Pairing of white wine made with shade-grown grapes and Japanese cuisine

This 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...

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Autores principales: Takahashi, Takuji, Nakano, Kumiko, Yamashita, Machiko, Yamazaki, Hanae, Fushiki, Tohru
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Nature Publishing Group UK 2021
Materias:
Brief Communication
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7921643/
https://www.ncbi.nlm.nih.gov/pubmed/33649329
http://dx.doi.org/10.1038/s41538-021-00089-0
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author Takahashi, Takuji
Nakano, Kumiko
Yamashita, Machiko
Yamazaki, Hanae
Fushiki, Tohru
author_facet Takahashi, Takuji
Nakano, Kumiko
Yamashita, Machiko
Yamazaki, Hanae
Fushiki, Tohru
author_sort Takahashi, Takuji
collection PubMed
description This 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.
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spelling pubmed-79216432021-03-12 Pairing of white wine made with shade-grown grapes and Japanese cuisine Takahashi, Takuji Nakano, Kumiko Yamashita, Machiko Yamazaki, Hanae Fushiki, Tohru NPJ Sci Food Brief Communication This 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. Nature Publishing Group UK 2021-03-01 /pmc/articles/PMC7921643/ /pubmed/33649329 http://dx.doi.org/10.1038/s41538-021-00089-0 Text en © The Author(s) 2021 Open Access This article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. The images or other third party material in this article are included in the article’s Creative Commons license, unless indicated otherwise in a credit line to the material. If material is not included in the article’s Creative Commons license and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/.
spellingShingle Brief Communication
Takahashi, Takuji
Nakano, Kumiko
Yamashita, Machiko
Yamazaki, Hanae
Fushiki, Tohru
Pairing of white wine made with shade-grown grapes and Japanese cuisine
title Pairing of white wine made with shade-grown grapes and Japanese cuisine
title_full Pairing of white wine made with shade-grown grapes and Japanese cuisine
title_fullStr Pairing of white wine made with shade-grown grapes and Japanese cuisine
title_full_unstemmed Pairing of white wine made with shade-grown grapes and Japanese cuisine
title_short Pairing of white wine made with shade-grown grapes and Japanese cuisine
title_sort pairing of white wine made with shade-grown grapes and japanese cuisine
topic Brief Communication
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7921643/
https://www.ncbi.nlm.nih.gov/pubmed/33649329
http://dx.doi.org/10.1038/s41538-021-00089-0
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