余剰テーブルワインと圧搾赤ブドウ果皮を利用したブランディー用グレープ・スピリッツの製造

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Pressed skins of Cabernet Sauvignon were extracted with wine spirit of 60% (v/v) alcohol made from surplus table wines which had been stored for 6 to 11 years after their production. The extraced spirit was diluted with water to give a concentration of about 43% alcohol. The diluted spirit was put in a wine cellar at 15℃. The color of the aged spirit (grape spirit) was vivid red-purple. The grape spirit had 40% alcohol, 2.67 g/l solids, a pH of 4.04,0.04 % total acids, 340 mg/l total phenols, and absorbances of 2.64 and 1.89 at 520 nm and 420 nm, respectively. The concentrations of total amino acids, organic acids, volatile esters, and higher alcohols were 36,14.5,157,and 1620 mg/l, respectively. The values for most of the compounds analyzed in the grape spirit, except for amino acids, total phenols, and red pigments, were in almost the same reanges as those reported for these compounds in brandies.The grape spirit had no offensive taste or off-odor. The same wine spirit was placed in new oak barrels or extracted with shavings of oak wood staves for 6 days at room temperature, and stored under the same conditions as above. The theree beverages, the grape spirit and the two kinds of brandies, were compared in physical, chemical, and sensory characteristics. The concentrations of total amino acids and organic acids in the two brandies were lower than those in the grape spirit. The concentration of solids in the brandy aged in oak barrels was lower than those in the grape spirit and the other brandy. There were significant differences in phenols and volatile compounds among the three beverages.In a panel evaluation, the grape spirit, although it was not treated with oak, was judged to have a clean and attractive red color, excellent grape aroma, and a soft and pleasing flavor.
1991-11-25

余剰テーブルワインと圧搾赤ブドウ果皮を利用したブランディー用グレープ・スピリッツの製造

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