Abstract
The enantiomeric ratio of chiral compounds is known as a useful tool to estimate wine quality as well as observe an influence of wine-producing technology. The incorporation of flow-modulated comprehensive two-dimensional gas chromatography in this type of analysis provides a possibility to improve the quality of results due to the enhancement of separation capacity and resolution. In this study, flow-modulated comprehensive two-dimensional gas chromatography was incorporated in enantioselective analysis to determine the influence of winemaking technology on specific features of botrytized wines. The samples included Tokaj essences (high-sugar wines), Tokaj botrytized wines and varietal wines (Furmint, Muscat Lunel, Lipovina) and wines maturated on grape peels. The obtained data was processed with hierarchic cluster analysis to reveal variations in composition and assess classification ability for botrytized wines. A significant difference between the samples was observed for the enantiomeric distribution of ethyl lactate and presence of monoterpene alcohols. The varietal wines were successfully separated from the other types, which showed more similar results and could be divided with additional parameters. We observed a correlation between the botrytized wines and the varietal wines fermented with grape skins. As to the essences produced from juice of botrytized grapes, the results were quite similar to those of the botrytized wines, even though monoterpenes were not detected in the extracts.
Highlights
The pleasant honey-like taste and unique fruit flavor of botrytized wines are the result of a specific winemaking technology, which includes overripe grapes infected by Botrytis cinerea
The results obtained through chiral analysis with flow-modulated comprehensive two-dimensional gas chromatography, show a significant difference between wine categories
It can be seen for the varietal wines and the botrytized wines, where dissimilarity is confirmed with hierarchic cluster analysis
Summary
The pleasant honey-like taste and unique fruit flavor of botrytized (noble rot) wines are the result of a specific winemaking technology, which includes overripe grapes infected by Botrytis cinerea. According to Schmitt-Kopplin et al [2], Botrytis infection initiates fermentation retardation of the yeast metabolomics activity during alcoholic fermentation of wine. The distinctive climate condition of Tokaj wine region (soil slopes of volcanic origin and surrounding wetlands) supports growth of Botrytis cinerea on grapes [3]. Tokaj essence is made as juice of botrytized berries obtained by gravitation during harvest season [4]. High sugar content (65 to 752 g/L) supports long term-fermentation resulting in 5–7% alcohol [5]. In the case of the botrytized wines, infected berries are picked up and macerated in grape must for one or two days. A ratio of noble-rotten grape to grape
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