リンゴの醗酵的利用に関する研究 : (第1報)ブドウとの混醸による果実酒の製造

概要

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In this study a fruit wine was experimentally produced from a combination of apples and grapes. The results are summarized as follows : 1. High asidity of the grapes in Japan was lowered by the addition of apples. When malo-lactic fermentation occurs in the wine, the acidity will be further lowered by the consumption of malic acid which is replaced with grape tartaric acid by the addition of apples. Thus the most adequate acidity can be expected in the resulted wine. 2. Nitrogenous compounds and tannins in the wine were inevitablly of less quantities than pure grape wine. 3. The mixing of both fresh juices followed by fermentation gave better quality to the resulting wine than the mixing of both after separate fermentation. By the former method, a ratio of less than 50% apple juice gave good results in organoleptic taste-testing. 4. The maximum absorptions at about 280 and 320 mμ in the ultraviolet absorption spectrum of grape wine diminished by the addition of apples. This diminution was consistently related to the quantity of apples added in the case of fermentation after mixing, and irregularly in the case of mixing after separate fermentation.
公益社団法人日本生物工学会の論文
1963-12-15