Effect of Botrytis cinerea Cell Autolyzates on Wine : Application of Botrytis cinerea in Wine Making (II)

概要

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The effect of Botrytis cinerea in the making of noble wine was investigated. In particular, the effect of B. cinerea cells during the fermentation was examined, using a concentrated grape must contating botrytised Koshu grape must macerated with (a) or without (b) B. cinerea cells. The wines were bottled after alcoholic fermentation with Saccharomyces cerevisiae, and compared : wine A (from grape must a) showed a greater increment in glycerin, diethyl esters, free sulfur dioxide and sulfurous amino acids during againg than wine B (from grape must b), while wine A showed lower an I. T. T. value than wine B. Wine A contained a large amount of esters which were stable under the reductive conditions of aging. However, both wines A and B contained more acetic acid than naturally botrytised wines, and a small amount of mucic acid, which is found exclusively in naturally botrytised wine. The mucic acid seemed to be produced from D-galacturonic acid during aging. By this process, better noble white wine could be obtained from the Koshu grape must with autolyzates of B. cinerea cells.
公益社団法人日本生物工学会の論文
1978-04-25