Flavor Characteristics of the Must and Wine from ′Koshu′ Grape

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  • ブドウ′甲州′の揮発性成分とそのワインの香気特性
  • ブドウ"甲州"の揮発性成分とそのワインの香気特性
  • ブドウ コウシュウ ノ キハツセイ セイブン ト ソノ ワイン ノ コウキ ト
  • Flavor Characteristics of the Must and Wine from ^|^prime;Koshu^|^prime; Grape

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To clarify the flavor characteristics of ′Koshu′ grape, volatile components from the must were identified by gas chromatography and coupled gas chromatographymas spectrometry. Relation between volatiles, especially terpenic constituents, of the must and wine were discussed in comparison with other grape cultivars.<br>Twenty six compounds were identified in the flavor fraction of ′Koshu′ grape must removed the acidic volatile components. Pyridine and 2 phenols, 2, 6-di-tert-butyl-4-methylphenol and tert-butyl-2-methoxyphenol, were newly found in the must as flavor components of grape. A large amount of terpinen-4-ol and a trace of linalool were also found in Koshu grape as main terpenic components. Terpinen-4-ol was detected more abundantly in ′Koshu′ grape than in other grape cultivars. Furthermore, the odor unit of the compound was close to 1 in the must and wine of ′Koshu′ grape.<br>Based on the above results, it was concluded that terpinen-4-ol is one of the characteristic compounds in flavor components of ′Koshu′ grape.

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