RT Journal Article SR Electronic T1 Quality of Wine made from cAMP-added Botrytized Must JF American Journal of Enology and Viticulture JO Am J Enol Vitic. FD American Society for Enology and Viticulture SP 73 OP 75 DO 10.5344/ajev.1981.32.1.73 VO 32 IS 1 A1 Masazumi Watanabe A1 Yoshimi Shimazu YR 1981 UL http://www.ajevonline.org/content/32/1/73.abstract AB 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.