Four indices for phenolic compounds proposed by Glories were used to classify Japanese red wines and to compare Japanese wines with foreign wines. Figty-five samples of Japanese red table wines, 11 “nouvesu” type and 44 ordinary wines, as well as 5 samples of high-grade chateaux in Bordeaux, 1982 were analyzed. The Japanese ordinary wines showed higher HC1 index (% of acid depositive polymerized tannin), lower EtOH index (% of 90% EtOH depositive tannin binding with polysaccharides), lower gelatin index (% of gelatin coagulable tannin) and lower polymerized pigment index (% of non decolorized pigment by SO
2) than the Bordeaux wines.
From principal component (PC) analysis of the 4 indices and 9 analytical values (concentrations of tannin and anthocyan, A
250, A
420, A
530, A
530/A
420, L*, a*, b*) of the Japanese wines, two price classes of the Japanese ordinary wines and the Japanese “nouveau” type were clearly distinguished. PC analysis of the 4 indices of the Japanese and Bordeaux wines showed that the 1st PC was smoothness and astringency while the 2nd PC was youthfulness of color and tannin. The Bordeaux wines and the Japanese “nouveau” type wines were plotted at 1st and 2nd quadrant, respectively. Majority of the Japanese ordinary wines was plotted at 3 td and 4 th quadrant, and severalexpensive ones were plotted at 1st quadrant.
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