Botrytized wines maceration

FIGURE 6.4 Course of alcoholic fermentation and evolution of the yeast populations during spontaneous fermentation of Tokaji Aszu. Botrytized berries were macerated with fermenting must (A) or dry wine (B) (Magyar, 2010). 

Due to the long maceration on skin, red wines are particularly rich in phenolic compounds, having higher antioxidant capacity and also higher resveratrol content than white wines. Of the high number of studies on this field, only a few focused on the botrytized white wines. 

In a survey of commercial wines from the South of France, levels of pallidol and viniferin have been reported. Viniferin was found to be present in red and botrytized sweet white wines with levels between 0.1 and 1.63 mg/L. Pallidol was not found in dry and sweet white wines but only in wines made by maceration with stems, with levels between 0.38 and 2.22 mg/L (Landrault et al. 2002). 

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