蒸留酒中のポリフェノール成分の分子篩分画 : 蒸留酒の熟成機構に関する研究(第6報)

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We carried out the fractionation of wooden polyphenolic compounds in distilled liquors such as Scotch whisky and Cognac brandy by ultrafiltration with a molecular-sieving membrane.Phenolic compounds increased in the fraction of molecular weight(mol. wt.) under 1×10^4 with aging. The maximum amount of methoxy group in brandy was found in the fraction of mol. wt. under 1×10^3. Coloring matters in whisky increased in the fraction of mol. wt. between 1×10^3 and 1×10^4,and in brandy, between 1×10^4 and 2×10^5.Further fractionation of compounds of mol. wt. above 1×10^3 (after hydrolysis) by gel filtration with Sephadex G-25 showed that high molecular phenolic compounds in brandy were hodrolysed more rapidly than those in whisky. It was concluded that the difference between brandy and whisky was caused by the qualities of Limousin and Rocky oak.
社団法人日本生物工学会の論文