Effect of Cap Management Technique on the Concentration of Proanthocyanidins in Muscat Bailey A Wine

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概要

• 論文の詳細を見る

• The concentrations of proanthocyanidins (PAs) were measured during red winemaking. In Cabernet Sauvignon (CS), PA concentration during maceration increased with increasing alcohol concentration and became constant after reaching a maximum. In contrast, in Muscat Bailey A (hybrid: Muscat Hamburg × Bailey, MBA), PA concentration increased, reached a maximum, and then decreased rapidly to below 20 mg catechin equivalent (CAE)/L. PA concentration was affected by the cap management method (submerged and punched down) and pressing. The decrease in PA concentration was suppressed in the submerged method compared to the punched down method. The final PA concentration in the submerged method was higher than that in the punched down method. Early pressing resulted in reduction on the rate of loss of PA.

• 2012-03-01

著者

• Okuda Tohru

  Laboratory Of Biofunctional Science The Institute Of Enology And Viticulture University Of Yamanashi

• Matsudo Toshihide

  Laboratory Of Biofunctional Science The Institute Of Enology And Viticulture University Of Yamanashi

• Ono Keiko

  Laboratory Of Biofunctional Science The Institute Of Enology And Viticulture University Of Yamanashi

• Ichikawa Marie

  Laboratory Of Biofunctional Science The Institute Of Enology And Viticulture University Of Yamanashi

• Hisamoto Masashi

  Laboratory Of Biofunctional Science The Institute Of Enology And Viticulture University Of Yamanashi

関連論文

• Flow-Injection Determination of L-Histidine with an Immobilized Histidine Oxidase from Brevibacillus borstelensis KAIT-B-022 and Chemiluminescence Detection
• Concentrations of BSA-Binding Proanthocyanidins in Red Wines Produced in Japan
• Effect of Cap Management Technique on the Concentration of Proanthocyanidins in Muscat Bailey A Wine

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