リンゴの加工に關する研究(第8報) : 或るリンゴ酒に就て

元データ 1952-07-15 社団法人日本生物工学会

概要

When we analyzed a certain apple cider, we remarked the following facts as compared with the ordinary apple cider : 1) No sucrose was contained in this cider, and glucose and frructose were contained nearly in the same quantity.2) The amino acid nitrogen content was much higher than that of the natural apple juice and on the paper chromatogram glutamic acid was very remarkably observed.3) No malic acid was detected by the method of paper chromatography, but succinic acid and lactic acid were detected.Experiments were carried out on the inversion of sucrose during the fermentation process of apple juice, difference of fermentation velocity of glucose and fructose, and change of amino acid and organic acid in order to resolve the above questions.

著者

中山 悌三 朝日麦酒株式会社・中央研究所
松田 和雄 東北大学農学部農産物利用学研究室
麻生 清 東北大學・農學部・農産物利用研究室
松田 和雄 東北大學・農學部・農産物利用研究室
中山 悌三 東北大學・農學部・農産物利用研究室

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