醗酵生産物中のメタノールについて (第2報) : 糸状菌の存在の影響並びに果汁中に於けるメタノールの生成について
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概要
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The summary of the results obtained is as follows.1) In the process of ethanol fermentation by yeast, methanol is produced by inoculating certain kinds of moulds, which can produce it by themselves. But no methanol is produced when the moulds are added to mash after drying and heating.2) In the experiment with apple juice and grape juice, methanol is produced if ethanol fermentation takes place or not, but the increase of methanol is stopped when the mash is heated and the pectin-methylesterase in it is destroyed. So the presence of methanol in wine is due to pectin and enzyme, not to yeast.
- 社団法人日本生物工学会の論文
- 1956-07-15