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Am. J. Enol. Vitic. 39:2:129-131 (1988)
Copyright © 1988 by the American Society for Enology and Viticulture.
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Contribution of Terpene Glycosides to Bitterness in Muscat Wines

A. C. Noble 1, C. R. Strauss 2, P. J. Williams 3, and B. Wilson 3

1 Department of Viticulture and Enology, University of California, Davis, CA 95616-5270
2 Division of Applied Organic Chemistry, CSIRO, Melbourne, Vic.
3 The Australian Wine Research Institute, Adelaide, S.A., Australia.

Terpene glycosides were isolated from a bitter Muscat of Alexandria wine. When the glycosidic extract was added to a model system or to wine at levels one and two times the concentration in the original wine, no significant difference in taste was produced, whereas in water at single-strength concentration, a significant difference was produced (p < 0.05) which was described as a faint fruity or floral flavor. When evaluated in water at ten times the wine concentration, the glycosidic extract produced a low-intensity bitter taste, which was of the magnitude of that elicited by 2 mg/L quinine. It may be concluded that the terpene glycosides do not contribute to bitterness in Muscat wines.

Key words: bitterness, muscat wine, sensory evaluation, terpene glycosides, wine

Submitted on August 21, 1987






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Copyright © 1988 by the American Society for Enology and Viticulture.