Changes in Chemical Components during the Pressing Process of 'Muscat Bailey A' in a Traditional Method of Sparkling Wine Production

We investigated the changes in the components of juices during the pressing process of 'Muscat Bailey A' using a traditional method from the Champagne region of France. In the pressing of early harvested grapes for the production of sparkling wine, the tartaric acid and citric acid contents remained constant, but the malic acid content increased significantly as the pressing progressed. It was clarified that the tendency of the acidity to increase in the latter stage of pressing was the opposite of the tendency of European grapes, and was similar to the 'Koshu' Japanese original species. In addition, the same tendency as the early harvested grapes was observed in the study using ripe grapes for the production of still wine. In each of the pressing tests, it was confirmed that juice from the second pressing (Taille) had a higher acidity than that from the first pressing (Cuvee). It was considered that this was due to the remarkable increase of the malic acid content in the latter stage of the grape-pressing process. From the above, it was considered that when blending wine from the Cuvee and Taille, consideration must be given to the blending ratio in domestic sparkling wine-making.