PT - JOURNAL ARTICLE AU - A. C. Noble AU - C. R. Strauss AU - P. J. Williams AU - B. Wilson TI - Contribution of Terpene Glycosides to Bitterness in Muscat Wines AID - 10.5344/ajev.1988.39.2.129 DP - 1988 Jan 01 TA - American Journal of Enology and Viticulture PG - 129--131 VI - 39 IP - 2 4099 - http://www.ajevonline.org/content/39/2/129.short 4100 - http://www.ajevonline.org/content/39/2/129.full SO - Am J Enol Vitic.1988 Jan 01; 39 AB - 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.