Red Wine Production from ‘Koshu’ with Small Amounts of ‘Bailey Alicante A’

Abstract

Red wines were made from ‘Koshu’ and a small amount of ‘Bailey Alicante A’ grapes by a mixed fermentation in 1998. Three different red wines were made by the addition of 10, 20, or 30% of destemmed and crushed ‘Bailey Alicante A’ to ‘koshu’ musts containing skins. The wine containing 10% ‘Bailey Alicante A’ had sufficient pigment, but lacked red wine characteristics, while the wine containing 30% ‘Bailey Alicante A’ had an aroma that toostrongly resambled Bailey Alicante A. The wine made with 20% ‘Bailey Alicante A’ was the best in terms of color, pigment, taste, andaroma.