Abstract
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.
- Received August 1987.
- Copyright 1988 by the American Society for Enology and Viticulture
Sign in for ASEV members
ASEV Members, please sign in at ASEV to access the journal online.
Sign in for Institutional and Non-member Subscribers
Log in using your username and password
Pay Per Article - You may access this article (from the computer you are currently using) for 2 day for US$10.00
Regain Access - You can regain access to a recent Pay per Article purchase if your access period has not yet expired.
Vol 39 Issue 2
Jump to section
Related Articles
Cited By...
More from this TOC section
Similar Articles
