Caracterização de Phytophthora e sua patogenidade à pupunha (Bactris gasipaes).

Resumo 27

Correlating Noble Rot Infection of Garganega Withered Grapes with Key Molecules and Odorants of Botrytized Passito Wine

Experimental passito wines with dierent percentages of naturally noble-rotten grapes of the Garganega variety were analyzed to evaluate key molecules and odorants related to the typical aroma and sensory profile of botrytized passito wine. Remarkable changes in the concentration of 1-octen-3-ol, 4-terpineol, benzaldehyde, N-(3-methylbutyl)acetamide, and sherry lactone 1 and 2 were observed between sound and noble-rotten wines. Wines were perceived to be dierent for floral, honey, figs, apricot, and caramel scents. By partial least square regression these descriptors were well correlated to samples. An important positive contribution of sherry lactones, N-(3-methylbutyl)acetamide, vanillin, benzaldehyde, and -butyrolactone to honey, apricot, and caramel was observed. It is conceivable that oxidative eects of Botrytis cinerea infection play an important role in the genesis of these chemical and sensory aroma markers. This study provides a predictive tool for winemakers that use natural grape withering to produce wines whose aroma profile is not standardized due to the seasonal variation of noble rot incidence

Primeiro relato da podridão da estipe da pupunheira, causada por Phytopthora palmivora, no Estado do Paraná.

Phytophthora palmivora foi isolado de plantas de pupunheira (Bactris gasipaes) com sintomas de podridão da estipe, no Paraná, em 2002. Testes de patogenicidade e o subseqüente reisolamento do fungo confirmaram a hipótese de que P. palmivora é o agente causal da podridão do estipe. Este é o primeiro relato de P. palmivora causando podridão do estipe na pupunheira no estado do Paraná

A HS-SPME/GC-MS method to analyse off-flavours in Italian marc distillates (Grappa).

A HS-SPME/GC-MS method to analyse off-flavours in Italian marc distillates (Grappa)

Sulfur compounds in still and sparkling wines and in Grappa: analytical and technological aspects

Grape products are really important in the cultural and dietary Italian traditions. Oenological products have been largely studied since the early ’70s, even if the lack of biochemical and microbiological knowledge and poor sensitivity of the analytical techniques prevent from carrying on a deep studies on sulfur compounds. The topic discussed in the present work is the development of HS-SPME/GC-MS methods to quantify fermentative sulfur compounds (i.e. molecules produced both by yeast metabolisms from amino acidic precursors and via chemical reactions from other sulfur compounds) and the following application of these procedures on still wines, sparkling wines and distillates (e.g. Italian Grappa). 13 and 10 sulfur compounds were quantified in still and sparkling wines and Grappas, respectively. Influence of variety, aging, yeast strain and other technological practices on the level of these fermentative sulfur compounds was also investigated