most relevant fungi in viticulture. In order to deepen our knowledge about their potential impact on wine quality, their effects on the aroma character of the initial stage of wine production, i.e.