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

Full description

Bibliographic Details
Main Authors: Bruno Fedrizzi, Giovanna Caramia, Michela Cipriani, Fabio Finato, Barbara Simonato, Emanuele Tosi, Giacomo Zapparoli
Format: Article
Language:English
Published: University of Zagreb Faculty of Food Technology and Biotechnology 2011-01-01
Series:Food Technology and Biotechnology
Subjects:
Online Access:http://hrcak.srce.hr/file/111631