Impact of harvest timing on 4-hydroxy-2,5-dimethyl-3(2H)-furanone concentration in 'Muscat Bailey A' grape berries
Keywords:4-hydroxy-2, 5-dimethyl-3(2H)-furanone, furaneol, 'Muscat Bailey A', flavor, harvest timing, winemaking
We analyzed the effect of harvest timing on the concentration of 4-hydroxy-2,5-dimethyl-3(2H)-furanone (furaneol) concentration in 'Muscat Bailey A' grape berries. 'Muscat Bailey A' is one of the wine produced most in Japan, and the furaneol concentration in these wines were much higher than those of wine made from other black Vitis vinifera grape varieties regardless of the growing region in Japan. The furaneol concentration in 'Muscat Bailey A' grape skin increased during the grape developmental period. Indeed, 'Muscat Bailey A' wines made from grape berries harvested at 9 weeks post-véraison contained a larger amount of furaneol than those made from grape berries harvested at 7 weeks post-véraison. These findings could contribute to improving viticultural and enological practices for the unique strawberry-like fruity aroma of 'Muscat Bailey A' wine.
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