貴腐ワインの微量香気成分 : 貴腐ワインの成分特性(第2報)

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The volatile neutral components of botrytised wines and normal wines prepared from grapes (Riesling and Semillon, harvested 1975-1978) from the vineyard of Suntory Yamanashi winery, Japan, were isolated and enriched by liquid-liquid extraction (n-pentane) then analyzed by gas chromatography using a WCOT glass capillary column and by GC-MS spectrometry. Typical botrytised wines and normal wines produced in Germany and France also were analyzed by the same method.Among 143 flavor compounds identified, quantitative differences between the botrytised wines and the normal wines were noted for 34 compounds. The following compounds were present in much larger amounts in the botrytised wines : 3-octanol, 1-octen-3-ol, benzaldehyde, furfural, γ-nonalactone, phthalide, ethyl levulinate, ethyl phenylacetate, diethyl glutarate, diethyl azelate, and three unknown compounds.The following compounds were present in much larger amounts in the normal wines : isoamyl alcohol, 3-methylpentanol, trans-3-hexenol, α-terpineol, β-phenethyl alcohol, 2-methyl-3-thiolanone, 1,1-di(2-phenylethoxy)-ethane. 4-vinylguaiacol, ethyl hexanoate, ethyl octanoate, ethyl decanoate, hexyl acetate, ethyl 2-hydroxy-3-methvl-butanoate, ethyl 2-hydroxy-3-methylpentanoate, ethyl 2-hydroxy-4-methylpentanoate, ethyl 2-hydroxy-3-phenylpropanoate, phenethyl acetate, ethyl phenethyl succinate, and two unknown compounds. Very similar results were obtained with the foreign wines.Some of the botrytised wine flavor appeared in normal wine upon addition of 13 volatile and 5 nonvolatile compounds characteristic of botrytised wine.
社団法人日本生物工学会の論文
1981-03-25

貴腐ワインの微量香気成分 : 貴腐ワインの成分特性(第2報)

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