Distinct Volatile Signatures Of Bunch Rot And Noble Rot

Bunch rot and noble rot development were simultaneously instigated on healthy Vitis vinifera cv. Furmint bunches collected in the Tokaj wine region in Hungary. Bunches transferred into a growth chamber with controlled temperature and humidity exhibited symptoms of the two forms of botrytization. Berries exposed to noble rot-inducing conditions gradually dehydrated and showed higher level of soluble solids but less biomass of Botrytis cinerea in comparison with berries subjected to bunch rot. GC-MS analysis of volatile compounds produced by the berries revealed obvious differences in the emission of odorants between bunch rot and noble rot.