糸状菌のペクチン質分解酵素に関する研究(第4報) : 果汁・果実酒に対する作用

概要

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It was found previously that Coniothyrium diplodiella, one of the plant pathogenic micro-organisms, produced pectic enzymes remarkably on solid culture. This paper deals with the fruit juice treatment with the pectic enzymes. By applying the pectic enzymes to the treatment of crushed grapes and apples in juice production, juice yield could be increased by 6.2 and 8.1 per cent, respectively. The wines previously treated with the pectic enzymes were superior both in aroma and color, and were cleared faster during storage. The enzyme treatment apparently made the wines retain fruity flavor.The wines treated with the pectic enzymes contained some unfermentable reducing sugars. These reducing sugars were identified to be arabinose, galacturonic acid and some oligogalacturonides by paper chromatography.
公益社団法人日本生物工学会の論文
1961-01-15