Sour rot on White Riesling grapes increased oBrix, glucose to fructose ratio, titratable acidity, tartaric acid, glycerol and glu-conic acid while reducing berry weight. Sour rot did not influence pH, acetic acid, ethanol or laccase activity. Two classes of grape aroma components, potentially volatile terpenes (PVT) and free volatile ter-penes (FVT), were not influenced by sour rot. However, quantitative differences in selected free aroma compounds between 'clean' and rot-degradated fruit were observed. Rot reduced free geraniol, nerol, and linalool concentrations, while increasing trans-furan linalool oxide, benzyl alcohol, 2-phenylethanol, 2-methyl-1-propanol, and 3-methyl-1-bu-tanol.
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Zoecklein et al. (2000) studied this question.
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