リンゴの発酵的利用に関する研究 : (第2報)リンゴ酒製造における破砕果のmacerationについて

概要

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In the process of cider-making, the effects of the maceration of the milled apple pulp for 20 hours were tested in two ways ; one was in an oxidative state by contact with air and the other was in a non-oxidative state using SOX_2. The yield of juice was increased by the maceration in both ways. The oxidative maceration decreased acid and tannin contents in the juice by the action of the enzymes in apple tissues. Probably due to the high acidity of the Kogyoku variety, the activity of polyphenol oxidase and the decrease of tannins was not so remarkable and caused no difficulty in normal cider-making. The decrease of acids reached about 45% compared with the unmacerated juise, and the resulting cider also had a reduced acid content. Sugars in the juice also decreased but volatile acids increased slightly. The non-oxidative maceration caused no decrease in the acid content, but considerable increase in the tannin content in the juice ad the resulting cider. The scores of organoleptic taste-testing showed the good effects of maceration on the quality of cider, especially in the case of the oxidative maceration. From these results it is concluded that the maceration of the fresh pulp may be recommended for Japanese apple varieties with relatively high acidity.
公益社団法人日本生物工学会の論文
1964-01-15