RT Journal Article
SR Electronic
T1 Contribution of Terpene Glycosides to Bitterness in Muscat Wines
JF American Journal of Enology and Viticulture
JO Am J Enol Vitic.
FD American Society for Enology and Viticulture
SP 129
OP 131
DO 10.5344/ajev.1988.39.2.129
VO 39
IS 2
A1 A. C. Noble
A1 C. R. Strauss
A1 P. J. Williams
A1 B. Wilson
YR 1988
UL http://www.ajevonline.org/content/39/2/129.abstract
AB 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.