Characterization of flavor profiles of wines produced with Coniella vitis-infected grapes by GC–MS, HPLC, and sensory analysis

Abstract

Grapevine white rot is a fungal disease that frequently occurs during the growing season, resulting in reduced fruit quality and severe yield losses. This work aimed to compare the differences in flavor profiles between wines made from different percentages of Coniella vitis-infected grapes by using FTIR spectrometer, sensory analysis, HS-SPME-GC–MS and HPLC-DAD. C. vitis infection significantly increased the soluble solids, glycerol and glucuronic acid contents, decreased the ethanol, malic and tartaric acid contents, altered the sensory characteristics of wines. Volatile phenolics, i.e., phenol, 4-ethylphenol and 4-ethylguaiacol, were the most significant difference volatile organic compounds of C. vitis infection, and methyl octanoate could be considered as an early marker of infection. C. vitis infection significantly increased most phenolic compounds contents and improved the antioxidant capacity of wine. This study would provide some new insights to understand the effect of grapevine white rot on characteristics flavor profiles of wines.