リンゴの醗酵的利用に関する研究 : (第7報)リンゴを原料とするフロール・シェリーの試醸

概要

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Apple juice of the Kogyoku variety was concentrated to a sugar content of 25%, racked from the sediment, and fermented with a sherry yeast "Jerez-5". Three years later the resulting wines were blended and aged in three barrels after the model of the "solerra system" used in Spanish sherry production. During the storage, the sherry yeast formed only thin and small islands of film on the wines, but the finished wine had the characteristic flavor somewhat of "flor". The addition of film growth factors have a possibility to improve the quality of the wine. Fixed acids in the wines decreased during the storage, while aldehydes, volatile acids and esters increased. The oxidative maceration of the milled pulp may be recommended to reduce the acidity of the Juice so as no to be too high after the concentration. A good apple wine similar to a brown sherry can be obtained by the above provess.
公益社団法人日本生物工学会の論文
1964-09-15