WINE HAVING RICH NOBLE ROT FLAVOR AND ITS PREPARATION

摘要

PURPOSE:To prepare wine having rich noble rot flavor, by adding a cultured product obtaned by the specific treatment of a fermented product prepared by inoculating and culturing Botrytis cinerea in grape juice. CONSTITUTION:Botrytis cinerea (e.g. Botrytis cinerea FERM-P No.1612) is inoculated in a grape juice and cultured at 10-25 deg.C and an initial pH of 3-5, for about 72 hours. The cultured product is kept in a closed vessel at 35-55 deg.C and a pressure of =1.5 atm (abs.) to disintegrate the bacterial cells. By this treatment, the effective component existing in the cells is transferred to the culturd liquid in high efficiency and in a short time. The liquid thus obtained is added to the wine at an arbitrary stage of the wine preparation.