PT  - JOURNAL ARTICLE
AU  - Masazumi Watanabe
AU  - Yoshimi Shimazu
TI  - Quality of Wine made from cAMP-added Botrytized Must
AID  - 10.5344/ajev.1981.32.1.73
DP  - 1981 Jan 01
TA  - American Journal of Enology and Viticulture
PG  - 73--75
VI  - 32
IP  - 1
4099  - http://www.ajevonline.org/content/32/1/73.short
4100  - http://www.ajevonline.org/content/32/1/73.full
SO  - Am J Enol Vitic.1981 Jan 01; 32
AB  - The quality of wine BCK, made from concentrated, adenosine-3', 5'-cyclic monophosphate (cAMP)-added botrytized must, was compared with that of wine K, made from must amended with sucrose, and wine CK, made from concentrated must. The sensory evaluation values and amounts of ash, total acids, nitrogen compound, and especially glycerol, gluconic acid, and diethyl esters increased in order of the wines BCK, CK, and K; ethyl alcohol and higher alcohols were lower in wine BCK than in wines CK and K. Wines CK and BCK respectively had wine patterns extremely similar to Spätlese and Beerenauslese.