Turbidity Formation Caused by Interaction of Must Proteins with Wine Tannins : Chemical Studies on Coloring and Flavoring Substances in Japanese Grapes and Wines (XVII).
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概要
- 論文の詳細を見る
The turbidity formation caused by the interaction between must proteins and wine phenols was studied in tartrate buffer, pH 3.0 at 20℃. The proteins were isolated from Riesling and Koshu musts. The three tannin fractions and a non-tannin phenolic fraction were obtained from the respective wines made from the above musts by successive extraction with four organic solvents. Mixing the proteins with the tannin fractions in the buffer produced significant turbidity, but mixing with the non-tannin phenolic fraction did not. The turbidity increased with an increase in the degree of polymerization of the added tannin fractions.
- 社団法人日本生物工学会の論文
- 1983-08-25
著者
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Yokotsuka Koki
The Institute Of Enology And Viticulture Yamanashi University
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Yokotsuka Koki
The Laboratory Of Wine Chemistry The Institute Of Enology And Viticulture Yamanashi University
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Nozaki Kazuhiko
The Laboratory Of Wine Chemistry The Institute Of Enology And Viticulture Yamanashi University
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Yokotsuka Koki
The Institute Of Enology And Viticulture
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KUSHIDA TADAE
The Laboratory of Wine Chemistry, The Institute of Enology and Viticulture, Yamanashi University
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NOZAKI KAZUHIKO
The Institite of Enology and Viticulture, Yamanashi Unviersity
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KUSHIDA TADAE
The Institute of Enology and Viticulture, Yamanashi University
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Kushida Tadae
The Laboratory Of Wine Chemistry The Institute Of Enology And Viticulture Yamanashi University
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Kushida Tadae
The Institute Of Ecology And Viticulture Yamanashi University
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Yokotsuka Koki
The Institute Of Ecology And Viticulture Yamanashi University
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