Enantiomer distribution of major chiral volatile organic compounds in botrytized grapes and wines

In this study, volatile organic compounds in healthy and botrytized grape berries, as well as highly botrytized wines (Tokaj selection essences) were characterized by solid phase microextraction followed by gas chromatography connected to mass spectrometry analysis. In total, more than 95 compounds were detected in uninfected grape berries, while botrytization significantly increased number of VOC in given grape variety. The number of detected compounds in Hungarian Tokaj selection essence (206) was doubled compare to Slovak ones. The identified compounds belong to various chemical classes such as higher alcohols followed by carbonyls, furans and terpenoids in grapes and esters of carboxylic acids as well alcohol in botrytized wines. Seven chiral compounds (α-terpineol, hotrienol, limonene, diethyl malate, 2,3–butanediol and whiskey lactones) were selected for further chiral separation. Botrytization influenced enantiomer ratio of studied terpenes in grapes of all varieties. The enantiomer distribution of α-terpineol was influenced by used wine processing technology.