ワイン中のダイアセチル量とその酒質の相関
スポンサーリンク
概要
- 論文の詳細を見る
Diacetyl in wines was photometrically determined after being swept out by CO_2 bubbling and led to dimethylglyoxime complex with Fe^<++>. Diacetyl concentrations in 171 sample wines ranged from 0.02 to 6.88 mg/l. Red wines contained more diacetyl than white wines, and old wines more than new on the average. No difference was found between sweet and dry wines. Two white grape varieties, Kosyu and Delaware, showed similar diacetyl contents. Diacetyl contents of wines were crrelated with malate concentrations, probably due to the formation of diacetyl during malo-lactic fermentation. In red wines with diacetyl contents of less than 4 mg/l, the diacetyl contents correlated with the scores of taste-testing by 20 skilled tasters; wines with higher diacetyl contents were given higher sensory evaluation. Wines with more than 4 mg/l of diacetyl seemed to be unsound.
- 公益社団法人日本生物工学会の論文
- 1981-05-25