Relationship between Type and Composition of Sherry : Relationship between Type and Component of Alcoholic Beverages(III)

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概要

• 論文の詳細を見る

• Statistical analysis was performed of the relationship between four types and fifteen components of impoted bottled sherry.From the results of principal factor analysis, the cumulative proportion of up to the sixth principal factor was 78.6%. The common factors defining the type of sherry in each principal factor were clarified on the basis of the procedure of sherry making as follows : the addition of vino de color was defined as the first principal factor, the formation of aldehyde as metabolites by flor yeasts as the second principal factor, the oxidation during aging as the third principal factor, the fortificaiton with brandy as the fourth principal foactor, the growth of flor yeasts as the fifth principal factor, and the chemical condensaton during aging as the sixth principal factor.From the results of principal component analysis, there were three principal component : the first principal component was concerned with the body of sherry, the second principal component concerned aldehydes and the third principal component concerned the growth of flor yeast. Discriminative analysis showed that bottled sherry could be calssified into six groups : Fino, Amontilldao, dry Oloroso, sweet Oloroso, Cream-1 and Cream-2.

• 公益社団法人日本生物工学会の論文
• 1980-08-25

著者

• TOTSUKA AKIRA

  National Institute for Brewing

• Totsuka Akira

  National Research Institute Of Brewing National Tax Administration

• Nozu Shin-ichiro

  National Research Institute Of Brewing Natoinal Tax Administration

• Otsuka Ken-ichi

  National Research Institute Of Brewing National Tax Administration

• IKI ISAMI

  National Reasearch Insititute of Brewing, National Tax Administraton

• IIMURA YUZU

  National Reasearch Institute of Brewing, National Tax Adinistration

• Iki Isami

  National Reasearch Insititute Of Brewing National Tax Administraton

• Iimura Yuzu

  National Reasearch Institute Of Brewing National Tax Adinistration

• OTSUKA Ken-ichi

  National Research Institute of Brewing

関連論文

• Killer Properties of Wine Yeasts and Characterization of Killer Wine Yeasts
• Structure of a Precursor of β-Methyl-γ-octalactone, an Aging Flavor Compound of Distilled Liquors : Studies on the Mechanism of Aging of Distilled Liquors(VIII)
• The Breeding of Cryophilic Killer Wine Yeasts
• Relationship between Type and Composition of Sherry : Relationship between Type and Component of Alcoholic Beverages(III)
• Fatty Acids Associated with the Cell Wall in Film Strains of Saccharomyces

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