Abstract
AbstractThis study investigated the effect of pairing of wine vinified from shade-grown grapes before onset of ripening on the palatability of sashimi, a typical Japanese cuisine. GC-MS analyses of volatile chemicals revealed that shading reduced phenolic compounds and terpenoids, and added fatty acid ethyl esters which are also known to contribute to the flavor of Japanese sake. When the pairing of sashimi with wine was evaluated by individuals who regularly drink Japanese sake during meals, shade wine was more highly rated than wine made from normally-grown grapes.
Publisher
Springer Science and Business Media LLC
Subject
Public Health, Environmental and Occupational Health,Food Science
Reference9 articles.
1. Endo, T. Special report, jetro. go.jp 1-5 (2013).
2. Tazaki, S. & Takahashi, T. Japanese Food & Wine, JAPAN Sommelier Association (2015).
3. Song, J. et al. Effect of grape bunch sunlight exposure and UV radiation on phenolics and volatile composition of Vitis vinifera L. cv Pinot Noir Wine. Food Chem. 173, 424–431 (2015).
4. Koyama, K., Ikeda, H., Poudel, P. R. & Goto, N. Light quality affects flavonoid biosynthesis in young berries of Cabernet Sauvignon grape. Phytochemistry 78, 54–64 (2012).
5. Bahena-Garrido, S. M. et al. The potential aroma and flavor compounds in Vitis sp. cv. Koshu and V. vinifera L. cv. Chardonnay under different environmental conditions. J. Sci. Food Agric. 99, 1926–1937 (2019).
Cited by
1 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献