書誌事項
- タイトル別名
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- 2-Phenylethyl Alcohol and γ-Butyrolactone in Wines: Their Amounts and Factors Affecting the Formations
- ワインチュウ ノ フェネチルアルコール ト ガンマ ブチロラクトン ノ ガンユ
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抄録
The amounts of 2-phenylethyl alcohol (PhEtOH) and γ-butyrolactone (γ-Bt) in Japanese and foreign wines were determined by gas chromatography. Table wines (268 samples) contained from 10 to 89mg/liter PhEtOH and from zero to 27mg/liter γ-Bt. Sparkling wines and sherries showed smaller ranges than the table wines. Some differences of those concentrations were found among the countries and wine types.<br> Formation of PhEtOH during fermentation of Koshu grape must was influenced by wine yeasts and other factors: ten yeast strains (Saccharomyces, Schizosaccharomyces, Kloeckera, Brettanomyces) formed from zero to 74mg/liter. Sugaring, addition of amino acids and sulfurous acid, oxidative fermentation and higher temperature above 20°C promoted the formation, however, addition of ammonium sulfate, clarification of musts and lower temperature below 20°C suppressed the formation. γ-Bt was formed small quantities (0_??_13mg/liter): sugaring comparatively promoted the formation, but the other factors had a little effect.<br> The results from examinations on threshold and odor values of the volatile compounds, tasting, and the amounts by wine grades suggested that PhEtOH and γ-Bt were not directly related to wine taste nor wine quality. Therefore, these compounds were considered to contribute to wine flavor as elemental aroma components.
収録刊行物
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- 日本農芸化学会誌
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日本農芸化学会誌 53 (7), 219-225, 1979
公益社団法人 日本農芸化学会
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詳細情報 詳細情報について
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- CRID
- 1390282679511636992
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- NII論文ID
- 130001226947
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- NII書誌ID
- AN00196191
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- COI
- 1:CAS:528:DyaE1MXlsFGqurw%3D
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- ISSN
- 18836844
- 00021407
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- NDL書誌ID
- 2058610
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- 本文言語コード
- ja
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- データソース種別
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- JaLC
- NDL
- Crossref
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- 抄録ライセンスフラグ
- 使用不可