リンゴの発酵的利用に関する研究 : (第6報)リンゴ圧搾粕を原料とするブランデーの製造

概要

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Apple brandies were experimentally produced from apple pomace of Kogyoku variety.A brandy made from the macerates of the pomace had similar flavor to that from the normal juice, while the fermentation of the thick wort of pomace gave brandy with intense aroma of apple fruit. The quality of these brandies was quite high and showed that apple pomace may be used as a component of superior brandies.The yields and analytical data of the apple juice, pomace macerates, material ciders and brandies were shown.
公益社団法人日本生物工学会の論文
1964-06-15