Researchers investigating the influence of fungal rot on the aromas of must and wine
(PHYSorg.com Chemistry)

Yoghurt, beer, bread and specialities such as tasty blue cheeses or good wine-special microorganisms and refining processes first produce the pleasant flavours and enticing aromas of many foodstuffs. Researchers at Friedrich-Alexander Universität Erlangen-Nürnberg (FAU) have now investigated the formation of rot in grapes and have shown that when this is caused by certain kinds of mould fungi, the resultant wine can have not only mouldy but also floral aromas. The researchers have published their results in the leading journals Frontiers in Chemistry and Food Chemistry.