The origin of the particular aroma of noble rot wines: various fungi contribute to the development of the aroma profile of botrytised grape berries

The origin of the particular aroma of noble rot wines: various fungi contribute to the development of the aroma profile of botrytised grape berries

During noble rot (NR), B. cinerea, together with other filamentous fungi and yeasts, play a role in developing the unique aromatic profile of botrytised wines. To gain more insight into the latter, we generated metatranscriptomic data representing the four NR stages (I-IV) from the Tokaj wine region...

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Bibliographic Details
Main Authors: Ádám István Hegyi, Margot Otto, József Geml, Júlia Hegyi-Kaló, Adrienn Geiger, Richárd Golen, Adrienn Gomba-Tóth, Kálmán Zoltán Váczy
Format: Article
Language:English
Published: International Viticulture and Enology Society 2023-08-01
Series:OENO One
Subjects:
botrytised wines
wine aromas
metatranscriptomic analyse
filamentous fungi
noble rot stages
Online Access:https://oeno-one.eu/article/view/7314

Internet

https://oeno-one.eu/article/view/7314

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