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Strong Bitterness of Ethyl Caprylate as An Unpleasant Aftertaste of White Wines
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- IINO Shuuich
- Yamanashi Prefectural Industrial Technology Center
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- HIKAWA Yoshihito
- Yamanashi Prefectural Industrial Technology Center
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- NAKAYAMA Tadahiro
- Yamanashi Prefectural Industrial Technology Center
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- KOMIYAMA Yoshihiro
- Yamanashi Prefectural Industrial Technology Center
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- OGINO Satoshi
- Yamanashi Prefectural Industrial Technology Center
Bibliographic Information
- Other Title
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- 白ワインにおいて後味として強く残るカプリル酸エチルの苦味について
- シロワイン ニ オイテ アトアジ ト シテ ツヨク ノコル カプリルサン エチル ノ ニガミ ニ ツイテ
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Description
White wines fermented together with skins and seeds produced a less bitter unpleasant aftertaste and at the same time contained less ethyl caprylate and ethyl caproate in comparison with white wines fermented by usual methods. Subsequent sensory tests using ethanol solutions the former, which is known as one of main esters in wine, produced a similar bitterness with both ethanol of 8%(v/v) or more and ethyl caprylate of 0.75mg/L or more in statistically significant results. Moreover, in general the contents of ethyl caprylate in usual white wines were more remarkable in nearly 1mg/L or more for either new or old wines. We therefore conclude that decreasing ethyl caprylate in white wines serves to lessen the bitterness of an unpleasant aftertaste.
Journal
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- JOURNAL OF THE BREWING SOCIETY OF JAPAN
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JOURNAL OF THE BREWING SOCIETY OF JAPAN 99 (4), 281-288, 2004
Brewing Society of Japan
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Details 詳細情報について
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- CRID
- 1390282681079144448
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- NII Article ID
- 10012916576
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- NII Book ID
- AN10034389
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- COI
- 1:CAS:528:DC%2BD2cXjvVCgur8%3D
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- ISSN
- 21864012
- 09147314
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- NDL BIB ID
- 6927907
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- Data Source
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- JaLC
- NDL Search
- Crossref
- CiNii Articles
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- Abstract License Flag
- Disallowed