TY - JOUR T1 - Contribution of Terpene Glycosides to Bitterness in Muscat Wines JF - American Journal of Enology and Viticulture JO - Am J Enol Vitic. SP - 129 LP - 131 DO - 10.5344/ajev.1988.39.2.129 VL - 39 IS - 2 AU - A. C. Noble AU - C. R. Strauss AU - P. J. Williams AU - B. Wilson Y1 - 1988/01/01 UR - http://www.ajevonline.org/content/39/2/129.abstract N2 - 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. ER -