ブドウ酒醸造に関係するMicrofloraに関する研究 : (第4報)種々のSherryの製造法におけるブドウ酒成分の変化について

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It is said that considerable changes in wine composition during the flor sherry process occur compared with those the during the aging of ordinary wines. The author, therefore, investigated changes of aldehyde, total acid, volatile acid and organic acids in sherry wines during the process of their flor culture, shaking culture and submerged culture witn flor sherry yeast as well as the non-biological baking.In these 3 processes of biological cultures with sherry yeast, a marked increase of aldehyde, was observed. Especially, in the submerged culture the increase reached 7 times the initial amount of aldehyde.Volatile acid in wine decreased in all of the processes particularly, in case a film was formed in the flor culture, about 80% of the initial volatile acid disappeard. But with wines containing over 0.3 g/100ml of volatile acid, neither a film formation nor a decrease of volatile acid were not observed. In the baking process at 40℃ and 60℃, volatile decreased, but there was little change in the amount of the total acid.Changes in the amount of organic acids in wines varied, depending upon the process of sherry making : succinic and malic acids decreased and slight inrease of tartaric acid and citric acids increased slightly in the flor culture; tartaric acid decresed and malic acid increased and there were no changes in succinic and citric acids in the submerged culture; and malic and citric acids decreased and succinic and tartaric acids increased in the nonbiological baking process.
公益社団法人日本生物工学会の論文
1968-11-25

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嶋谷幸雄
サントリー株式会社山崎研究所

ブドウ酒醸造に関係するMicrofloraに関する研究 : (第4報)種々のSherryの製造法におけるブドウ酒成分の変化について

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