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On formation of glycerin by Botrytis cinerea on grapes and wine must as well as the glycerin content of choice wines made from grapes and dry grapes

On formation of glycerin by Botrytis cinerea on grapes and wine must as well as the glycerin content of choice wines made from grapes and dry grapes

Wein Wissenschaft 19(1): 12-20

The glycerine content of musts made from grapes attacked by Botrytis can be as high as 9.2 g/l, where-as musts from healthy grapes do not contain glycerine as a rule. Alcoholic fermentation of musts from Botrytis-attacked grapes has been stated to yield more glycerine than alcoholic fermentation of healthy grape-musts, but this could not be confirmed. The average values of 24 choice wines, wines made from choice grapes and wines made from choice dry grapes were 16, 20 and 25 g/l respectively. Maximum glycerine value recorded was 34.8 g/l. Glycerine formation by Botrytis cinerea in musts declines with increasing pH and rises with increasing sugar level. Botrytis does not form glycerine when placed in a synthetic culture medium in which tartaric-, malic-,or gluconic-acids form the only source of C. The organism can form glycerine from both dihydroxyacetone and glycerine aldehyde. The organism creates glycerine in the same way when living as a saprophyte as it does in living tissue.

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