Bunch rot and noble rot development were simultaneously instigated on healthy Vitis vinifera cv. Furmint bunches collected in the Tokaj wine region in Hungary. Bunches transferred into a growth chamber with controlled temperature and humidity exhibited symptoms of the two forms of botrytization. Berries exposed to noble rot-inducing conditions gradually dehydrated and showed higher level of soluble solids but less biomass of Botrytis cinerea in comparison with berries subjected to bunch rot. GC-MS analysis of volatile compounds produced by the berries revealed obvious differences in the emission of odorants between bunch rot and noble rot.

中文翻译：

---

束腐和贵腐的明显挥发性特征

在健康的葡萄树（Vitis vinifera cv）上同时诱使成群腐烂和贵族腐烂发展。在匈牙利的托卡伊葡萄酒产区收集的薄荷串。将束转移到具有受控温度和湿度的生长室中时，会表现出两种晶化形式的症状。与经受串腐的浆果相比，暴露于高贵的腐烂诱导条件下的浆果逐渐脱水并显示出较高的可溶性固形物含量，但灰葡萄孢的生物量却较低。浆果产生的挥发性化合物的GC-MS分析表明，串腐和贵腐之间散发的臭味明显不同。