わが国の醸造用ブドウの特性 : (第1報) 醸造用ブドウの分析とわが国におけるVintage Yearについての考察

概要

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Suger, the ratio of fructose to reducing suger pH, total titrable acidity (T. A.), malate, tartarat, citrate, total nitrogen, methyl anthranilate, and the ratios of balling to T.A. and malate to T.A. regarding about 20 variaties of grapes, in the species of Vitis vinifera and Vitis labrusca, used for the wine making in some grape-growing districts in Japan were analyzed in 1965. And analytical date on 6 varieties, namely Muscat Bailey A, Black Queen, Merlot, Cabernet Sauvignon, Koshu and Semillon produced avera 4 years, period 1962-1965 were compared in otder to study the possibility of presence of vintage years in Japan, especially in Yamanashi Pref., the most famous wine producing district in Japan.Even from the same variety of grapes considerably diffrent analytical date were obtained according to their growing districts and harvest time. Under good climatic conditions of harvest season later harvest generally improved the quality of grapes for wine.Wine brewed in 1961 and 1962 in Japan was the best in quality in the part 15 years and grapes in 1962 were distinguished above all other years grapes in accumulation of sugar and decomposition of organic acids, especially of malic acid. However, malic acid contests in Merlot, Cabernet Sauvignon and Semillon grapes in 1962 were lower than the average contents of same varieties in Bordeaux of France. The author, therefore, considers that the climatic conditions in 1962 were the best for wine grapes in these 15 years, that is the year was vintage year in Japan.The essential climatic conditions to the vintage in Japan, especially in Yamagashi seem that the total solar radiant hours in July, August and Septemper should be about 600 hours and the sum of precipitation in sl the three should amount months to 150-200 mm.
公益社団法人日本生物工学会の論文
1968-02-25

著者

嶋谷幸雄
サントリー株式会社山崎研究所

わが国の醸造用ブドウの特性 : (第1報) 醸造用ブドウの分析とわが国におけるVintage Yearについての考察

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