TY - JOUR T1 - Quality of Wine made from cAMP-added Botrytized Must JF - American Journal of Enology and Viticulture JO - Am J Enol Vitic. SP - 73 LP - 75 DO - 10.5344/ajev.1981.32.1.73 VL - 32 IS - 1 AU - Masazumi Watanabe AU - Yoshimi Shimazu Y1 - 1981/01/01 UR - http://www.ajevonline.org/content/32/1/73.abstract N2 - 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. ER -