Abstract
Koshu dry wine was compared to a less bitter wine (Feteasca) with respect to some components, and quantitative difference was noted in the phenolic amount between them. The high performance liquid chromatography (HPLC) analysis revealed that Koshu wine was richer in catechin, caffeic acid and coumaric acid than Feteasca wine.The amounts of phenolic substances which were extracted with buffer solution or methanol from stem, skin and seed were compared among various grape varieties, and the largest amount existed in Koshu as to the phenolic compounds of stem.We found catechin and procyanidins in stem extract by gel chromatography (Sephadex LH-20). These compounds were present in larger amounts in Koshu grape than in other grapes belonging to the white variety.About five percent of phenolic substances in Koshu stem was extractable with water or buffer solution in two hours and the effect on taste of wine was not negligible. Therefore, we recomended to press Koshu grape without stem.
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