リンゴの発酵的利用に関する研究 : (第4報)破砕リンゴパルプの発酵によるリンゴ酒の製造

概要

論文の詳細を見る
Different ciders were experimentally produced by the fermentation of milled apple-pulp. Thick wort of just milled apple pulp was difficult ferment, and addition of apple pomace to the pressed juice in a ratio below 50% is recommended. The ciders obtained by this method had rich body and intense aroma of apple fruit. Addition of 35 to 50% pomace gave the best scores in organoleptic taste-testing.Nitrogenous compounds and tannins in cider increased and fixed acid decreased by the addition of pomace. The decrease of fixed acids was greater with the additon of smaller (5% for example) amounts of pomace. These changes produced no undesirable effects on the quality of the ciders.
公益社団法人日本生物工学会の論文
1964-06-15