輸入濃縮ぶどう搾汁によるワイン醸造試験 : 濃縮搾汁をワインの製造に利用する研究(第1報)

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This paper presents the characteristics features of a foreign-made concentrated grape must and its fermentation patterns.Although the total nitrogen content of the concentrated grape must was normal, acidity was low, the loss being thought to stem from the concentration process. In fermentation experiments, the fermentation rate decreased as the dilution increased and the effect at 20℃ was greater than at 30℃, although fermentation temperature had little effect on the yield of alcohol. The rate of increase of total acid content at 30℃ was higher than that at 20℃. The growth rate of the yeast, Saccharomyces cerevisiae, OC-2,was similar in fermentations of a 3-fold dilution of the concentrated grape must and Koshu grape must, but the cell concentration in Koshu grape must reached the maximum value about 5 days earlier than in concentratred grape must. In secondary fermentation of Koshu grape must, the number of dead cells increased rapidly with decrease of sugar and increase of alcohol, but in the case of concentrated grape must, a slow rate of fermentation was observed over the fermentation period, and the secondary fermentation survival ratio was characteristically high. White wine made from this imported concentrated grape must contained a high percentage of residual sugar and had a low acid content due to the low acidity of the raw grape must.Investigation of the effects of various supplements on the fermentation rate of the concentrated grape must showed that thiamine and yeast extract were useful additives.
社団法人日本生物工学会の論文
1977-11-25

輸入濃縮ぶどう搾汁によるワイン醸造試験 : 濃縮搾汁をワインの製造に利用する研究(第1報)

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