ブドウの利用研究 (第5報) : コンコード種ブドウ果汁の加工処理並びに加熱殺菌による色の変化につて

概要

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The color change of concord grape juices which were prepared by various treatments and then pasteurized was investigated with Hitachi photometer EPO-B. Its results are as follows : 1) The color change of carbonated juice or juice mixed with sucrose was a little.2) The removal of argol by refrigeration caused the decrease of color intensity more than 10%, and to some extent gave the decrease of red purple color and the increase of yellow color.3) By cation exchange, the great portion of pigments was adsorbed on resin, the color intensity was decreased below 30% of the initial and the color character was changed to reddish orange.4) The addition of tartaric acid brought about a considerable increase of color intensity, but did not give any substantial change to the color character.5) The losses of color intensity by pasteurization were different according to the kind of samples ; several to 14% at 75℃ for 30 min., several % at 75℃ for 20 min. By pasteurization, the decrease of red purple color was caused with the simultaneous icnrease of yellow color in all sample juices.
社団法人日本生物工学会の論文
1956-01-15