ブドウの利用研究 (第4報) : ブドウ飲料果汁の製造試験 (其の2)

概要

論文の詳細を見る
1) From the stemmed and unstermmed Concord grapes harvested in Miyagi Prefecture, the grape juices were produced by cold- and hot-pressing methods, and the comparison between the various production methods was discussed on sugar, acid, tannin, color, aroma and taste.2) The diluted solution of grape juice for color measurement by means of electric spectrophotometer should be adjusted to the same acidity as the original juice and 50% of ethanol concentration, so that the deviation of DC and color distribution ratio could be minimized.3) The essence recovery from juice could be well performed directly after pressing. No need of storage prior to the essence recovery was found.4) Acid, tannin and color in juice were decreased a little by stripping and in remarkable amount by concentration.
社団法人日本生物工学会の論文
1955-02-15