貴腐ワインの成分特性 : 糖, アルコール, 有機酸などについて : 貴腐ワインの成分特性(第I報)

概要

論文の詳細を見る
To characterize botrytised wine, sugars, alcohols, organic acids and other components were analyzed in comparison with those of normal wines. Sample wines were made from Riesling and Semillon grapes harvested and crushed at Suntory Yamanashi Winery in 1975-1978 ; German and French botrytised wines were also analyzed for comparison.Quantitative differences between the domestic botrytised and normal wines were noted in 19 of 29 factors. The following were found at higher levels in the botrytised wines : extract, reducing sugars, glucose, fructose, total acidity, volatile acidity, total nitrogen, total phenols, color OD(420 nm), 2,3-butanediol, glycerol, ethyl acetate, n-propanol, gluconic acid, glucuronic acid, acetic acid and citric acid. On the other hand, isobutyl alcohol and isoamyl alcohol were present in larger amounts in the normal wines. Analytical profiles of the German and French botrytised wines were similar to those of the domestic wines.
社団法人日本生物工学会の論文
1981-03-25