Grape Muscat

A sweet white sparkling wine termed Sparkling Muscat or Moscato is prepared from Muscat of Alexandria grapes. Muscat also is used sometimes in small quantities to add flavor to other white sparkling wines. 

In the Parisinus Latinus version, uvam becomes luteam, and luteam means yellow, yellow like gold (19). We think that in the Bambergensis version, uvam can be connected not with the shape but with the color of grapes specifically the color of Italian grapes (muscat), which are golden yellow in full maturity. Chrysocolla is then yellow (like gold). 

Jiroma. The fragrance or odor of food, perceived by the nose by sniffing. In wines, the aroma refers to odors derived from the variety of grape, eg, muscat aroma. It is the overall odor impression as perceived by the nasal cavity. 

M. Heiraiz, G. Reglero, T. Heiraiz and E. Loyola, Analysis of wine distillates made from muscat grapes (Pisco) by multidimensional gas cliromatography and mass spec-ti ometry , J. Agric. Food Chem. 38 1540-1543 (1990). 

Tamura, H. and Yagami, A., Antioxidative activity of mono-acylated anthocyanins isolated from Muscat Bailey A grape, J. Agric. Food Chem., 42, 1612, 1994. 

Bitteur, S., Tesniere, C., Fauconnet, A., Bayonove, C., and Flanzy, C. (1996). Carbonic anaerobiosis of muscat grape, 2. Changes in the distribution of free and bound terpenols. 

Other types of high-quality wines are produced in the Jerez region. These are sweet wines made from the varieties, Pedro Ximenez and Muscat. The wines are produced after the grapes have been sun-dried for about 5-10 days. The resulting raisining produces a very dark must. Further, the musts are partially fermented. Fermentation is arrested by adding rectified ethanol. This produces very sweet, dark wines. 

The production of sherry wines is mainly characterized by a long aging period (from 5 to 12 years, depending on the style) in oak casks, the use of a limited number of white grape varieties (cv. Palomino for dry sherry, and Pedro Ximenez and Muscat for sweet sherries) fermented under... 

Monoterpenoids have been described as being responsible for the varietal aroma of some wines. The characteristic composition of this chemical class in several grape varieties is claimed to be only marginally influenced by the growing area while other find effect of light exposure. These compounds are responsible for the aroma profile of the Muscat... 

Buglione and Lozano508 compared three types of grape juice two red, Merlot and Criolla, and one white, Yellow Muscat. Whereas colour, as assessed at 420 nm, deteriorated fastest in Merlot (about 50% increase in 20 weeks), HMF became detectable only after 12 weeks at 10-30 °C, building up most quickly in Criolla. 

Sweet-Wine Grapes Trousseau, Sultana, Palamino (Palomino), Thomson s Seedling (Thompson Seedless), Muscat of Alexandria,... 

The variety and condition of grapes affect rate of pressing, measured in tons per hour. Grapes that tend to retain juice more easily in their cellular structure are more difficult to press efficiently and are called slippery grapes. White Riesling, Sylvaner, and Muscat blanc cultivars are among the slowest and most difficult North Coast whites to press. 

Protein Stabilization. All grapes have a certain natural protein content of proteins both sensitive and insensitive to heat. The quantity of heat-sensitive protein varies with the vintage, cultivar, grape maturity, and pH. In the North Coast, Sauvignon blanc and Muscat cultivars have consistently high levels of heat-sensitive proteins. 

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