Metabolic influence of Botrytis cinerea infection in champagne base wine.

摘要: Botrytis cinerea infection of grape berries leads to changes in the chemical composition and corresponding wine and, thus, affects quality. The metabolic effect Champagne base was investigated through a (1)H NMR-based metabolomic approach. Isoleucine, leucine, threonine, valine, arginine, proline, glutamine, γ-aminobutyric acid (GABA), succinate, malate, citrate, tartarate, fructose, glucose, oligosaccharides, amino derivatives, 2,3-butanediol, acetate, glycerol, tyrosine, 2-phenylethanol, trigonelline, phenylpropanoids must were identified by NMR spectroscopy contributed differentiations between healthy botrytized wines using multivariate statistical analysis such as principal component (PCA). Lowered levels valine derivative, but higher oligosaccharides main discriminant metabolites, demonstrating that caused fermentative retardation during alcoholic fermentation because metabolites responsible for differentiation are products. Moreover, several also indicated less behavior yeast wines. This study highlights approach better understanding comprehensive influences