果汁のイオン交換処理について(第1報) : グレープ・ジュースの安定性に対するイオン交換処理の影響(其の1)

概要

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It was indicated in the course of experiment on the deacidification of grape must with ion exchange resins that such treated juices would be insufficient to support the growth of micro-organisms and threrefore somewhat difficult to undergo fermentation. If this were so, it would be of a considerable practical importance. Grape juice was passed through a column of cation exchanger of strongyl acid type to remove cations or through both columns of the above cation exchanger and an anion exchanger of strongly or weakely basic type to desalt. Observations were made, not only on the subsequent susceptibility to fermentation by a pure wine yeast and the mixed microflora obtained from the untreated juice, but also on the effects of the addition of salts to cation-free juice. Fermentation was inhibited by removal of cations only, and after incubation for a week the amount of growth in the juice supplemented with the four salts (Table 3) was of the same order as in the untreated juice (Figure 3).
公益社団法人日本生物工学会の論文
1956-11-15