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Regional characteristics and varietal suitability of Iwate Prefecture grapes were evaluated by small-scale vinification, chemical analyses, and sensory evaluation. Results showed that: (a) Harmo Noir and Monde Briller were suitable for winemaking and showed regional variation in traits, (b) Vitis coignetiae Pulliat (Yamabudo) showed varying traits according to clone, (c) wines such as Riesling Lion and Albariño from Rikuzentakata city were highly rated in sensory evaluation, (d) damascenone was the key aroma compound in Yamabudo wine from Iwate, (e) a commercial malolactic starter active at a low pH and low temperature was selected, and (f) Muscat Bailey A wines from Iwate showed a deeper red color, higher total acidity and higher concentration of furaneol® (4-hydroxy-2, 5-dimethylfuran-3-one) than those from other Japanese regions.
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Takahiro Hirano (2026) studied this question.
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