Effect of Processing on <i>β</i>-Damascenone Content in Wine and Application to Winemaking

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  • バラ様香気を有する<i>β</i>-ダマセノンを促進させたワイン醸造
  • バラ様香気を有するβ-ダマセノンを促進させたワイン醸造
  • バラ ヨウ コウキ オ ユウスル ベータ ダマセノン オ ソクシン サセタ ワイン ジョウゾウ

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Abstract

β-Damascenone exists widely in flowers, vegetables, and fruits, and has an aroma similar to that of ‘Bulgarian rose’ and ‘apple compote’ volatiles. Together with such esters as isoamyl acetate, ethyl caproate, and hexyl acetate, β-damascenone contributes to the fruity aroma of wine. In this study, we investigated the effects of processing on β-damascenone content in Koshu grapes. Exposure of the grapes to oxygen, low pH, and high temperature during the wine making processing contributed to the liberation of β-damascenone from its precursors. The distribution ratio of β-damascenone in the juice and skin of Koshu grapes is 1 : 3. Therefore, the skin contact process may be an effective way to increase β-damascenone content in the juice. Using these processing modifications, Koshu wine having seven times higher β-damascenone content than commercial Koshu wines was produced.

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