葡萄酒の吸光度に関する研究
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概要
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The optical absorptions of some Japanese wines were determined. The wines used in this experiment were made from several varieties of grapes, and with a few different brewing methods. And the following results were obtained.1) Absorption spectra in the visible region (430-660mμ) were measured. Absorption of the white wines decreased as wave length increased. While, the red wines had a maximum in the neighborhood of 500mμ. The strengths of absorption of these wines tested in decreasing order were the red wines, the white wines from juice-containing skin, and the white wines from grape juice.2) Then the absorptin spectra in ultraviolet regin (230-350mμ) of these wines were examined. Absorption of wines in ultraviolet region was, in all instances stronger than that in the visible region. Absorption spectra of all these wines had a maximum between 280 and 284mμ and a minimum at about 258mμ. And the patterns of absorption spectra of several wines tested in ultraviolet regin were almost similar. There was some discrepancy between the results obtained by us and those by H.W. Berg in 1953,but our results were coincident with those reported by H. Muraki et al. in 1957 concerning Japanese red wines.The white wines from juice-containng skin gave the similar strength of absorption to the red wines. And the white wines from juice without skin gave less absorption than those of the above mentioned two wines.
- 公益社団法人日本生物工学会の論文
- 1962-01-15
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