Vinification and Aroma Compounds Analysis of Noble-rot Wine from Artificially Botrytized Rose Honey Grapes

This study used Rose Honey grapes as raw materials. In order to evaluate the feasibility of winemaking process of botrytized wines,Botrytis infection was used in this study to get the botrytized wines brewing process. In this study,Botrytis cinerea strain was isolated from cinerea-infected Summer Black Grape fruits. The strain was identified as Botrytis cinerea by morphological and molecular identification methods. The Rose Honey grape was artificially inoculated by spraying spore suspension,which was used for making the artificial noble-rot wine. Analysis of aroma components of artificial noble rot wine by HS-SPME-GC-MS. 42 kinds of volatile components were detected in the artificial noble-rot wines,and 29 kinds of volatile components were detected in the control. The analysis of key aroma compounds of wines suggested that Rose Honey artificial noble-rot wine contained more kinds of esters and aldehyde ketones compounds,with typical aroma components,richer and more complex aroma characteristics.