白ブドウ酒醸造にナイロン-6,及び Poly Vinyl Poly Pyrrolidone の利用に関する研究

概要

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In white wine making, the relations betweem the press rate of grape juice and addition of either Nylon-6 or poly vinyl poly pyrrolidone (P.V.P.P.) powder, and the time for the addition of Nylon-6 or P.V.P.P. powder to the must were studied.1. The adsorption rate of total tannin by P.V.P.P powder was slightly higher than that by Nylon-6 powder when added to the must after fermentation.2. As the press rate increased the total tannin in juice increased. Therefore, the quality of the wine made from such juice was not preferable.3. From a grape juice of a high press rate, a good wine was obtained by using P.V.P.P. or Nylon-6 powder.4. In order to improve the quality of wine, P.V.P.P. powder should be added to the must during fermentation rather than after fermentation.5. The must with P.V.P.P. powder added during fermentation fermented more rapidly then that without the powder.6. The indicator time test value (I.T.T. value) tended to show a low value in the early stage of fermentation but it increased gradually as the fermentation progressed.7. The best quality of wine was obtained by using Nylon-6 powder after fermentation.
1970-11-25