甲州種ぶどう果汁の酸素消費速度とその制御

概要

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The effect of treatment to control oxidation of Koshu grape must was investigated by using the oxygen uptalke rate. Results indicated that the oxygen uptake rate followed first-order kinetics. Repeated measurement of oxygen uptake rete with the same must demonstrated that the rate constants decreased significantly with successive measurements. This decrease was due to the disappearance of a rate-limiting substrate.It was absolutely necessary in controlling oxidation to cool the grape must. The most effective method of securing a low uptake rate of oxygen was to treat grape must with pectinase. The addition of inorganic chloride, 20mM as chlorine, inhibited the oxygen uptake by 84% to 91%. This experimental result corresponds to the efficacy obtained by addition of 25 to 50 ppm of SO_2.One of the most effective inhibitors among the cinnamic acids tested was p-coumaric acid, which inhibited the oxygen uptake by about 87% at the concentration of 10 mM.
社団法人日本生物工学会の論文
1979-03-25