# US 4,393,083 A · Method for producing grape must and wine

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- Number: US 4,393,083 A
- Document ID: US4393083A
- Status: Granted
- Kind: A
- Application number: 06/276,497
- Filed: 1981-06-23
- Granted: 1983-07-12
- Earliest claimed: 1980-07-07
- Assignees: Kikkoman Corporation
- Inventors: Masazumi Watanabe; Mikio Uehara; Yoshimi Shimazu; Jiro Ishiyama; Motohiko Kato
- Web page: https://patentgrep.com/patent/US4393083A

## CPC

- C12G 1/02: Preparation of must from grapes; Must treatment and fermentation
- C12G: WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES (beer C12C); PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H

## Abstract

A glycerol-enriched artificially botrytized grape must is obtained by adding cyclic-3',5'-adenylic acid or cyclic-3',5'-adenylic acid derivatives to a grape must and contacting the must aerobically with the mycelia of Botrytis cineria to increase the glycerol content of the must. A noble botrytized wine is obtained by adding a wine yeast to the above artificially botrytized grape must and subjecting the must to fermentation and subsequent aging.

## Claims

### Claim 1

A noble botrytized grape must enriched in glycerol content to about 6% (w/v) or more obtained by adding a compound selected from the group consisting of cyclic-3',5'-adenylic acid; an alkali metal salt of cyclic-3',5'-adenylic acid; an alkaline earth metal salt of cyclic-3',5'-adenylic acid; N.sup.6,O.sup.2 -dibutyl-cyclic-3',5'-adenylic acid and N.sup.6 -butylestercyclic-3',5'-adenylic acid to a grape must and fermenting the grape must aerobically with mycelia of Botrytis cinerea.

### Claim 2 (depends on 1)

A noble botrytized grape must according to claim 1, wherein the sugar content of the grape must is 15 to 45% (W/V).

### Claim 3 (depends on 1)

A noble botrytized grape must according to claim 1, wherein the Botrytis cinerea is Botrytis cinerea ATCC 20599.

### Claim 4

In a process for producing a noble botrytized wine comprising adding a wine yeast to a grape must and subjecting the must to alcoholic fermentation and subsequent ageing the improvement which comprises adding to said grape must, before or after commencement of said alcoholic fermentation, a noble botrytized grape must enriched in glycerol content to about 6% (w/v) or more obtained by aerobically fermenting mycelia of Botrytis cinerea in a grape must containing an added compound selected from the group consisting of cyclic-3',5'-adenylic acid; an alkali metal salt of cyclic-3',5'-adenylic acid; an alkaline earth metal salt of cyclic-3',5'-adenylic acid; N.sup.6,O.sup.2 -dibutyl-cyclic-3',5'-adenylic acid and N.sup.6 -butylester-cyclic-3',5'-adenylic acid.

### Claim 5 (depends on 4)

A process according to claim 4, wherein the alkali metal salt of cyclic-3',5'-adenylic acid is the sodium salt of cyclic-3',5'-adenylic acid.

### Claim 6 (depends on 4)

A process according to claim 4, wherein the amount added of the compound is 100 to 1,000 ppm.

### Claim 7 (depends on 4)

A process according to claim 4, wherein the Botrytis cinerea is Botrytis cinerea ATCC 20599.