2-Phenylethyl Alcohol and γ-Butyrolactone in Wines: Their Amounts and Factors Affecting the Formations

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  • ワイン中のフェネチルアルコールとγ‐ブチロラクトンの含有量ならびに生成条件
  • 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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Abstract

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.

Journal

  • Nippon Nōgeikagaku Kaishi

    Nippon Nōgeikagaku Kaishi 53 (7), 219-225, 1979

    Japan Society for Bioscience, Biotechnology, and Agrochemistry

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