Abstract
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.
- Received June 1980.
- Revision received December 1980.
- Accepted December 1980.
- Published online January 1981
- Copyright 1981 by the American Society for Enology and Viticulture
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Vol 32 Issue 1
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