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

Abstract 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 a...

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Autores principales:	Takuji Takahashi, Kumiko Nakano, Machiko Yamashita, Hanae Yamazaki, Tohru Fushiki
Formato:	article
Lenguaje:	EN
Publicado:	Nature Portfolio 2021
Materias:	Nutrition. Foods and food supply TX341-641 Food processing and manufacture TP368-456
Acceso en línea:	https://doaj.org/article/76e34d6bf35a45f2a327858e3da9f8c1
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spelling	oai:doaj.org-article:76e34d6bf35a45f2a327858e3da9f8c12021-12-02T15:53:27ZPairing of white wine made with shade-grown grapes and Japanese cuisine10.1038/s41538-021-00089-02396-8370https://doaj.org/article/76e34d6bf35a45f2a327858e3da9f8c12021-03-01T00:00:00Zhttps://doi.org/10.1038/s41538-021-00089-0https://doaj.org/toc/2396-8370Abstract 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.Takuji TakahashiKumiko NakanoMachiko YamashitaHanae YamazakiTohru FushikiNature PortfolioarticleNutrition. Foods and food supplyTX341-641Food processing and manufactureTP368-456ENnpj Science of Food, Vol 5, Iss 1, Pp 1-3 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	Nutrition. Foods and food supply TX341-641 Food processing and manufacture TP368-456
spellingShingle	Nutrition. Foods and food supply TX341-641 Food processing and manufacture TP368-456 Takuji Takahashi Kumiko Nakano Machiko Yamashita Hanae Yamazaki Tohru Fushiki Pairing of white wine made with shade-grown grapes and Japanese cuisine
description	Abstract 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.
format	article
author	Takuji Takahashi Kumiko Nakano Machiko Yamashita Hanae Yamazaki Tohru Fushiki
author_facet	Takuji Takahashi Kumiko Nakano Machiko Yamashita Hanae Yamazaki Tohru Fushiki
author_sort	Takuji Takahashi
title	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_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_sort	pairing of white wine made with shade-grown grapes and japanese cuisine
publisher	Nature Portfolio
publishDate	2021
url	https://doaj.org/article/76e34d6bf35a45f2a327858e3da9f8c1
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Pairing of white wine made with shade-grown grapes and Japanese cuisine

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