Autori: Camelia Diguta, Stefana Jurcoane, Claudine Charpentier, Florentina Radoi Matei, Nicoleta Ciocarlie
Editorial: Roumanian Biotechnological Letters, 11 (3), p.703 – 2711, 2006.
After 1999, the white and red wines from France presented an earth-mold taste „musty-earthy” associated with the development of moulds more or less visible on grapes.
The aim of this study was the influence of different factors (copper, the nature of the nitrogen source, linoleic acid and ergosterol) on the development of Penicillium sp. and Botrytis sp. (isolated or in association) and on the production of the „musty-earthy” odor. If this odor were perceived, the extraction of the substances responsible for musty-earthy taste (geosmin, 2-methylisoborneol) was carried out and the compounds identified by gas chromatography coupled with the mass spectrometry.
Cuvinte cheie: wine quality, geosmin, Botrytis sp., Penicillium sp.